Burgundy goose with raspberry sauce

A traditional, richly flavored centerpiece — the raspberry-burgundy sauce cuts through the goose's richness beautifully.

You'll need

• 1 goose (10–12 lbs.)
• 1 cup burgundy wine
• 1 cup raspberries (fresh or frozen)
• ¼ cup sugar
• Salt and pepper

How to make it

1. Prick the skin all over, season generously, and roast at 325°F, about 20 minutes per pound, draining rendered fat periodically.
2. Simmer the burgundy, raspberries and sugar together until reduced and slightly thickened; strain if you'd like it smooth.
3. Rest the goose 15 minutes before carving.
4. Serve with the warm raspberry-burgundy sauce spooned over each portion.

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