Name: Roast Heirloom Goose with Balsamic Vinegar
Yield: Makes 8 servings
Ingredients: 2 8- to 10-pound heirloom geese, rinsed, patted dry, excess fat pockets removed, wing tips and necks reserved; 12 large fresh sage sprigs; 1 bunch fresh thyme sprigs; 4 lemons, pierced all over with fork; 2 heads of garlic, unpeeled, cut in half horizontally to expose cloves; 2 medium onions, unpeeled, quartered through root ends; Aged balsamic vinegar or Balsamic Pan Sauce

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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).

Recipe notes

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