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.
One year at the Bracebridge Dinner in Yosemite, this dish was made with cold-smoked pheasant breast.
If pheasant hunting and mushroom foraging aren't your thing, you can always order them by mail.
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.