Dish

Stegt gås

Roast Goose

Stegt gås is a dish that requires some preparation, but the results are well worth the effort. The first step is to prepare the stuffing, which is made with apples, prunes, onions, thyme, and seasoning. The stuffing is then placed inside the goose, which is roasted in the oven until the skin is crispy and the meat is tender. The dish is typically served with boiled potatoes, red cabbage, and a rich gravy made from the pan drippings.

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine

Meat Dish› Poultry Dish› Goose Dish

Origins and history

Stegt gås is a traditional dish from Denmark, which is known for its rich culinary heritage. The dish has been enjoyed by locals for generations, and is often served during the Christmas season. The dish is also popular at weddings and other special occasions.

Dietary considerations

This dish is not suitable for vegetarians or those with a poultry allergy. It is also high in fat and calories, so it should be enjoyed in moderation as part of a balanced diet.

Variations

There are many variations of this dish, including different types of stuffing and seasonings. Some recipes call for the addition of prunes or raisins to the stuffing, while others use different herbs and spices. Some cooks also like to baste the goose with a mixture of honey and red wine to add a sweet and tangy flavor to the meat.

Presentation and garnishing

Stegt gås should be presented on a large platter, with the boiled potatoes and red cabbage arranged around the edges. The dish can be garnished with fresh herbs, such as parsley or thyme, and a sprig of rosemary.

Tips & Tricks

To ensure that the goose is cooked evenly, it is important to baste it regularly with the pan juices. This will help to keep the meat moist and tender. It is also important to let the goose rest for at least 15 minutes before carving, to allow the juices to redistribute throughout the meat.

Side-dishes

Stegt gås is typically served with boiled potatoes, red cabbage, and a rich gravy made from the pan drippings. Other side dishes that pair well with this dish include Brussels sprouts, green beans, and glazed carrots.

Drink pairings

This dish pairs well with a full-bodied red wine, such as a Cabernet Sauvignon or Merlot. For those who prefer white wine, a Chardonnay or Pinot Grigio would also work well.