My Account

goose and dinner party
15
Recipes

Search This Set

SORT BY: Date Posted | Rating | Photos | Time to Make | Alphabetical

Roast Watertown Goose

Posted by Molly53

Years ago when people visited large cities south or east of Chicago during the poultry season, the eye would catch the sign, 'Watertown Stuffed Geese." When traveling by train, on the menu card of the diner would be found, "Watertown... MORE»

Recipe #330841

select

Roast Canada Goose With Mushroom-Port Gravy

Posted by DancingPanda

From October 2006 Cooking Light Magazine. Dark, flavorful goose is a popular dish around the holidays, especially in Europe. Goose sizes vary widely, so adjust the cooking time accordingly (plan on cooking 12 minutes per pound or until a... MORE»

Recipe #273857

select

Pâté De Foie Gras

Posted by Molly53

Substituting chicken livers/fat turns this into pate de foie gras de poulet. To make canapes with the Pâté de Poulet, add 1/4 cup cream and season with a little cayenne or Tabasco sauce and serve on toast rounds or buttery crackers.... MORE»

Recipe #256733

select

Wilde Gans - Wild Goose

Posted by Molly53

For the hunters! Allow 1 pound per person and fill with stuffing, if desired. Cooking time is approximate, based on the weight of the goose. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of... MORE»

Recipe #237558

select

Roast Goose With Juniper Sauce

Posted by JenPo

A Nigel Slater recipe. I made this right after Christmas. I had been nervous about cooking a goose, but this was pretty much foolproof, and very good. The ingredients are approximate. MORE»

Recipe #202310

select

Perfect Spiced Roast Goose

(4 reviews) Posted by KITTENCAL

You really can't go wrong with this recipe! This will be a holiday showstopper, it has a rub that caramelizes the goose when baking, plan ahead the goose needs to marinade for about 4 hours. Cooking time is for a 10-12 pound goose, I strongly... MORE»

Recipe #200763

select

Chicken Breasts in a Creamy Foie Gras Pate Sauce

Posted by KelBel

Chicken breasts served with a foie gras cream sauce and served on a bed of pasta that has been tossed with foie gras cubes. MORE»

Recipe #161199

select

Roast Goose With Molasses Ginger Glaze

(1 reviews) Posted by Mercy

Garnish the serving tray with small apples and grapes. MORE»

Recipe #119739

select

Roasted Goose With Apple Rum Stuffing

(1 reviews) Posted by Stacey Sweet

This year for Christmas my neighbor was kind enough to give me a copy of his mother's game recipes. She was a 3rd generation Newfoundlander and one heck of a cook! I remember her serving this roast on one of her visits. It is a wonderful roast and... MORE»

Recipe #112080

select

GOOSE - ROAST PORT GLAZED GOOSE with TAWNY PORT GRAVY

(3 reviews) Posted by Alan Leonetti

This makes a delicious goose!!! It was originally a recipe from Emeril Lagasse, in which I added the tarragon. MORE»

Recipe #80727

select

Michaelmas Goose

(1 reviews) Posted by Leta

The traditional 18th century Christmas Goose, complete with onion sauce. MORE»

Recipe #59080

select

Danish Roast Goose with Prunes & Apples

(1 reviews) Posted by Bergy

This is a traditional Christmas Eve dinner served with sweet & sour red cabbage, glazed potatoes and new carrots. The prunes & apples are served as a side dish. You can start the first 30 minutes of roasting at 400F then turn to 375F for the... MORE»

Recipe #42595

select

Roast Goose with Caramelized Apples

Posted by Mirj

This is a classic French Chanukah dish, but is good for any holiday. MORE»

Recipe #15201

select