A good roasted goose surpasses turkey or chicken in flavor and tenderness. This recipe uses porcini mushrooms, dried cherries, and Armagnac to perfectly complement the flavor of the goose.
This recipe has been adapted from "D'Artagnan's Glorious Game Cookbook" by Ariane Daguin, George Faison, and Joanna Pruess. Reprinted by permission of Little, Brown & Company.
Roasts are among our favorite all-occasion main dishes. From the simplest roast chicken to the most spectacular crown roast, this cooking method creates juicy meat and flavorful pan drippings from which to make gravy or just drizzle over the finished dish.