The Menu
- Goose Liver Terrines
- Rosemary Popovers
- Winter Salad with Buttermilk Dressing
- Christmas Goose With Stuffing
- Queen Mothers Cake
More About This Menu
The goose fat that you collect in roasting the bird can be used right away to make the popovers, then the rest can be saved for use at a later date to make Goose Confit and Fig Salad and Turnips with Candied Bacon.
For this rich menu, try a red wine that balances full fruit with acid, like Amayna Pinot Noir 2008 ($26).
In the kitchen, goose is a gift that keeps on giving: The meat is rich and flavorful, and each part of the bird can be put to use in different preparations. Whether you’re buying a whole goose or individual parts sold separately, learn how to use every last bit in The Whole Goose »