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Want to cook a goose, need advice/ recipes/hints

well, sometimes the title says it all. I've never roasted a goose, in fact I've never roasted a duck successfully, either, they were all greasy and dry, Saha are the chances?. When I say I want to master this, I mean I want to do it well, at least once. Advice, caveats, rules of thumb, I'd really like to hear how to cook a great goose.

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  1. I wish I knew the secrets, but my buddy makes an awesome goose stew in a crock pot all of the time. Maybe slow and steady is the key with a bunch of cans of mushroom soup? Try some goose stew web searches.

    1. Biggest tip is not to cook with the stuffing in, always cook the stuffing separately. Will cook quicker and a lot more evenly. Also very important to rest it as long as possible. Although I haven't tried it myself, the Mrs Beeton recipe is supposed to be good, keeping in mind to keep the stuffing away from the bird!

      1. If I were you, I'd go with duck.

        I made a goose once last year (prepare yourself for disgusting lipo work on all that lumpy, yellow, gooey fat, but it's worth getting it all to save for later) with a fussy recipe that had my man checking it constantly, and basting, etc etc.... only for it to come out like shoe leather. *So* not worth the effort.

        Any roast duck I've made has, for some reason, come out fine -- and duck fat is just as delish for cooking.

        Sorry if this was totally OT, but I think I may never cook a goose again '-)

        2 Replies
        1. re: linguafood

          that's a shame - I have only had goose a couple of times but it has been just glorious, and beats turkey hands down. And I think duck just isn't special enough like goose?

          1. re: pj26

            Yes, I myself have had good goose -- although mostly legs. It's a traditional holiday meat in Germany. Obviously, somewhere along the lines we screwed up. Or the goose was old.

            We bought it at our local farmer's market for a whopping $33, which surely added to the disappointment.

            I just think in general duck is more flavorful and easier to make. YMMV.

        2. ummm... Well, this won't help much, but my friend cooked it slow and low for like 4 hours, tipping out the fat all the time. came out lovely, like lamb almost.

          1. The last time I made goose, I cooked the breast sous-vide, did confit with the legs, and made the skin into crackling. Not exactly an intact roast, but everything came out as it should.

            For a whole goose, high heat methods don't work too well because everything gets tough, not all the fat renders out before the skin "seals" itself with caramelization, and there's also the risk of setting the inside of your oven on fire with all that fat and exposed elements. Low/medium heat, with the goose elevated over water works okay - if you have a rotisserie optoin for you oven, you can try it out.

            No stuffing within the body cavity, though you could put aromatics in there without too much harm.

            1 Reply
            1. re: wattacetti

              i nearly burned down my loft a few thanksgivings ago when my oven became an inferno from roasting goose. even though i'd been draining the fat, the whole thing was a disaster and my entire condo was full of billowing smoke.

              you may want to consider spatchcocking it, which i will if another ever crosses my culinary path.

            2. I'm planning to get my first-ever goose this Christmas, too -- in fact, I'm picking it up from the farmer tomorrow -- and I've been all around trying to look up the best way to cook it. I think our plan is to roast it, although we're not sure (Last time we got a whole duck, we made a seven-course dinner for two out of it, heh.)

              What I think I've settled on is the Julia Child method (and Jacques Pepin has a similar one) for steam-roasting. Involved, for sure, but I don't mind a lot of work, and I'll have the time.

              1. First: it's not going to give you a ton of meat. The frame is large, the proportion of meat is small. So, you're not going to get generous servings of meat from this. So thing of the meat as a condiment, and plan great "sides" - this, btw, is the NORMAL way to eat meat in many cultures.....

                Second, meat itself is fairly lean and beefy - the fat is in external layers (keeps the bird warm and buoyant in winter waters....).

                Third, the most important thing about the goose is the gloriously crispy skin and the copious amounts of rendered fat. If you are skin-phobic, don't waste your time on goose. Do not throw away that fat: it is culinary gold, worth the effort of roasting one goose per year. (To purify it, separate it out, then strain it through a chinois or cheesecloth, then put it in a container, mix in a couple of ounces of water, cover and shake vigorously, and refrigerate overnight - the impurities will be captured along the meniscus at the water/fat line, so you just remove the solid fat, cut off that bottom layer, and remelt into your final storage container - it will keep for a year or two or more in the freezer if purified this way and stored well.)

                1. Everything I've heard has said that Gordon Ramsay's recipe is the best.
                  Here is a video of him roasting a goose.


                  I've never done it before, but I'm thinking about doing it this year.

                  1. I've been roasting geese every year for Christmas since the late 1970's - always perfect every time. My hands-down favorite recipe for making it is via Julia Child's "Steam-Roasted Goose with Port Wine Gravy" from her book "The Way to Cook", which is still in print in both soft & hard-cover editions. I consider it one of my cooking bibles.

                    You end up with crisp golden skin & juice, grease-free meat - not to mention the bonus of rendered goose fat that is absolutely FABULOUS for sauteeing potatoes & other root vegetables.