Amanda on November 15th, 2005
Roast Goose

Roast Goose

Oie avec pruneaux d’Agen

This is a classic winter dish in southwestern France. Try to buy your goose from a farm or a boucherie that advertises local birds. In the run up to Christmas you will find one easily in the markets.

Be prepared! A French goose will usually come with head and feet still attached and you will generally be asked if you would like them removed for you. With the giblets, they make a splendid stock. The neck can be stuffed to make a classic hors d’oeuvre.

I like to serve this dish with little roast potatoes and winter greens, whatever is fresh in the markets at the time. Read More »

French Roast Goose with Prunes from French Life

Amanda on November 5th, 2005


This is unashamedly an Anglo-French recipe.
Taking all that’s wonderful, and quite impossible to give up, from an English Christmas whilst using classic Quercy ingredients.
You may already have made your precious jars of mincemeat of course, it’s getting a little late now, but if you haven’t do try this.

Makes about one and a half kilos or 30 – 36 mince pies.

Ingredients Read More »

Quercy Christmas Mincemeat Recipe from French Life