'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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Morgan Hunt Glaze / Food Styling by Emily Nabors Hall / Prop Styling by Josh Hoggle When legendary chef Jacques Pépin was growing ...

Recipe with step-by-step instructions on how to defrost and roast a whole goose and how to shred the meat for sandwiches or my Peking-inspired, Sonoran-Style Goose Tacos recipe. If frozen, defrost the ...

Move over Gordon Ramsay - Chef Tavakkul brings you a bold, outdoor tandoori-style goose that’s rich in flavor and tradition. Cooked over open fire and infused with a powerful blend of spices, this ...

Everyone can and should bring a bottle of something over for the holidays. Maybe some whiskey for your dad, a nice Bordeaux for your in-laws, or a digestion-aiding amaro for your friends. But rare is ...

Roast goose holds a special place in Hong Kong’s culinary heritage. Ding Ye, a prominent figure in local gastronomy, recently shared his expertise on the nuances of enjoying roast goose, particularly ...

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 ...

1. If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little - this helps the bird cook better. Check the inside of the bird and remove any giblets or pads of fat.