Goose recipes

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

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This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever.

When hunting season arrives, try this dish that contains rice, apples and a variety of spices.

Roast Goose with Stuffing recipe

Instead of stuffing a turkey or a chicken, why not try this succulent dish that will have your family sending compliments to the chef.

Traditionally, poached apples stuffed with prunes (see recipe) are served with the Christmas goose. Red cabbage and carmelized potatoes (see recipes) complete the Christmas menu in Denmark.

Oriental Goose Stir-Fry recipe