Name: Roast Heirloom Goose with Balsamic Vinegar
Yield: 12 Servings
Ingredients: 2 8- to 10-pound heirloom geese, rinsed, patted dry, excess fat pockets removed, wing tips and necks reserved; 12 large fresh sage sprigs; 1 bunch fresh thyme sprigs; 4 lemons, pierced all over with fork; 2 heads of garlic, unpeeled, cut in half horizontally to expose cloves; 2 medium onions, unpeeled, quartered through root ends; Aged balsamic vinegar or Balsamic Pan Sauce (click for recipe)

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