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Special Italian Festive Goose

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31/2 – 4′/2 kg frozen gooseGoose

20m1 extra virgin olive oil

1 cinnamon stick

200gm fresh lime leaves

Salt and pepper to taste


300gm fresh Brussels

sprouts (cubed)

800gm potato (cubed)

500gm carrot (cubed)

300gm parsnip (cubed)


  1. Clean the goose and season with salt, pepper and olive oil.
  2. Stuff the lime leaves and cinnamon stick inside the goose. Refrigerate overnight.
  3. Heat a frying pan and sear the goose.
  4. Place the goose in oven and cook for two hours at 180°C.
  5. Blanch the vegetables and saute with butter. Season with salt and pepper.