"Poaching goose then roasting it at high heat produces one crisp, succulent bird. Serve this with potatoes cooked in goose fat."

"Goose giblets impart an mild, even delicate, taste when slowly simmered into this risotto. Unlike traditional risotto, where the stock is added one ladle-full at a time, we add all of the hot liquid at once. Constant stirring is not required."

"Boned guinea hen legs are stuffed with a mixture of guinea hen forcemeat seasoned with heavy cream and truffle oil. A glaze of sliced truffles and butter makes for one luxurious sauce. "

"This is an easy way to roast a whole goose--marinate and roast the breast and braise and shred the legs. "

"A garnish of apples roasted with cider vinegar helps offset the richness of fatty, succulent goose."