The Le Creuset Technique Series with Michael Ruhlman - The Holiday Goose

In a special holiday installment of our technique series, Michael presents a classic turkey alternative, the Christmas Goose, in the ultimate cooking vessel, the one and only Goose Pot. By using a unique combination of wet and dry heat that produces tender, juicy meat on the inside and crispy lacquered skin all-around and both flavoring and warming the bird it's own rendered fat and juices, Michael shows that goose isn't just the tastiest seasonal centerpiece, it's also the most efficient. And sense the cooking process produces enough stock and drippings to use long after the tree has come down, it truly is the gift that keeps on giving all year round.