Consider the Goose this Christmas

The tradition of a roasted goose on the holiday table goes way, way back. The people of ancient Greece and Rome may have been celebrating different festivals, but they did so with the very same bird we do. From medieval days right through to the Victorian depiction in Charles Dickens, the goose has remained the ubiquitous Christmas bird though out Europe.

The reason is the natural rhythm of its lifespan; a goose is at its fattest (think tastiest) after it feeds on late harvest grains to bulk up for the cold months. And that falls right in step with the autumnal and winter holidays. Geese were plentiful and cheaper than the exotic turkey, so were the bird of choice for the holiday table.

Today, D’Artagnan offers geese at Thanksgiving and Christmas; we recommend pre-ordering, as these birds do sell out. Our geese are raised on small farms with humane and free-range practices, a focus on clean and natural diet, and an absolute prohibition on antibiotics and hormones. These careful, time-honored methods produce geese fit for all your special occasion meals. What’s good for the goose is good for you, too.

Anna Ancher painting, Plucking the Christmas Goose, 1904

Tips on Roasting a Goose

If you’ve decided you want to be a part of this long tradition, but have never prepared a goose before, there are a few things you should know. Of course, roasting a big bird like a turkey or a duck is much the same process. One thing you will notice is an astonishing amount of fat renders out of a goose.

There’s no reason to get nervous about your goose, just be prepared. Check out the tips on our website here.

And watch Ariane talking about – and cooking – goose in the Le Creuset Film Series below.

How Your Goose Gets Cooked

We have several goose recipes, including this Alsatian one which involves foie gras and chestnuts (lovely for the holidays). One of the nice things about the dark meat of a goose is how it well pairs with fruits, such as the pears in the recipe, pictured below.


Ariane’s favorite version is the gala goose here, a recipe in which the goose is first poached and then roasted, which tenderizes the meat, renders out the fat and allows the skin to crisp.  Though it’s an involved process, this really is the right way to cook your goose. And you get the benefit of all that lovely fat rendered cleanly out; it’s perfect for the potatoes or other vegetables served alongside the main attraction.


Have you ever cooked a goose?  Will you do it this holiday season? Tell us about your goose experiences in the comments, or find us on social media. Tag @dartagnanfoods on Facebook, Instagram or Twitter to get the conversation started. 


2 Comments Add yours

  1. Bonnie C. says:

    We’ve been enjoying roast goose for Christmas for more than 30 years. Favorite recipe is Julia Child’s “Steam-Roasted Goose with Port Wine Gravy” from her wonderful book “The Way to Cook”. Usual accompaniments are a nice rich cheesy potato gratin, Brussels sprouts with chestnuts, & sometimes Czech bread dumplings with sauerkraut. Buttered egg noodles are nice as well.

    1. D'Artagnan says:

      We love to hear about your traditional goose dinner! Sounds like you set a very impressive table. We hope you will enjoy your goose this year, and have a very merry Christmas.

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