L’oie Rôtie de Noël

Roast Goose with Apples and Vegetables

Preparation info

  • serves

    5 or 6

    • Difficulty

      Medium

Appears in

The Country Cooking of France

By Anne Willan

Published 2007

  • About

Roast goose is a reason to celebrate, and here is a splendid Alsatian recipe in which the bird is basted with beer so the skin darkens and the gravy toasts to a deep caramel. Whole apples cooked in the cavity add unexpected flavor and emerge tasty and hot, ready to serve with the accompanying rutabagas and Brussels sprouts. I look for a goose with creamy white skin and plump breast meat that almost conceals the breastbone. Even then, a bird weighing ten pounds (four and one-half kilograms)