Crisp-Skinned Roast Goose and Gravy

Originally from:

This is something neat to do with delicious food so we wanted to post it for you! Enjoy!

Crisp-Skinned Roast Goose and Gravy
Done right, a roast goose is moist, flavorful, and supremely rich. The key is getting the bird’s high volume of fat to render properly. This recipe, adapted from Cook’s Illustrated, does that by pricking the skin and blanching the goose before roasting. Here, we also dry-brine it, to guarantee even juicier meat and crisp, flavorful skin. Serve it with gravy and our prune and apple stuffing with chestnuts for a totally delicious, totally old-school Christmas feast.
Get Recipe!

If you like what you’ve read in this blog then check out other blog entries on our blog.

And if you’re hungry… Purple Onion Cuisine caters to Markham, Aurora, Newmarket, Stouffville, Richmond Hill, King City, Pickering, Ajax, Oshawa, Mississauga, Oakville, Burlington and Toronto. Check out where else we cater in Ontario.