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Bon Appétit

Roast Heirloom Goose with Balsamic Vinegar

By Bruce Aidells and Nancy Oakes

4.0

(6)

Image may contain Food Meal Dish Pork Plant and Platter
Roast Heirloom Goose with Balsamic VinegarBrian Leatart

To save a step, rather than making the Balsamic Pan Sauce , drizzle an aged artisanal balsamic vinegar (12-year-old "vecchio" or 25-year-old "extra vecchio") over the carved portions of the goose. This recipe must be started at least a day ahead.

Meat tip:

For the best texture and flavor, choose heirloom geese, which can be ordered from Heritage Foods USA (212-980-6603; heritagefoodsusa.com).

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