Traditional Christmas goose

Posted On December 25, 2007

I find turkey tends to be bland and somewhat dry. Not so with a goose – moist, dark, and decidedly gamey. Mine came out well, given regular basting and a loose cover of foil except for the last 20 minutes or so.

With it I cooked roast potatoes and parsnips, Delia-style, par-boiled and given a good shake in a lidded pan to roughen them up before roasting in goose fat. My untraditional vegetables were onions, pepper and mushrooms, sautéed together. Unlike the detestable Brussels sprouts, they were sweet and delicious. I had Bramley apple sauce alongside the goose, and it all left me decidedly full. My freezer no doubt feels the same way.