HOME > Chowhound > Home Cooking >

Discussion

My local poultry farm just started carrying 10-14 lb goose, rendered goose fat and fatty goose liver, need advice

Never went out of my way looking for any of these items before, but this sounds like something different for Thanksgiving or Christmas this year. The farm is only minutes away and I love to support them, especially their lastest ventures into the exotics. Last year I did a premade Turducken that I got at the supermarket and it was sort of a bust; luckily I served it as an experiment after a full Italian holiday meal so nobody starved and the cats were happy.

Should I attempt doing the roast, I know it's a lot more difficult than turkey and I've never made a whole duck to my satisfaction. There will only be four of us dining so the size is not an issue. Or maybe just do an appetizer with the goose liver? What would you do, those of you that know goose?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Be prepared for a lot of rendered fat when you cook that goose. My Mom made a goose once and only once in her lifetime, after it is cooked not that much meat is left.

    2 Replies
    1. re: Ruthie789

      So it will be good with my husband's traditional 20 course Italian holiday meal (exaggerating, but only slightly!)

      1. re: Ruthie789

        I just read a lengthy discussion of goose-roasting in a cookbook I picked up at a yard sale. The goose-roaster didn't think much of the process and said that so much fat cooked out of a ten-pound goose that she needed a 3-pound Crisco can to put it in and there was barely enough meat left to serve four people. A different author, James Beard, says that the best way to cook a goose is on a rotisserie spit.

      2. I'm in the same boat - a local farmer is doing geese this year, in time for Christmas - and I've never cooked one before. I found this info: http://www.npr.org/templates/story/st..., which looks promising.

        Good luck!

        1 Reply
        1. re: CBabb

          Great recipes, and I like the Charles Dickens twist!

        2. i think duck is extremely easy using the '5 hour amazing duck' recipe from. . . saveur i think. i've never made a goose because i'm poor, but i couldn't imagine it being much different. treat it like a pork shoulder, not a chicken. its just a feathery pork shoulder. . . that quacks.

          one duck (5ish pounds) feeds two, I would have to think a 10-14lb goose would feed 4.

          frankly, the challenge will be cooking everything else with the oven filled with a goose for 5 hrs.

          some folk are weird about liver and especially fatty ones, so i would ask yourself how your guest would go for it.

          5 Replies
          1. re: j8715

            Others may know with more certainty, but I imagine the yield on duck is higher than that on goose. I just recall it being more bony and fatty than duck.

            1. re: j8715

              My husband found a frozen goose at Kroger without a tag. When he got to the checkout, they charged him $11 total for it! I think it's about 12 pounds. So, I am studying goose prep and waiting for Christmas, going the Olde English route. I've only made one goose in my life, thirty years ago. I remember it yielded a LOT of fat, and, unlike back then, I now know what a valuable substance this is! Several of the recipes I've come across say to prick the skin all over (without cutting into the meat), and boiling it before roasting it. I definitely want the skin to be crispy, so I'm actually considering applying a Peking Duck method to it. Any ideas?

              1. re: jilkat25

                LUCKY YOU

                Peking Duck method fine,DO YOU HAVE A KETTLE 20%+ LARGER THAN THE BIRD
                They are long

                1. re: lcool

                  I know, right!? I have several long roasting pans but nothing heavy-duty like Le Creuset. I think I would have to keep the skin intact and not pierce it to do it Peking Duck style. Don't you have to separate the skin from the meat and inflate it or something do get it to crisp up? I did read a really good tip online, to stuff the neck cavity full of dense bread so the neck skin doesn't collapse. That might even be a good idea with turkey, too. I never thought of doing that before. I've probably cooked 100 turkeys in my life and have stuffed, like, one, so I wasn't thinking about bread, generally. That's not counting filling the main cavity with onions, celery, apples, etc. I always bake cornbread "dressing" in a different baking dish, which I think is a Texas/Southern thing. I don't know. I have until Christmas to decide what to do the goose. I'll probably do a small prime rib roast, too, though, so hubby doesn't gripe if the goose doesn't have any meat on it after it's cooked. I'm only feeding 4 or 6 for Christmas, hopefully...

                  1. re: jilkat25

                    Ok ,nix the "Peking"

                    Just find a long enough pan,3" deep.If you resort to foil get a sheet pan under it.
                    Use potatoes as your "roasting rack".
                    I do my geese on a spit,dripping into a pan of potatoes and like above.

            2. What farm? Miloski's? Makinajian?

              Never done goose, and as far as duck, I can get consistent results with duck breast, but whole duck? Sometimes the skin never crisps, sometimes the meat is tough, sometimes there is so much grease I worry about a flash fire.

              I would definitely get some goose fat for frying potatoes, etc...

              1 Reply
              1. re: sbp

                Milowski, I got alligator from them last time; they are now carrying EVERYTHING weird and I'm loving it. The fatty liver is calling me, just have to figure how to treat it properly.

              2. Definitely goose fat for frying and adding to all sorts of things -- even the humblest oven-roasted vegetables become sublime when you add a big spoonful of goose fat. (and goose fat is very high in oleic acids....so as guilt-free as any big spoonful of fat can be!)

                You could confit legs and use them in cassoulet (or just eat them as confit. Yum)

                and fattened livers? JACKPOT! My favorite recipes:

                http://www.artisanfoiegras.com/recipe...
                'http://www.aftouch-cuisine.com/recipe...

                Not difficult **at all** -- although a little futzy -- but absolutely delicious with a little fig jam and a lovely sweet white wine.

                4 Replies
                1. re: sunshine842

                  Well, I have several fig jams I made this summer and I'd sure like to use them up over the holidays. Thanks for the recipes, I love chicken liver so this will be a big step up for me.

                  1. re: coll

                    Foie gras is **nothing** like chicken livers...in a good way (and I love chicken livers).

                  2. re: sunshine842

                    Could you use goose fat in place of, or in addition to, beef roast pan drippings to make Yorkshire Puddings (in a popover pan)? I'm probably making a small prime rib alongside my goose in case I mess it up! I also have a couple of containers of duck fat in my freezer.

                    1. re: jilkat25

                      OOOH yeah, Jikat - duck or goose fat would make delicious Yorskire puddings - tho you do want at least some beef drippings for that flavor too.

                      Sauteeing potatoes in duck fat is just sublime too!