French Christmas meal: stuffed goose from Les Provinces

Traditional Finnish Christmas meal includes an oven-cooked ham but my parents happily followed French traditions while in Paris. Good for me, as I do not eat pork! Les Provinces

One week before Christmas we visited the boucherie-restaurant Les Provinces near Marché d’Aligre to see what our options for the Christmas meal are. The most typical French Christmas meat (poultry) is capon, a castrated rooster, but the butcher suggested we buy goose. After discussing the choice between the capon and the goose with everyone, we agreed that we prefer goose. Price-wise there was no difference and we had a feeling that the goose will be more original –the goose meat is more reddish brown (similar to duck or duckling) whereas the capon remains white as chicken (but is more fatty). So, “Prepare us a nice big goose with stuffing” we told the butcher and left a 10€ prepayment!Les Provinces

In the afternoon of the Christmas Eve we returned to fetch our stuffed goose and in the late morning of the Christmas Day we opened the package to find a beautiful, fat goose from Anjou with some organs aside for those who appreciate them.stuffed goose from Anjou

We followed the roasting instructions: higher temperature in the beginning that gives the goose golden color and crispy texture, and lower temperature during the rest of the time with the aluminium foil. We added a glass of water in the casserole and kept moistening the goose with this water (some fat drained from the goose and mixed with the water). 2 1/2 hours later our goose left the oven and was ready to be cut. Such a beautiful piece of goose it was! roasted goose

Everyone loved the goose and it will surely find its way to our Christmas table again in future! We enjoyed it with sweetened potato casserole, a Finnish dish, but you could also serve roasted carrots and potatoes or other vegetable with it. The red wine we had was Mas des Montagnes, “Terroirs d’Altitude” AOC Côtes du Roussillon Villages, and it was really excellent!!

The stuffing our goose had included veal, poultry liver, onion, alcohol, herbs and spices, and no pork, but remember that nothing prevents you from creating your own stuffing…

Boucherie-restaurant Les Provinces: Easy Saturday dinner from the Aligre Market

Wine: Maison Lorgeril from Languedoc-Roussillon and http://www.lorgeril.com/2-35542-Terroir-d-Altitude.php

PS As a bonus, here you go with a photo of the organs we prepared some days after Christmas. We recognized liver and gizzard but were not sure about the rest. Do you have an idea? goose organs

4 thoughts on “French Christmas meal: stuffed goose from Les Provinces

  1. senelslant

    I’m very jealous that you had goose (if only the family enjoyed it as much as I do). In addition, the sauteed innards (assuming the others were heart and kidneys) look fantastic.

    Happy New Year!

    Like

    Reply
    1. Miia Post author

      Excellent new year to you too!
      Thanks for visiting my blog and I am happy to hear you liked our goose 🙂 It was indeed a great idea of the butcher.
      You are probably right; it must have been kidneys. But we were not sure about the heart (but maybe I would not recognize it..). Will need to ask Les Provinces during our next visit there!

      Like

      Reply
  2. Pingback: Franco-Finnish Christmas meal | pearlspotting

  3. Pingback: Christmas preparations: poultry | pearlspotting

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s