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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.