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Roast goose

Domestic geese are domesticated Grey geese (either Greylag geese or Swan geese) kept as poultry for their meat, eggs, and down feathers since ancient times.

A goose can be roasted as a whole bird, but its size tends to preclude this except for banquets and other festive meals (such as at Christmas). Goose Meat contains much more fat than turkeys or chickens - at least 500 ml (around one pint) of fat may be rendered from an average sized goose during cooking. One litre is not unusual for larger birds. The Cantonese barbecue features roast goose over a charcoal spit with a "tuned" crispy skin.

Most of the fat is concentrated in the skin, and the meat itself is very lean, rather like duck. It is easy to overcook the breast and undercook the leg if roasting whole. Separate treatment for breast and leg is therefore often necessary to achieve a consistently cooked bird.

Goose fat is often separated and stored for use on its own. It can be used as a substitute for butter, although the flavour can be slightly "gamey". Potatoes cooked in this fat are highly regarded by some. The fat keeps well in the refrigerator.

Goose can also be prepared as confit, and the fat used to preserve the meat.

Geese are also used in the production of foie gras.

Seasonal Information: Goose

This information is specifically for countries in the northern temperate zone of the Northern Hemisphere; particularly the United Kingdom, however it should be applicable for northern USA, northern Europe, Canada, Russia, etc.

Goose is at its best and in season during the following months: November & December.

See also

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