Wild goose recipes get a bad rap. Goose meat is “often, yet unfairly, maligned,” as my friend Mark Norquist of Modern Carnivore likes to say. Or there’s the joke, “How to properly cook a goose,” which ...

Cassoulet is easily the grand dame of all casseroles and historically has been made with sausage, goose confit, mutton, pork trimmings and just about every other animal on the farm with a few white ...