Instructions: Most excellent item. I recommend it highly. If you can get your hands of a wild Canada goose ... you have hit the jackpot. No matter.

Stuff it to preferences. Sprinkle coarse pickling salt over the outside of the bird. All geese are fat, cook it slow and long to ease out most of the fat. You can hardly overdo it on bay leaves in the basting liquid. Onions to caramelize in the roasting pan adds a dreamy flavour. I dont have to remind you, a southerner, to use lots of sage in the stuffing... use gobs of it. It is absolutely delicious with goose.

The only other thing Id suggest is rot-kraut. Pickled red cabbage as a side dish. You can buy it in any good German or Kosher style deli.

I make my own ...... the commercial stuff just doesnt measure up.

A nice gravy is made with the drippings. Skim off the goose fat - save it to make a schmaltz. The heavier portion is watery and thickish with caramelized onion. Deglaze the pan with a splash ( 1/4 cup ) of Dujardin. Add 1/2 cup of flour to two cups cold water, rotate a whisk briskly between the palms to incorporate the flour.

Add to the boiling base to the desired flavour and consistency.

Season with salt and a healthy dollop of fresh coarsely ground

(cracked) black pepper.

There you are, my memories of the first Christmas I had goose. Wild rice is an excellent choice to accompany the goose.

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