Goose

Goose

Goose

Long before the turkey became a European staple, goose was commonly cooked in countless kitchens and is still revered for its moist, dark meat during festive occasions in many European countries.

Bountifully flavourful, the goose is an admittedly heavy hitter in the poultry game. Wild or domestic, the fat content of goose is considerable and on par with duck. Even cooked without its skin, the fat still makes up for almost 50% of its calories. While perhaps best savoured on special occasions, goose keeps its popularity because of its taste which is rich to the point of verging on decadence.

Prep Tips

As with most fowl, there are many ways to cook your goose, but roasting and poaching will yield excellent results. Roasting is perhaps the best way to excise the goose of some of its fat. Prick the skin all over without penetrating the flesh and keep a careful eye on the oven to ensure the fat released does not ignite. (For this same reason, avoid switching the oven to broil.) Suggested cooking time is 15 minutes at 450 F, then 20 minutes per pound with the heat reduced to 350 F.