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.
Plus: Ultimate Holiday Guide
You Might Also Like
advertisement
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the
AEP Privacy Statement.
advertisement
2 FREE PREVIEW Issues
f&w everywhere