Goose

Goose

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From
Encyclopedia of Food and Cookery

A festive bird, which is traditionally eaten at Christmas, Michaelmas (29 September) or Martinmas (11 November).

A young roast goose makes succulent eating, although if there is any doubt about tenderness it is better to braise the bird in the same manner as duck. The meat is rich and goose releases quite a lot of fat during cooking, so roast goose is usually stuffed with a sharp sage-and-onion or fruit stuffing. Many cooks prefer to bake the stuffing separately with some of the fat that runs from the goose, and to place an apple and some aromatic vegetables or herbs inside the bird – these flavourings are not served with it.

A pliable breastbone is the sign of a young goose, and a good bird should have a plump breast and a creamy colour. As the bird has a large, bony frame, allow 500–700 g uncooked weight per serving. A 3.5 kg goose will serve 6; a 4.5 kg one will serve 8.

Ingredients

Quantity Ingredient
see method for ingredients

Method

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