Award-winning British chef Gizzi Erskine has a new collection of recipes out to see you through the holiday cooking season (and then some!) While American and British holiday fare can differ greatly, rest assured that you’re in excellent hands. This roast goose is an impressive centerpiece for any holiday or special occasion table. 

I wish I was allowed to eat goose on Christmas Day but my family have vetoed it, so I make sure I cook it in the run-up to Christmas. I’ve played around with so many different recipes, but the best way is to use the Chinese crispy duck technique to ensure really crisp thin skin and pink breast meat. This involves drenching it with ROASTING hot liquor that’s infused with Asian flavors (which incidentally transfer brilliantly as Christmas flavors). You then need to dry it overnight until the skin goes really waxy.

This is the best goose recipe I’ve tried, and the gravy is a winner.

Reprinted with permission from Gizzi’s Seasons Eatings