Steam-Roasted Goose | Saveur
This unusual recipe, from Julia Child's The Way to Cook (Random House, 1989), produces a moist goose with crisp skin.
Ingredients
- 1 (12-lb.) goose, heart and gizzard reserved
- Salt and 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 <sup>1</sup>⁄<sub>2</sub> tbsp. cornstarch
- <sup>1</sup>⁄<sub>2</sub> cup Madeira
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