Thinking about doing a Christmas Goose

[HuskyFreeNorthwest]

I saw one at Fred Meyer tonight, has anyone ever done this before? How is goose? What is a good way to prepare it?

[TripletDaddy]

I have had duck plenty of times, never goose.

Duck is delish, so if it is similar....YUM.

And a very cool idea. Very Dickens.

[SteelBlue]

This reminds me of my mission. I was in Holland and there were canals everywhere often filled with ducks and geese. A couple of Elders were rumored to have walked up to and snagged a goose out of the canal near their apartment around Christmas time for a nice Christmas meal.

[Mormon Red Death]

I saw one at Fred Meyer tonight, has anyone ever done this before? How is goose? What is a good way to prepare it?

Christmas is coming the goose is getting fat
come put penny in the old man's hat
If you havent got a penny then a haypenny will do
If you havent got a haypenny then God bless you!

[kccougar]

Last year I cooked a great Beef Wellington on Christmas Eve. I wanted to do it again this year, but my MIL is insisting we come to their house.

[landpoke]

I've never cooked goose, but I've eaten goose. It's good, meatier than chicken, turkey etal. Not as greasy as duck, but similar as it's mostly dark meat.

[OhioBlue]

Have you ever cooked duck? Pretty similar, as both are birds whose meat is covered by a fatty later, and lots of it. That will account for a lot of the weight and once it's rendered off the meat you're left with will be far less in terms of weight--so make sure you get one big enough.

I honestly would recommend sectioning it and cooking the white meat and dark meat separately, since they are done at such a different temperature. Speaking of which, you won't want to cook it past about a medium or so--still a pink hue. If you go much past that, it dries out fast, turns gray, and well that's just no fun.

I did a red wine/aromatic herbs/vegetable type braise for the thighs/legs that turned out unreal. The breast meat you'll want to pierce the skin somehow so the rendered fat has some way out--otherwise you'll end up with a huge fat layer. The way I've done it--pretty standard technique--is just criss-cross cuts across the skin/fat with a sharp knife, making sure not to cut too deep. That you can roast or pan cook, or whatever. I honestly liked the braised dark meat better, but that might just be me. I'd imagine there are plenty of recipes online to peruse.

Oh one more thing that goes for both duck and goose--save the fat. Put it in a jar or something. They say 'fat is flavor' and besides pork, that may not be truer than for duck/goose.

[Donuthole]

Count me among the disappointed that nobody has made a sexual joke in this thread. I guess i'll start the bidding.

[creekster]

Count me among the disappointed that nobody has made a sexual joke in this thread. I guess i'll start the bidding.

Wait, do you mean this has been about actual geese the entire time?

[Donuthole]

Wait, do you mean this has been about actual geese the entire time?

In light of SteelBlue's post, I sure hope so:

A couple of Elders were rumored to have walked up to and snagged a goose out of the canal near their apartment around Christmas time for a nice Christmas meal.

[RobinFinderson]

In light of SteelBlue's post, I sure hope so:

LOL!