Wine & Food

Snooth User: napagirl68

Goose? Have you done it?

Posted by napagirl68, Dec 6, 2013.

Hi everyone!

Just a question here.. has anyone eaten goose, cooked at home, for a dinner?   I surely haven't.  But I want to know if  am missing something.  What does it taste like?  Tips for cooking?  Thinking of including one along side my beef roast at Christmas.


Reply by JonDerry, Dec 6, 2013.

No goose here, just maybe some goose liver pate?

Like the out of the box thinking...brings to mind I haven't had game hen in a while, was raised on the stuff.

Reply by GregT, Dec 6, 2013.

Made it lots of times. It's one of the most popular meats in Hungary so I've had it lots of times over there too. There's a goose festival late in November every year.

It's very fatty, like duck, so you'll have lots of goose fat when you're done. But you need to check it often while cooking so it doesn't end up swimming in its own fat - you'll have to empty the pan a few times.

Cook it like you'd cook a duck - it's just a lot larger. Get like a pound or so per person because it's going to lose so much weight when it cooks from rendering the fat. You might want to prick it all over to allow more fat to escape - you'll be surprised at how much there is. I generally cook all  birds breast side down - don't know why people cook them on their backs so all the juice runs out of the breast, making it dry and inedible. They want to look like that Norman Rockwell picture but who cares? You can flip it on its back for the last half hour or so but you don't want to drain all the juice into the back through the cooking, since you're going to get rid of the back anyway.

Depending on what kind of goose, it can be kind of tough. It has a lot of dark meat and geese are strong, so the meat can be kind of tough. The fat makes it hard to cook it on a bed of vegetables, although some people do that, but they get very greasy and gross. Better to roast those separately if you want some roasted vegetables. Like most poultry, it goes really well with any kind of fruit concoction - plums, cherries, peaches, apples, nuts, and it responds well to many herbs - thyme and rosemary in particular.  You can stuff it or make a kind of stuffing/dressing - involving apples and nuts is a nice idea, and maybe some sausage.

Or just cook it alone and do some braised red cabbage, maybe with a bit of vinegar and brown sugar, and mashed potatoes with a good gravy from the drippings.

Having both goose and beef is a big dinner.

Reply by Tbandcwfjourney, Dec 6, 2013.

Haven't done it personally, but my mom did all the time.  I have the Austrian equivalent of the Fanny Farmer cookbook and with my best ability, we left when I was six so not much reading done, and remembering how mom did it.   Rub with mix of salt marjoram and ginger, stuff with Apple.  Put breast side down and some hot water in a roasting pan and roast in medium, guessing  325 oven for about 3 - 4 hours.  After about an hour uncover, flip, skim fat, add water if needed and baste until "done".  Gotta love these recipes because it's like reading your grandmothers where she says "some" salt and "until done" hehehe.  Anyway I remember the skin being beautifully golden brown and delicious.  Like duck it is a darker meat and there is more of a greasy feel to it.  Mom doesn't like to make it any more because it makes a mess out of her oven.  You will be skimming lot's of fat.  Adding the water is really important too to help render that fat and get that crispy skin at the end.  They specify getting a young goose.  

Reply by napagirl68, Dec 6, 2013.

Well, thanks guys!! Great info!

Hmmm... not sure if I will venture into goose this year...  not liking the "greasy" or messy attributes.  And I don't think my guests will either.

I got curious because one of my emails from Le Creuset had a "goose tutorial"....  Maybe I'll try one after the holidays.

Reply by Tbandcwfjourney, Dec 6, 2013.

On the bright side Michael's method doesn't sound nearly as messy as just roasting it.  I have his Charcuterie book and the recipes are very successful.  Sounds like he's rendering the fat (greasy=fat=flavor), on the stove top.  And the added bonus is you do it a day ahead :)

Reply by duncan 906, Dec 6, 2013.

I had goose one Christmas at my sister's house.I do not know exactly how she cooked it but it was delicious.I brought a copuple of bottles of red burgundy to drink with it and that worked well

Reply by napagirl68, Dec 8, 2013.

well.. after talking to some pretty amazing wine/food peeps today, they are pushing me to do the goose!   I am not quite on board yet, but thinking about it.  Thank you for your suggestions just in case.  I am just happy it is pinot friendly at least!

Reply by duncan 906, Dec 8, 2013.

It certainly is pinot-friendly.Serve a nice red Burgundy with it

Reply by GregT, Dec 8, 2013.

It's friendly to a lot of wine, including sweet wines. It's not a light poultry so can handle some pretty decent reds - I've had it with Blaufrankisch, Cab Franc, Cab Sauvignon, Zweigelt, St. Laurent, Merlot, Pinot Noir, Syrah, Amarone, Zinfandel, and various whites and sweets. For me, one of the great pairings is a Zin - just seems to work really well.

But he's right about putting a little water in your pan. If you don't the drippings will start burning initially until you get some quantity of grease in the pan, and your entire house will be filled with smoke. First time I did it myself was in an apartment that was on 2 floors and the second floor was filled with smoke for days.You won't believe how much fat will come out so don't just use a low-sided cookie sheet - use something pretty substantial. And since a goose is heavy, don't use a cheap foil roasting pan either! Nothing like dropping a pan full of boiling grease.

Anyhow, if you have a little water in the pan, the fat will drip into that and it won't smoke so much. You'll have to empty the pan several times during the cooking.

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