Roasted with a cornbread stuffing.
Classic recipe from The Inglenook Cook Book (1906).
Basted with an orange juice and honey mixture.
Prepared on an outdoor grill.
Made with red current jam and figs.
Roasted with a chestnut stuffing.
Prepare the goose several days in advance.
Gravy includes dry white wine and tawny port wine.
Recipe from Chef Darina Allen of Ballymaloe Cooking School.
Includes Quebec-Style Roast Goose, Wild Goose A L'orange, and Colonial Goose.
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