Entrees » Roast Goose
This is not only a demonstration of how to prepare an apple and aromatic vegetable-stuffed, crispy, juicy, delicious goose. It's also a great display of technique. From use of a larding needle, to scoring the skin, Robert Daugherty, Executive Chef of Hyatt Cambridge and Zephyr on the Charles, shares with us everything we need to know to prepare this festive meal, including a rich pan gravy. Serve with Robert's German Spaetzle for a gorgeous holiday dinner.
Posted Tuesday, June 21, 2011, at 8:40 am by carnivore:Great video, Robert, thank you. I roast a goose twice a year. I've never cross-hatched the skin so will try that next time. The fat that is removed prior to cooking I use to make pastry. Fat that runs out during cooking, as you said, is great for roasting and frying.
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