Julia Child’s 5 best holiday dishes
I know — this might be a real undertaking. But you’ll just be making it for this singular special occasion and it might even become a new tradition, right?
Making goose on Christmas was once a standard practice. Soon enough, though, the Thanksgiving turkey made its way into December, seemingly displacing the now-often forgotten goose. But there’s a certain bombast to making a goose and serving in the middle of your Christmas ‘tablescape,’ to quote Aunt Sandy.
Julia has some other goose recipes (one involving a foie gras stuffing), but I thought I’d keep it relatively simple with this recipe that features a really unique technique of steam-roasting which results in an especially crispy skin. It’s pretty straight-forward otherwise and doesn’t require lots of ingredients.
It’s a heck of a centerpiece.
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