Serving roast goose on Christmas Eve in France is a tradition that dates back centuries. Goose is still served at the family table today in America and across Europe. Here are three methods that leaves the skin golden and crisp while the meat is tender, moist, and delicious!
Traditional Roast Goose
Citrus-Rubbed Roast Goose with Baked Gingery Apples in Calvados
Roast Goose with Pomegranate Glaze
Photo by Maryellen Baker/Getty.
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