Roast Goose

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http://youtube.com/watch?v=OjQOIg-M0Yc

This is not only a demonstration of how to prepare an apple and aromatic vegetable-stuffed, crispy, juicy, delicious goose. It's also a great display of technique. From use of a larding needle, to scoring the skin, Executive Chef Robert Daugherty shares everything you need to know to prepare this festive meal, including a rich pan gravy. Serve with Chef Robert's German Spaetzle for a special occasion dinner:    • German Spaetzle  

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