Chef Harper McClure of Brabo in Alexandria, Virginia wants you to eat goose this Christmas for two reasons: “One, it’s classic—it’s the traditional Christmas bird,” he says. “And two, it’s really tasty. It has such a rich, deep, gamey, earthy flavor.” Here, McClure shares his top nine tips for cooking a show-stopping Christmas goose.
1. Look for quality fat. “Goose has a large fat cap on it,” McClure says. “You want a nice, creamy, white fat—if it’s yellow, it’s been sitting for too long.”
2. Start in the morning. McClure likes to marinate the bird for six to eight hours before cooking. He also rubs his goose with warming spices like star anise, long pepper and cinnamon, which bring out the delicious gamey flavor.