Gänsebraten mit Leberwurstklößchen und glasierten Pfirsichen

The first goose of the season is eaten on 11 November, St. Martin’s Day, and it’s the traditional German Christmas dish. Roast goose frequently appears on menus all over Germany. Its dark, delicious and tender meat cooks to light crispness on the outside while the rich skin means the flesh bastes itself. Cook tasty liver pâté and rye breadcrumb stuffing balls alongside and, for a special serving, add halved fresh peaches baked and glazed with sugar and redcurrants. (If your butcher or supermarket cannot supply a goose, check through mail-order sources. Many producers will supply one direct. ... >> more