Roast Heirloom Goose with Balsamic Vinegar

Roast Heirloom Goose with Balsamic Vinegar
Photo by Brian Leatart


  • 2 medium onions
  • 1 bunch fresh thyme sprigs
  • 4 lemons
  • 2 heads of garlic
  • 2 8- to 10-pound heirloom geese
  • Aged balsamic vinegar or Balsamic Pan Sauce
  • 12 large fresh sage sprigs

Using small sharp knife, make small slits in skin all over breasts, sides, legs, and thighs of each goose to allow fat to be released during roasting (do not pierce flesh). Pull out remaining pin feathers with pliers. Place geese, side by side, on large rack set in large roasting pan. Place wing ...

View full recipe at Epicurious


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