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Dec 24, 2006 04:19 AM

Fresh Geese @ Molly Stone's SF

Noticed a couple free-range, fresh geese in the case at Mollie Stone's in San Francisco tonight. $4.99/lb, about 8 pounds each.

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  1. Interesting. My mother used to cook a goose at Christmas time when I was younger and my best memories of it were eating the crispy skin and capturing the goose fat to later be used for frying potatoes. I don't recall much else about it.

    I walked by Suppenkuche the other day and noticed three (3) roasted geese in the window - curious to know how they were planning to serve the goose.

    3 Replies
    1. re: poulet_roti

      In this thread from a couple weeks ago, there seemed to be interest in Christmas goose, so I thought it worth mentioning.

      I've bought fresh goose in Chinatown, but haven't seen any lately in the butcher shop cases. I used it to make confit and used the goose fat many times over. One of my friends recounted making a roast goose, said he injected it with Pinot Noir.

      1. re: Melanie Wong

        Bi-rite had a goose in their meat case when Sebby & I were there today. I've never had goose, and am intrigued by it, but unfortunately we're in the middle of a kitchen remodel, so now's not the time to learn.....

        1. re: adampaul

          Cal-Mart had fresh geese too...maybe we'll hear some roast goose reports this year.

    2. Tonight we had a 12 pound goose from Magnani (4.99/lb) that was truly delicious; the meat was silky and moist. We smoked it, along with 2 fresh ducks also from Magnani, and a 14 lb Willie bird. The goose was the winner of the night, hands down.

      2 Replies
      1. re: Alexandra Eisler

        Any special prep on the goose? Also, do you know the source of the goose, bigger than the 9 to 10 pounders I've purchased before.

        P.S. I'll be back on Friday, save me some!

        1. re: Melanie Wong

          We have SO MUCH MEAT leftover it's crazy; there is a goodie bag with your name on it!

          Tim at Magnani told me where the ducks and goose came from, but I can't remember (I'll call and post when they open). I brined all the birds with the same solution: salt, sugar, bay, thyme, rosemary, peppercorns, and a few allspice berries.

          We triaged this morning over breakfast, and next year, the birds will go untrussed. The goose and duck legs and thighs were perfect, but the breasts were *slightly* dry.

      2. My brother-in-law roasted an 11 pound goose for Christmas eve dinner. He had ordered it from D'Artagnan in NYC. We loved it. He served it with german dumplings, apple & cabbage saute, green beans and baked apples. It was fabulous! Oh, and his best smoked salmon & champagne to start... tiramisu to finish. All the teenagers appreciated the meal;except for the vegetarian teen we loved the goose.

        I would like to roast a goose sometime. I will phone around, but is there a meat/poultry market near Palo Alto where I can count on good quality? My research says California and South Dakota are the top goose-for-market producing states. Surely we have good resources here.