Goose with Sauce Madame

This recipe reads like something out of a medieval feast, and that’s because it basically is.

Sauce Madame is a classic preparation from old European cookery: roast goose stuffed with fresh pears, seedless grapes, sage, mint, parsley, savory, and garlic, then served with a rich sauce of breadcrumbs, red wine, vinegar, cinnamon, and ginger.

The fruit stuffing steams inside the bird as it roasts, perfuming the meat with sweet, floral juices. The sauce brings a warm, spiced tang that cuts through the richness of the goose fat.

It’s the kind of dish that makes a holiday table feel truly special.

Chef Tips

• Use firm, slightly underripe pears. Soft pears will turn to mush inside the goose. You want them to hold their shape and add texture.
• Pour off the fat frequently as it renders. Save it for cooking, but don’t let it pool in the pan or the bottom of the bird will stew instead of roast.
• The sauce comes together fast at the end. Have the breadcrumbs, vinegar, wine, and spices measured and ready to go so you can build it while the goose rests.