PT2H30M
Pascal Aussignac serves up a stunning roast goose recipe, with a selection of bright, zesty 'friends' and a Swiss chard stuffing. This recipe is a must for those seeking something a little different to the traditional Christmas goose – mango, kumquats and pickled onion petals all add to the bright flavour of this dish. Do not fear, though. The Gascon chef still includes plenty of Southern French indulgence – the stuffing sneaks in plenty of Armagnac and Toulouse sausage meat for extra richness.
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Glazed roast goose, citrus, swede and friends
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