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Prep Time: 3½ Hours
Yields: 6 Servings

Goose at Christmas is a time-honored tradition.  Its elegant presentation conjures up Christmas celebrations of yesteryear with family and friends gathered around the table.  One can almost hear the saying “God bless us everyone.”    

1 wild goose, dressed
1 pint oysters with juice, chopped
4 cups mixed dried fruits (apples, pears, figs, apricots, etc.)
salt and cracked black pepper to taste
granulated garlic to taste
Creole seasoning to taste
½ cup lard or rendered duck fat (see recipe)
2 cups diced red onions
1 cup diced celery
½ cup diced red bell peppers
¼ cup minced garlic
1 cup sliced green onions
2 cups chicken stock (see recipe)
4 cups dry French bread crumbs
¼ cup chopped parsley
½ tsp grated nutmeg
1 cup Calvados, divided
1 cup melted butter
2 cups chicken or enriched duck stock (see recipe)

Preheat oven to 350°F. Season goose well inside and out with salt, pepper, granulated garlic and Creole seasoning then set aside. In a large Dutch oven, melt lard or duck fat over medium heat. Add red onions, celery, bell peppers, minced garlic and green onions and sauté 3–5 minutes or until wilted. Add chicken stock and oysters with liquid. Bring to a simmer and cook approximately 5 minutes or until edges of oysters curl. Remove from heat and stir in dried fruits, bread crumbs, parsley and nutmeg. Season mixture to taste using salt, pepper and granulated garlic. Stuff goose cavity with oyster and fruit mixture and tie legs together with kitchen string. Place any remaining stuffing in roasting pan. Place goose on a rack in roasting pan and set aside. In a small bowl, combine ½ cup Calvados and melted butter, mix well and set aside. Roast goose for approximately 2½ hours or until tender, basting occasionally with Calvados-butter mixture. Remove goose from pan, set aside and keep warm. Skim and discard fat from pan juices then deglaze pan with remaining Calvados. Add enriched duck stock and place on stovetop over medium heat. Bring to a simmer and reduce liquid to a sauce consistency. Adjust seasonings to taste using salt, pepper and granulated garlic. Carve goose into serving pieces, serve with stuffing and top with sauce.




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