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This really is a classic holiday meal. Try it instead of a roast chicken or ham at Christmas or a special birthday.

Recipe by: Christine Lipo


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.

Recipe by: Christine Lipo


Rosemary sprigs and orange in the stuffing, with red wine, redcurrant jelly and orange in the sauce, add piquancy to the richness of the duck.

Recipe by: Lynn Cole

No reviews

Use only young ducks for this recipe – older ones are too tough for roasting.

Recipe by: Lynn Cole


Duck roasted can be very dry but this is where the oven bag helps. I have suggested 2-4 ducks as one may cook too tough to eat. When slow cooked, they will fall apart and become very tender. Remove the fat from cooled juices and store duck in this. It is very good cold. To help remove pin feathers, try singeing over a gas flame.

Recipe by: steventhrelfall


The slight gaminess of the quail is accentuated by the addition of prosciutto and sage leaves, and further enhanced by the garlic and red wine sauce.

Recipe by: Pat Alburey

No reviews

The simplest of sauces, with the sweet tartness of the marmalade boosted by the sherry and soy, adds sparkle to the subtle flavour of these little game birds.

Recipe by: Pat Alburey

No reviews

Rabbit cooked with juniper berries and thyme in a French-style dish. You can also make this dish using chicken thighs.

Recipe by: Herbie's Spices

No reviews

This is a simple and fruity roast goose that is delicious. This is an ideal choice for Christmas or a special dinner party.

Recipe by: cookingismylife

No reviews

We always have roast goose for Christmas dinner and this recipe makes an already special dish magnificent. Don't forget to use the goose fat to roast the best potatoes ever and the giblets to make the gravy.

Recipe by: Caroline65

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