The goose fat that you collect in roasting the bird can be used right away to make the popovers, then the rest can be saved for use at a later date to make Goose Confit and Fig Salad and Turnips with Candied Bacon.

For this rich menu, try a red wine that balances full fruit with acid, like Amayna Pinot Noir 2008 ($26).

In the kitchen, goose is a gift that keeps on giving: The meat is rich and flavorful, and each part of the bird can be put to use in different preparations. Whether you're buying a whole goose or individual parts sold separately, learn how to use every last bit in The Whole Goose »