Crispy skin on a goose?

I made goose last night in a trial run for a highly eventful Xmas dinner that's coming up. Using Julia Child's steaming and roasting method was totally fantastic, but the skin, although beautifully browned, was not really crispy. I read on an English site that a good trick would be to separate the skin from the bird before steaming/roasting, then seasoning and pricking it with a fork as usual. Has anyone ever done this or had experience with this sort of preparation? Or perhaps someone else is familiar with the Julia Child recipe and has a tip or 2?


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