This is an adaptation of the classic French dish, Poulet Basquaise.

Roast Goose with Cranberry Jam is slowly roasted and perfect for special occasions. The meat is tender and juicy, and the jam is fantastic.

These buns were inspired by the curry beef buns found in Chinese bake shops, but they're made with wild goose breast!

Goose isn’t a bird you see all that often on tables in the US, but in China, it’s really popular, especially at Cantonese restaurants. In So

Juicy roast goose with crispy skin, baked with apple-onion-chestnut stuffing. I served it with braised cabbage and potato dumplings.

Roast goose breast with apples and raisins, cooked in a skillet to render fat, then finished off in the oven.

Jerk spiced Goose shredded and stuffed inside crispy tortillas with a Pineapple Avocado Salsa.

This traditional favourite is enhanced with a glaze of orange, honey & spices. Preparing it leaves no doubt - your goose is cooked!

Goose With Black Currant, a perfect dish for your Thanksgiving or Christmas dinner, which you can make in advance.

A great way to use up leftovers is to make them into this delicious soup. Full of flavour, it's a great meal in a bowl.

This grilled goose with "Knödel" inside is the perfect Christmas dish. Perfectly to it fits a Mango dip. (In German)

Gorgeous dark meat goose roast, spiced with cloves, cassia bark, star anise, fennel seeds, soft brown sugar and sea salt

This is a typical & delicious German winter meal: goose roast with red cabbage and "Thüringer" dumplings. (In German with translator)

Orange Five-Spice Roast Goose - A classic Christmas dinner made easy!

Ravioli filled with goose meat served with chantarelle mushrooms fried in butter. (in Polish with translator)

Goose stuffed with cranberries, confit, served with gremolata - something different for Thanksgiving dinner. (in Polish)

Czech Roasted Duck, an elegant dinner choice perfect for the holidays or any special occasion.

Goose stew in red wine (in Polish)

Roasted goose legs with dried apricots (in Polish with translator)

Succulent, roasted goose sandwich with "bottom of the pan relish".

The difference between a good duck prosciutto and a great one is time. Hang it for 2 weeks and it's OK. Hang for 2 months and it's sublime.

Everyone's had beef jerky, but have you tried duck jerky? Flavored with porcini mushrooms and Worcestershire, it's an umami bomb.

A Russian-inspired goose stew with barley, celery root and wild mushrooms. It is a hearty meal for a cold winter.

Sumptuous foie gras terrine, home made