For the goose 6kg/13lb oven-ready goose, at room temperature 2 tbsps redcurrant jelly 1 tbsp balsamic vinegar 1 tbsp ruby red Port or red wine Finely grated zest of 1 orange Salt and freshly ground ...

Nadine Levy Redzepi soaks prunes in Armagnac until they’re superboozy and plump, then combines them with apples and garlic to create an elegant stuffing for roast goose. If boozy flavors aren’t your ...

This is my suggestion for a French-style Christmas feast, cooking the 'stuffing' separately and filling the body of the goose to be roasted with fresh, clean hay. This imparts a delicious grassy ...

CBC North is telling the stories behind recipes posted on our Facebook group, The Arctic Kitchen: Recipes of the North. Join our group and follow along! Hunt it, stuff it, bake and enjoy. That's what ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. A goose ...

In the real old days (as opposed to the regular old days, of which my daughter sees me as being very much a part of), the end of September and early October was marked by the roasting of a goose. The ...

This is quite simply the best recipe for goose that I know. It has a classic English forcemeat stuffing made with the goose liver along with pork, sage and onion, with a second spicy prune and apple ...

You will need for the stuffing: 500g dried pears 175g cranberries, fresh or, if frozen, thawed 100g dried breadcrumbs 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves This bird has such a large ...