Date: Fri 18th Dec
Start Time: 5:00 pm GMT
End Time (Approx): 6:30 pm
Price: €50


Darina will share the secrets of a Traditional Roast Goose, how to make her favourite potato and fresh herb stuffing, delicious gravy using homemade Goose stock, Goose Fat Roasties, Ballymaloe Red Cabbage and Brambley Apple sauce. We’ll make Goose Liver Pate and use every scrap of the precious goose including the giblets and talk about how to use the down, feathers and make a Wing that will reach places no other duster does!

Lots of tips for a memorable Christmas Feast.

Please note gallery is a selection of images but may not represent actual dishes featured on the course.
Terms and Conditions

All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.