Goose/5 recipes

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Wild goose roasted at 325F and basted with a glossy orange-currant glaze made with fresh OJ, port wine, and orange sections. Slow-cooked for 3.5 hours until the drumstick meat is fall-apart tender.

Mile-high three-layer chocolate celebration cake for a crowd, filled with raspberry jam and orange marmalade, frosted with mocha cream cheese buttercream. Party show-stopper.

Inspired by restaurant Jal frezi I have been working on this recipe for 5 years. spicy, flavorsome, and full of goodness

This recipe deserves at least 5 star, it is that good. Made it for dinner last nigh. The sweet-sour sauce was a hit, perfectly balanced flavours and textures.

This recipe is easy, cheap, nutritious, and my four kids (age 1,2,4, and 5) all eat 2 or 3 of them each time I make it. The first time I made it, I had to double the recipe in a hurry because everyone ate so much. It's even good without sauce.

Definitely deserves 5 star. This was our dinner yesterday, I only made half of the recipe, so I actually roasted the cauliflower and garlic in the small toaster oven. It did take a bit longer, but the result was great. I also added some freshly grated lemon zest, very good.

The combination of honey and the nuts make this cole slaw the best. This is my husbands favorite coleslaw, when I first made it he just went on and one about how good it was. I got the recipe from my Aunt. I'm guessing about 5 weight watchers points per serving.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

A game-day favorite for me and my family. Savory, sweet, and filling.

Traditionally, poached apples stuffed with prunes (see recipe) are served with the Christmas goose. Red cabbage and carmelized potatoes (see recipes) complete the Christmas menu in Denmark.

Make-ahead breakfast casserole that's perfect for Sunday brunch or breakfast. Most breakfast casseroles are huge amounts, this one has been scaled to make just two hearty servings so you can enjoy it anytime.

Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter's fare.

This delicious chicken veggie stir-fry is packed with goodness, and it takes less than 15 minutes to make. Serve it with cooked brown rice to complete the meal.

Mock goose is a British vegetarian bake of diced potatoes, apples, onions, and cheese with sage, topped with stuffing mix and grated cheese. Hearty autumn comfort food.

The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for brunch. Cool at least 1 hour before serving.