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While author Luke Barr's research shows that Julia Child prepared a roast goose stuffed with pork, prunes and chestnuts for Christmas dinner in 1970, no such exact recipe exists in any of her cookbooks. Inspired by the goose recipes in Child's Mastering the Art of French Cooking, F&W's Kay Chun perfected this delicious version, which calls for techniques—like basting the goose with boiling water—that Child most likely used as well.