Steal this chef’s Christmas goose recipe

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!

This week: Roasted Wild Goose With Apricot Stuffing, from Le Dôme in West Hollywood, Calif.

If you’re planning an extra-special dinner this Christmas, chef Sam Marvin of West Hollywood's noted Le Dôme restaurant has just the recipe for you — Roasted Wild Goose.

The dish is entirely appropriate for this French eatery. Before the turkey was introduced from the New World, goose was the traditional grand bird served in Europe at Christmas and other special occasions.

Located on the Sunset Strip, Le Dôme, which went through a $2 million dollar makeover in 2003, was founded in 1977 (with Elton John as one of the original backers).

About the chef:
Los Angeles native Sam Marvin began his career with studies at the Le Cordon Bleu cooking school in Paris. His first year of work was spent in the heart of Burgundy, at Marc Meneau’s at L’Espérance in St.-Père-en-Vézeley. The following year he found another mentor in Georges Blanc, one of France’s most honored culinary giants, at his three-star restaurant in Vonnas, near Lyon.

During his seven years abroad, Marvin also worked at restaurants from Switzerland to Thailand and Morocco to Holland. In addition to dozens of Hollywood celebrities, he has cooked for President Reagan and French President Francois Mitterrand.

After returning to Los Angeles in 1990, Marvin worked for chef/restaurateur Joachim Splichal at Patina for two and a half years. He made the ambitious move to debut his own restaurant in 1994. Modada's avant-garde menu combined his classical French foundations with eclectic influences from around the world. Modada was included in Los Angeles magazine’s “The Year’s Best New Restaurants,” while Marvin was honored as one of the “Top Five Chefs in Southern California” by Sunset magazine.

In 1997, Las Vegas restaurateur Freddie Glusman asked Marvin to take over the kitchen at Piero’s, near the Las Vegas Convention Center. During his tenure as executive chef, from 1997-2002, Piero’s was ranked the top Italian restaurant in Las Vegas by the Zagat Survey, and received the prestigious DiRoNA (Distinguished Restaurants of North America) recognition.

Now Marvin is executive chef at Le Dôme — and is not shy about his ambitious goals for the restaurant. “I want Le Dôme to be recognized as the best restaurant in America,” he says.

(PLEASE NOTE: Ingredient prices are estimates and based on national averages.)

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    • 1 goose, 6 to 8 pounds ($35.00)
    • 2 apples ($0.45)
    • 1 carrot ($0.19)
    • 1 bay leaf ($0.02)
    • 1 tablespoon fresh thyme ($0.30)
    • 1 cup red wine ($0.25)
    • 1 pinch kosher salt ($0.01)
    • 3 onions ($0.60)
    • 2 slices applewood-smoked bacon ($0.10)
    • 1 celery stalk ($0.12)
    • 3 sprigs fresh parsley ($0.01)
    • 4 cups chicken stock ($1.89)
    • 1 tablespoon cornstarch ($0.01)


Baking Directions:

Soak the cleaned and plucked goose overnight, in well-salted water. (If wild goose is not available, commercially raised goose may be substituted.) Rinse and dry the goose, then stuff with the 2 apples and 2 onions. Cut the apples and onions into quarters before stuffing them into the goose. Place the goose, breast side up, in a roasting pan. Place two strips of thick-sliced bacon on top of the goose and cover with a lid. (Use foil if lid is not available.) Brown in a 475 degree oven until bacon is crisp. Remove the fat from the drippings in the bottom of the roasting pan, and discard. Also remove bacon and discard. Add to the pan: 1 onion, the carrot, celery, bay leaf, parsley, thyme, chicken stock and red wine. Re-cover the pan and continue roasting in the oven at 375 degrees. Roast for about 2 hours, basting often. The goose is done when the meat easily pulls off the bone. Uncover and brown for 20 minutes at 475 degrees. Remove goose from roaster. Discard apples and onions. Strain the pan drippings into a sauce pan. Over low heat, thicken the mixture with 1 tablespoon of cornstarch mixed with 2 tablespoons of water. Serve with seasonal vegetable and Apricot Stuffing (recipe below).

Apricot Stuffing
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    • 1 onion, chopped ($0.30)
    • 1 stalk celery, chopped ($0.12)
    • 2 tablespoons olive oil ($0.02)
    • 1 tablespoon thyme, finely chopped ($0.07)
    • 1 tablespoon parsley, finely chopped ($0.02)
    • 1 tablespoon sage, finely chopped ($0.04)
    • 1 tablespoon garlic, finely chopped ($0.07)
    • 1 cup dried apricots, chopped ($0.45)
    • 2-1/2 cups crumbled stale bread ($0.02)
    • 1 egg ($0.17)
    • 1-1/2 cups chicken stock ($0.75)


Baking Directions:

In a skillet, sauté chopped onions and chopped celery with 2 tablespoons olive oil. Cook until the vegetables are translucent. In a large bowl, mix sautéed vegetables, chopped garlic, chopped apricots, thyme, parsley, sage and bread. In a small bowl, whisk together the egg and the chicken stock, then pour over the stuffing and mix. Pour mixture into a greased casserole dish, and bake at 375 degrees. Cook for 45 minutes or until the center is hot.

Le Dôme
8720 Sunset Blvd.
West Hollywood, Calif.
310-659 6919

Want to find out how you can make your favorite restaurant dish at home? Just e-mail Phil at (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at

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