Steam-Roasted Goose
This classic steam-roasted goose recipe from Julia Child produces an impossibly moist bird with crisp skin.
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Ingredients
- 1 (12-lb.) goose, heart and gizzard reserved
- Salt
- freshly ground black pepper
- 1 lemon, halved
- 3 sprigs fresh thyme
- 3 sprigs fresh sage
- 1 medium yellow onion, peeled and coarsely chopped
- 1 large carrot, peeled and coarsely chopped
- 2 stalks celery, coarsely chopped
- 1 1⁄2 tbsp. cornstarch
- 1⁄2 cup Madeira
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