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Christmas Goose Dinner

Here, legendary chef Jacques Pépin’s superb Christmas goose dinner menu.
One dish served fresh every day.
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Roasted Goose with Crispy Skin

When Jacques Pépin was growing up he only ate goose on Christmas Eve. Here is a menu with traditional French holiday food, beginning with the goose.

Separate the skin from the meat, then steam the goose before roasting—an adaptation of a Chinese technique that helps the bird baste in its own fat and ensures crispy skin.

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