The holidays are coming, and the geese are getting fat for Le Coq Rico’s Christmas Eve dinner! Renowned poultry master Antoine Westermann, a man who has four restaurants in Paris and three Michelin stars, and whose New York debut earned a solid two stars in The New York Times, uses responsibly raised heritage birds to re-create the simple dishes of his childhood in France. This stuffed Christmas goose recipe is a tribute to the meal the chef’s mother would make on the holiday eve.
“Christmas is definitely my favorite traditional meal. This goose is prepared the way my mother prepared it. I just love it,” says Chef Westermann.
Le Coq Rico’s refined take on a holiday classic will leave the whole family in good cheer. Honestly, you had us at “pork collar and liver stuffing.”
- 1 goose (7-8 pounds)
- goose fat
- 4 cleaned poultry livers
- 3/4 cup stale bread
- 3/4 cup plus 1 tablespoon milk
- 1 1/2 cups onion
- 2 cloves garlic
- 2 tablespoons butter
- 1 1/2 cups pork collar
- 1 tablespoon flat-leaf parsley
- 2 eggs
- 1/2 teaspoon quatre épices
- Salt and pepper
- 3 tablespoons onion, finely sliced
- 3 tablespoons carrot, finely sliced
- 3 tablespoons celery, finely chopped
- 2 parsley stems
- 2 cloves garlic
- 1 stem thyme
- 1/2 bay leaf
- 3 cups chicken stock or water
For the stuffing
If the neck is attached, remove. Soak the bread in the milk. Remove the stalks and chop the parsley leaves. Beat the eggs.
Peel and chop the onions and garlic. Gently sauté them in a pan with the butter, stirring constantly until they become translucent, about 20 minutes.
Mix together the chopped pork collar, onions, garlic, bread, chicken liver, goose fat and liver. Stir in parsley and beaten eggs with a spatula. Season with salt and pepper. Add the quatre épices and grated nutmeg. Adjust seasoning if necessary.
For the goose
Preheat the oven to 400 degrees. Salt and pepper the interior and exterior of the goose. Fill with the stuffing. Sew each end of the goose so as to maintain the legs and wings along the body, passing the string under the front wings and the back of the legs; tighten and tie.
Place the goose in a cocette greased with goose fat and saute on all sides over medium heat for 15 minutes. Bake for 30 minutes, basting frequently.
Place the aromatic garnishes around the goose and add parsley, thyme, garlic, and bay leaf. Return to the oven and cook for 15 minutes.
Deglaze the pan halfway with chicken stock or water, and cook for 3 hours and 30 minutes at 300 degrees, basting frequently with the juice from the goose. Midway through cooking, when the goose is golden and shiny, cover with aluminum foil.
Remove the goose from the cocette and pass the juices through a strainer. Pour into a saucepan and reduce to a little over 1 cup. Adjust seasoning, degrease, and keep warm.
Cut the goose into pieces. Serve with the juices, fried potatoes or mashed celery.