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Bon Appétit

Roast Heirloom Goose with Balsamic Vinegar

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Roast Heirloom Goose with Balsamic VinegarBrian Leatart

To save a step, rather than making the Balsamic Pan Sauce , drizzle an aged artisanal balsamic vinegar (12-year-old "vecchio" or 25-year-old "extra vecchio") over the carved portions of the goose. This recipe must be started at least a day ahead.

Meat tip:

For the best texture and flavor, choose heirloom geese, which can be ordered from Heritage Foods USA (212-980-6603; heritagefoodsusa.com).

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