I want to roast a goose!
- NYchowcook Dec 21, 2006 02:36 AM
I had roast goose years ago at Xmas and it was fabulous, though as I recall (dimly) mostly dark meat.
Any suggestions on method and flavoring? Do you like goose??
Love goose! Be sure to roast on a rack and be prepared to bail out a lot of fat - these are very greasy birds. Really - a lot of fat, but save it, as it's great for frying, say, potatoes the next day. The meat is darker/richer than what you might be used to if you're a chicken/turkey person, but the flavor is big.
I don't really season mine with much aside from salt and pepper, as the goose has a richness I don't want to cover/detract from.
Sides are your friends here. Goose goes so well with fruity or vinegarey things. Maybe a dressing/stuffing with cranberries and walnuts. Maybe some sweet/sour cabbage.
Goose skin makes marvelous cracklings for a warm goose salad the next day. Render slowly and enjoy.
Wow, I wish I had planned on goose this year! If you make it, can you give a report on your success and side choices?
I made roast goose last year for our holiday feast. It was really good and I got all kinds of rendered fat for other uses.
There's a Cook's Illustrated how-to recipe I found on the web last year. Sort of a Peking duck treatment - boiling in water and then drying in fridge. There are other methods involving pricking the goose all over with a fork. There was lots of splattering and some smoke, but it was worth it.
The goose story was beyond hilarious! And not too far off from the truth (I still say: use a rack to roast), what with the fat issue. Still, I hope NYchowcook won't be deterred. The goose is a luscious bird on the table.
Oh, and I thought of another fruit for goose: cherries. Find yourself an Eastern European recipe (I have none at my disposal right now) or use your imagination. Think duck with sour cherry sauce (Romanian, I think). Use dried cherries in the stuffing.
Gads, I have to quit thinking about this post or I will be insane with goose-craving!
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