Prep. time: 45 minutes
Poaching the goose: 2 hours
Making the stock: A good hour
Finishing: 20 minutes

Traditions
Comfortably situated on the banks of the Meuse that flows toward Holland, Visé is the goose capital. Don't be surprised to discover a confraternity dedicated to the delicious goose of Visé! Its aim is to preserve and promote the centuries-old recipe for goose "Visé-style." Composed of a chapter of 19 dignitaries and companions, the members of the confraternity wear a navy blue cape edged with azure satin and a medallion of a roast goose, ready to be eaten.

This recipe dates back to the 16th century, though its deviser is unknown. In the 18th century, the Liège National Regiment was sent to Visé for manoeuvres. The officers enjoyed the celebrated goose, while the troops received only salad... which is why the pre-revolutionary Liège soldiers  were given the name "salad eaters."

Garnish
Potatoes: pommes château or sautéed sliced unpeeled potatoes. 

Vegetables: young carrots, Brussels sprouts, turnips in butter. 

Cuckoo or other poultry 
Pierre Wynants of the Comme Chez Soi restaurant in Brussels suggests replacing the goose with cuckoo other other poultry if you don't want to buy a goose or if you're short of time. No need then for 2 hours poaching time.

1. Remove the wings and legs from the raw birds and remove the meat from the carcasses, beginning at the top of the breast. Keep the carcasses to make stock.
2. Separate the legs into drumsticks and thighs. Leave the skin on, since it will become crispy and will keep the meat moist when cooked;
3. season the pieces of poultry with salt and pepper. Dip them into beaten egg and then bread crumbs. Be sure they are well breaded. Set aside on a plate or a tray and proceed as described below.

Preparation 1 - Poaching the goose the day before: 2 hours

1. Remove the excess fat from the goose; in a saucepan, melt the fat; strain and reserve for later. 
2. Place the goose, stock and seasoning into a large (high) stock pot; bring to a boil; 
3. Skim the surface several times; let cook gently for approximately 2 hours.
4. Remove the goose; strain the broth; set aside. 

Preparing the sauce - 60 - 90 minutes

1. Cook the 2 peeled garlic cloves in the milk; liquefy in a blender. 
2. Reduce the broth from the cooking of the goose by half to obtain a stock. 
3. Make a light roux with 50 g butter and 35 g flour; pour in the stock and let thicken over low heat, whisking until smooth. 
4. Add the cream and the garlic purée; reduce by half. 
5. Whisk in 25 g butter; season with salt and pepper; add a squeeze of lemon juice and keep warm (preferably in a double boiler). 

Second cooking of the goose 

1. Cut up the goose, separating the legs into drumsticks and thighs, and cut each breast in half. Do not remove the skin. 
2. Pat the pieces dry with paper towel or a kitchen towel. 
3. In a bowl, lightly beat the two eggs; in another bowl place the fresh breadcrumbs. 
4. Dip the goose pieces into the egg, then into the bread crumbs; set aside on a baking sheet or large plate. 

Last minute cooking 

1. Heat the oil in two skillets over high heat - use one skillet for the legs and breasts and the other for the wings, since the cooking time is not the same. 
2. Add the goose pieces to the hot oil, always beginning skin side down. 
3. Brown the pieces on both sides. Once browned, place lids smaller than the skillets over the goose; carefully tip the pans and discard the initial frying oil.
4. Remove the lids, replace the oil with 1 tbsp. butter and 1 tbsp. goose fat and return the skillets to the heat. Heat until the butter foams slightly and baste the goose. 
5. Place the skillets into a 180° C (350° F) oven for 2-3 minutes. 

Presentation

1. Reheat the sauce. If a skin has formed, strain the sauce again, correct the seasoning with salt, pepper and lemon juice and place 2 spoonfuls of the sauce in the middle of each warmed plate. 
2. Place the wings on the sauce surrounded by the garnish: on one side the carrots with ginger, on the other, a vegetable of your choice: leeks, Brussels sprouts, sautéed sliced unpeeled potatoes.
3. Serve very hot, leaving the legs and breasts for the second course.