Roast goose is the traditional bird on many Christmas tables. A goose does not yield as much meat as a turkey or capon of equal weight, but it does yield a generous amount of goose fat, which is prized for sauteing potatoes, sausages and other foods. If you can find only a frozen goose, you will need to allow 2 days for thawing it in the refrigerator. The breast meat tends to dry out during roasting, so brining the bird for 24 hours helps keep it moist and succulent. The dried-fruit compote perfectly complements the rich dark meat of the goose and is also good with roasted pork or quail.
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