Fresh goose stuffed with wild rice and shiitake mushrooms. The secret to keeping it crispy is to allow the skin to fully dry for at least 24 hours before roasting.
I made this for the first time christmas 2005. It was a rather long and complicated process, although the outcome was worth it. The only problem I had was that the wings and legs got a touch over cooked because I couldn't get them tucked under properly. Next time I would use kitchen string to tie it. My kids absolutley adored it and have been asking ever since for me to make it again. - 21 Jul 2008
I threw a dinner party for 12 last night and this recipe was the main. I have never made goose before, but this recipe turned out beautifully. It was very involved and time consuming, but the end result was well worth it. In short, this was delicious. - 21 Jul 2008
goose will definately be a regular dish on my table with this recipe! DELICIOUS!! - 21 Jul 2008