Pecana Husa se Zelim

A Czechoslovakian dish for high days and holidays, Pecand Husa se Zelim (petchen-nah hoosc seh zel-eem) may be served with potato dumplings and a cucumber salad.

6-8

1 X 8 to

9 lb. goose, oven ready

1 lemon, quartered

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 lb. canned sauerkraut, drained

1 oz. butter

1 large onion, thinly sliced

3 medium-sized cooking apples, peeled, cored and chopped

1 large potato, grated grated rind of

1 orange

1 teaspoon salt

½ teaspoon freshly ground black pepper

1 teaspoon caraway seeds

½ teaspoon ground allspice

½ teaspoon grated nutmeg

Preheat the oven to very hot 450CF (Gas Mark 8, 230°C).

Prick the goose all over with a fork. Rub the skin of the goose with three of the lemon quarters and discard them. Squeeze the juice of the remaining lemon quarter into the cavity of the goose and discard it. Rub the salt and pepper all over the skin and set the goose aside.

To make the stuffing, squeeze out the excess moisture from the sauerkraut and set aside.

In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add the onion and cook, stirring frequently, for 5 to 7 minutes or until it is soft and translucent but not brown. Add the apples and potato to the pan and cook, stirring constantly, for 5 minutes. Remove the pan from the heat and transfer the mixture to a large mixing bowl.

Stir in the sauerkraut, orange rind, salt, pepper, caraway seeds, allspice and nutmeg and mix well to blend.

With a metal spoon, spoon the stuffing into the goose cavity and secure the opening with a trussing needle and thread, or with a skewer.

Place the goose, on its breast, on a rack in a roasting tin. Place the tin in the oven and roast the goose for 15 minutes.

Reduce the oven temperature to mod-erate 350°F (Gas Mark 4, 180°C) and continue roasting for 2 to 3 hours, removing the fat frequently from the tin with a basting bulb or spoon. Turn the goose on to its back halfway through the roasting period. To test if the goose is cooked, pierce the thigh with the point of a sharp knife. If the juices that run out are clear, the goose is cooked.

Remove the goose from the oven. Remove and discard the trussing thread or skewer. Place the goose on a carving board and serve immediately.

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