'Your usual roast potatoes and vegetables will go with the meat nicely' - Matt Austin Goose is often criticised for being a very fatty bird, and roasting it to get rid of the fat often ends up with ...

When legendary chef Jacques Pépin was growing up in France, his family always served goose on Christmas Eve. The French holiday centerpiece is also a tradition in Britain, Denmark, and Germany. Here ...

“I have probably enthused about goose elsewhere but for me, the great benefit is the roasted skin and delicious fat,” says TV chef Rick Stein. “I often think that goose is more like roast beef than ...

Instructions: Heat the oven to 425 degrees. Boil a kettle of water to use for basting the bird. Begin by trimming and removing excess fat from the bird. Using your hands, carefully create space ...

You may look for Gordon Ramsay way to roast a goose. But did you even taste the Wilderness Cooking's tandoori roasted Goose?