Middle Eastern (1)
Bacon and charred tomatoes bring smoky sweetness to turnips cooked in goose fat.
This salad is adorned with goose leg meat braised in goose fat to make a luscious confit.
A tart Concord grape gelée offsets the richness of these goose liver terrines.
This recipe for roast goose comes from executive chef Brian Alberg of the Red Lion Inn in Stockbridge, Massachusetts.
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
The French-Canadian restaurant La Ferme Enchantée gave us its version of this hearty, traditional stew.
Fèves au lard usually contains no meat except salt pork. (Fèves is a Quebecois term for beans, not necessarily favas.)
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
While visiting Sweden we were served this traditional-style terrine.
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
Already a Christmas staple for most Europeans, the goose is becoming the new American holiday bird.
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.