Roasted goose with crispy skin [Jacques Pépin] from Food & Wine Annual Cookbook 2006: An Entire Year of Recipes by Food & Wine and Dana Cowin and Kate Heddings

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dry overnight.

  • wodtke on January 02, 2017

    Made for my annual goose cooking extravaganza for New Years. Roasting goose whole is a difficult problem, as concluded in Jeffrey Steingarten's "Man who Ate Everything." This is the best solution so far. It uses a steaming-and-roasting technique similar to Julia Child's, isn't insanely difficult, and works well.

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