Roasted Goose with Blackberry Gingered Sauce

Cooking a meal with star items outside my norm is an exciting production -- it lends a sense of special occasion (paired with a feeling of exhaustion, in all fairness!) to the final, delicious result, especially when it’s outside the context of a more standard, albeit elaborately cooked holiday feast. Rarely do I tackle a goose, but this Danny Boome recipe tempted me recently, and its accompanying blackberry gingered sauce certainly assisted in my decision to perfect this great bird. The result – hours later – was a finished dish of flavorful dark meat and brightly tart sauce, which I plated with goose-fat roasted potatoes, a trio of carrots, parsnips and green beans, red cabbage, and thawed and reheated Christmas dressing (I always bake an extra casserole of my sausage, apple, chestnut and brioche dish on December 25th when I'm preparing my turkey and then freeze it for later use). Carving the goose itself is a challenge, which left me with a tremendous sense of accomplishment!

Sweater: Target (old)
Skirt: Kate Spade (old)
Glasses: Glasses: Bonlook Keiko frames in Tessa Tort
Lips: Anastasia Beverly Hills Liquid Lipstick in Bloodline
Brows: Anastasia Beverly Hills Dipbrow Pomade in Auburn