| 1. confit bearnaise |
| Two Fat Ladies Ride Again by Jennifer Patterson and Clarissa Dickson Wright (1997) |
| 2. goose giblet stew |
| French Provincial Cooking by Elizabeth David (1999) |
| 3. goose ragout |
| HP Books Polish Cooking by Marianna Olszewska Heberle (1985) |
| 4. goose stew with radishes |
| The Cooking of South-West France by Paula Wolfert (1983) |
| 5. roast goose with potatoes |
| French Provincial Cooking by Elizabeth David (1999) |
| 6. roast goose with wild rice, nut, pear, and fig stuffing |
| Roasting by Kathy Gunst (1995) |
| 7. slow cooked goose |
| Taste of Home 2001 October/November |