A roasted goose

Interesting alternative to turkey. I'll take a gander at the recipe.

My Aunt Martha was an Anglophile and would make a roasted goose and plum pudding for Christmas day.

It always tastes more like beef or perhaps pork than poultry. That said, I like it.

Far richer than chicken and much denser than duck, this is one that should be cooked lower than 350. My raised-by-depression era-children brain believes that richer fowl like Duck and Goose need 325. They both cost enough to babysit. If you don’t have time, pay my stoned neighbor Denise!

Let’s all remember; goose eggs are great for incorporating into meals, but suck ass on their own. You can boil, fry, or poach a goose egg - it’s too high in fat. It tastes like work.

Used to raise 100 each year...nothing luke a goose at Christmas. Keep the sweetbreads for flavoring sauce.

Haitians are roasting the geese they stole out of the pond for Thanksgiving!

The wings on that bird are very unaesthetic. Why? I've never had it, but heard it's incredibly fatty. I don't really like chicken dark meat, so I probably wouldn't like it, but I'd try it.

That looks like Kaye Thompson in “Funny Face”! 😱

R4 You are a treasure. Thank you for the information. I'm from Virginia and geese and duck is a holiday thing at my brother's house too on Christmas day. He told me tonight at Thanksgiving that he hadn't doesn't anticipate getting many ducks this year. Marinading the hell out of rich game is key for me.

Her goose is cooked!

I'd rather have a Gosling.

Certain waterfowl species in the Anatidae family, including geese, can live up to 24 years. Geese play with each other, have empathy, mate for life, experience grief... They don't belong on your Christmas table. Goose Lives Matter!

They also make for a succulent treat at your holiday table!

Is roasting a goose for Christmas still traditional in England?

R14 It's not as commonplace as it once was but it's not unknown. Generally speaking, Christmas dinner is about a big meat centrepiece and all the accompaniments. That meat can be turkey, goose, beef, duck etc. But it varies from family to family. Turkey is probably the most popular but I know a lot of people who won't even consider it. It's never really taken off in the UK apart from Christmas. You'll never see it on menus apart from at Christmas and no-one ever says "I had turkey for my Sunday dinner".

They’re fat bombs, yes?

[quote] You can boil, fry, or poach a goose egg - it’s too high in fat. It tastes like work.

Huh?

R16 Not if cooked properly. As the fat renders you use it to roast your potatoes. It's fattier than, say, chicken or turkey, but it's about 10x more flavourful.

[quote] The wings on that bird are very unaesthetic. Why?

They photoshopped Nancy Reagan's legs into the pic.

If you want goose, I think you have to go to a specialty poultry shop and order early. A British friend of mine in Los Angeles tried to find goose a couple years ago with no luck. At that time, I found out for him that he may have been able to get one from the poultry shop inside the original Farmer's Market (in the Fairfax district) , but they need an advance order.

[Quote] They photoshopped Nancy Reagan's legs into the pic.

That’s why the photo gave so many Hollywood movie studio executives a huge erection

Are you sure those aren't Meghan Markle's legs?

They render so much fat, I wonder if you don't stay on top of removing it from the roasting pan it will all light on fire in your oven, no?

R23 No. They're birds. They're not made of petrol.

Goose, apart from foie gras, isn't suitable for dinner guests, although it's fine for family meals.

Unless you're the kind of people who behave otherwise, of course.

R25 what are you talking about? No-one's talking about foie gras.

Why would you not serve goose to "dinner guests"? If it's good enough for your family, it's good enough for the people you've invited into your home. If you've gone to the trouble of sourcing and properly cooking a goose, it's an incredible meal. In Europe, we will often serve meals at dinner "en famille" with friends or guests as that's considered more intimate and a sign of respect.

We'll often have four or more courses, but no-one's treating it like a haute cuisine dining experience. Dinners are there to be enjoyed and have conversation and a laugh.

UK here. I’ve never made goose, but Delia Smith is always reliable when you need a recipe with thorough instructions. If you follow it to the letter, it always works. I’ve made her Christmas turkey recipe for years.

Seeing "Roast Stuffed Goose with Prunes in Armagnac" @ the R27 link reminds me of DL's last purveyor of prunes.

R23 Gordon Ramsay says when cooking the goose you're going to end up with a litre of rendered fat and you have to keep removing it from the pan while cooking. And as mentioned above, he says save it to use it when cooking the potatoes and vegetables.

What r4? With rich eggs like goose or duck you want a simple egg preparation that shows off the richness of the yolk.

What's the point of hiding a duck or goose egg deep I to a recipe so you can't even tell that you used it.

Goose -- OK. But NO SWANS!

I wouldn't mind some boneless duck breast with crispy skin in a soft white bun, scallions and plum/hoisin sauce.

Your goose is cooked!