If you've eaten goose before, you probably had it at Christmastime. And if you haven't, chef Harper McClure of Brabo in Alexandria, Virginia wants you to give it a shot this year. Why? "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." Cooking an entire goose can seem intimidating, but if you've tackled the task of roasting a whole turkey, then you have the skills. F&W's guide gives you all the recipes you need for Christmas and beyond, plus tips and techniques from expert chefs.

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Roasted Goose Legs with Sour Cherry Glaze and Gravy
Food & Wine editor Melanie Hansche reimagines the traditions of her hometown of Garmisch-Partenkirchen in Bavaria, Germany, in her recipe for sour cherry–glazed roasted goose legs. In Bavaria, it's not Christmas without roast goose, but roasting individual legs makes it a more manageable endeavor. You can find frozen goose legs online at Schiltz Foods. Geese are fatty birds and will render a lot of delicious fat, which you can keep on hand for roasting vegetables. Draining off the fat halfway through cooking will yield better pan juices for gravy at the end. The goose legs cook for a total of 2 hours. Basting regularly and glazing in the last 15 minutes of cooking time give these goose legs their gorgeously crisp, lacquered skin. 
Goose Stuffed with Apples and Armagnac-Soaked Prunes
Nadine Levy Redzepi soaks prunes in Armagnac until they’re superboozy 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 2 hours. Slideshow: More Goose Dinner Recipes 
Roasted Goose with Crispy Skin
Rating: Unrated 1105
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
Roast Goose with Pork, Prune and Chestnut Stuffing
Rating: Unrated 1128
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. Slideshow:  Christmas Roasts