A Christmas Goose Dinner Menu

Roasted Goose with Crispy Skin
Photo: © Frances Janisch

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

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Goose Stuffed with Apples and Armagnac-Soaked Prunes

Goose Stuffed with Apples and Armagnac-Soaked Prunes
Ditte Isager

Nadine Levy Redzepi soaks prunes in Armagnac until they’re super-boozy and plump, then combines them with apples and garlic to create an elegant stuffing for roast goose. If boozy flavors aren’t your thing, you can soak the prunes for as little as two hours.

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Arugula-Fennel Salad


© Quentin Bacon

Eugenia Bone, prolific home cook, writer, and author of Well-Preserved, serves this simple green salad with a cheese plate and plenty of rustic bread. She always includes Taleggio and aged Parmigiano-Reggiano, as well as fresh imported sheep’s milk ricotta whenever she can find it at the market.

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Maple-Baked Sweet Potatoes

Maple-baked sweet potatoes

© Frances Janisch

The secret to these delicious sweet potatoes is to parboil them. It shortens the cooking time and keeps them moist. 

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Peas and Carrots with Two Onions

Peas and Carrots with Two Onions
© Frances Janisch

This delicious old-fashioned dish features peas and carrots in a lightly thickened, buttery thyme-infused sauce.

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Cherry and Chocolate Bûche de Noël

Cherry-and-Chocolate Bûche de Noël
© Michael Turek

When he worked at Daniel in New York City, pastry chef Dominique Ansel would serve guests complimentary mini bûches de Noël every year during Christmas week. His version here is lighter than many, thanks to the beaten egg whites in the batter and the use of whipped cream in place of buttercream as frosting.

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