Roast goose is a typical dish of the Christmas season in the Veneto region. Prepared with care and love, the goose is cooked in the oven with a delicious marinade of dry white wine and herbs, which gives it a unique flavor. Served with thinly sliced red cabbage, this dish is a real delight for the whole family.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Brown a goose weighing 1000 g in 100 g of butter and 50 g of lard, seasoned inside and out with salt and pepper and tied
Moisten with a small glass of brandy and a glass of dry white wine, let them evaporate, lower the heat to minimum and cover
Cook the goose for one hour, turning it and basting it with the cooking juices
Remove the goose from the pan, carve it and keep it warm
In the cooking juices, braise 800 g of thinly sliced red cabbage, adjust the salt and serve with the goose
Oven
Pan
Cutting board
Store leftovers in the refrigerator for up to 3 days.
Traditional Christmas dish in the Veneto region.
Italia, Veneto
| Energy (kcal) | 243.14 |
| Carbohydrates (g) | 1.36 |
| of which Sugars (g) | 0.99 |
| Fat (g) | 22.22 |
| of which Saturates (g) | 7.43 |
| Protein (g) | 7.81 |
| Fiber (g) | 0.19 |
| Sale (g) | 0.06 |
