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"You really can't go wrong with this recipe! This will be a holiday showstopper, it has a rub that caramelizes the goose when baking, plan ahead the goose needs to marinade for about 4 hours. Cooking time is for a 10-12 pound goose, I strongly suggest to use a meat thermometer for best results --- a 10-12 pound goose with feed about 8 people if..."

Ingredients: cider vinegar, cinnamon, goose...

"This makes a delicious goose!!! It was originally a recipe from Emeril Lagasse, in which I added the tarragon."

Ingredients: goose, dried thyme, tawny port...

"This year for Christmas my neighbor was kind enough to give me a copy of his mother's game recipes. She was a 3rd generation Newfoundlander and one heck of a cook! I remember her serving this roast on one of her visits. It is a wonderful roast and leftovers make great soup! Stacey"

Ingredients: pepper, goose, dark rum...

"My Granny used to make this dish. She came from Alsace in France and learned this dish from her mother."

Ingredients: pepper, goose, bosc pears...

"This is a traditional Christmas Eve dinner served with sweet & sour red cabbage, glazed potatoes and new carrots. The prunes & apples are served as a side dish. You can start the first 30 minutes of roasting at 400F then turn to 375F for the balance of the cooking time. Your goose should not be over 10 lbs or it could be tough"

Ingredients: goose, lemons, prunes...

"The traditional 18th century Christmas Goose, complete with onion sauce."

Ingredients: cooking apples, goose, cream...

"This is a classic French Chanukah dish, but is good for any holiday."

Ingredients: goose, fresh lemon juice...

"A Nigel Slater recipe. I made this right after Christmas. I had been nervous about cooking a goose, but this was pretty much foolproof, and very good. The ingredients are approximate."

Ingredients: goose, English mustard powder...

"Garnish the serving tray with small apples and grapes."

Ingredients: fresh coarse ground black pepper, goose...

"Chicken breasts served with a foie gras cream sauce and served on a bed of pasta that has been tossed with foie gras cubes."

Ingredients: cream, foie gras, capellini...

"An heirloom, butchering time recipe from the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time."

Ingredients: pepper, goose liver, onions...

"Substituting chicken livers/fat turns this into pate de foie gras de poulet. To make canapes with the Pâté de Poulet, add 1/4 cup cream and season with a little cayenne or Tabasco sauce and serve on toast rounds or buttery crackers. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947...."

Ingredients: eggs, goose liver, onions...

Ingredients: goose, dried currants...

"From October 2006 Cooking Light Magazine. Dark, flavorful goose is a popular dish around the holidays, especially in Europe. Goose sizes vary widely, so adjust the cooking time accordingly (plan on cooking 12 minutes per pound or until a thermometer registers 165°)."

Ingredients: goose, fresh ground black pepper...