Anne Willan

Oie Rôtie à la Lorraine

Roast Goose with Apples and Vegetables

Preparation info
  • Serves

    6–8

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Roast goose is traditional on November 11, the feast of St Martin, and this custom is still followed in many families. In this recipe, equal parts of beer and water can be used in the steaming pan in the oven.

Ingredients

4-kg goose

Method

Set the oven at hot (200°C/400°F). Season the inside of the goose with salt and pepper, stuff it with the whole apples and truss. Pour the beer over the goose, rubbing it well into the skin. Put the goose on a rack in an open roasting pan and set it in the hot oven. When the goose begins to brown, put a pan of water in the bottom of the oven; the water will steam and prevent the bird from dryin