Comments on: How to Cook Your Goose!

By: Julie

Julie — Sun, 30 Dec 2012 20:56:30 +0000

My first attempt at roasted goose was 23 years ago as a newly married girl for a “traditional” Christmas dinner. I used a foil roasting pan, which tore slightly on the bottom, spilling all that luscious goose fat to the bottom of my oven. Yes, I did have an oven fire!! After saving the goose and getting the fire out and cleaned up- dinner turned out pretty memorable- and one to laugh at for years to come.

By: zalopho

zalopho — Sun, 23 Dec 2012 06:45:52 +0000

might want to correct the typo “Eric first poaches the duck…” So that references goose rather than duck.

By: Lazy Saturday Links – 12/22/12 « The Olive Tree

Lazy Saturday Links – 12/22/12 « The Olive Tree — Sat, 22 Dec 2012 18:28:19 +0000

[...] Cook: A Christmas goose! I’ve never done it, but I feel we should definitely bring back the goose as a holiday meal option. We just had turkey at Thanksgiving, let’s try something different! Here are some tips on goose roasting. [...]

By: Goober

Goober — Sat, 22 Dec 2012 17:10:08 +0000

Last year, on the day after Thanksgiving, the geese at our Wal-Mart were marked down to $1 per pound. I snagged one for $10 and cooked it on the Weber kettle rotisserie. Decent experiment, but I prefer duck.

By: karen downie makley

karen downie makley — Sat, 22 Dec 2012 03:57:56 +0000

Wow! Impressive!

By: Karin

Karin — Fri, 21 Dec 2012 23:20:01 +0000

I’m a lucky girl. Just received A Return to Cooking – hardcover for Christmas. What a beautiful book and all the above reference points in one place.

By: Charlotte

Charlotte — Fri, 21 Dec 2012 21:06:49 +0000

I’ve done James Beard’s goose stuffed with prunes a couple of times — starting way back in my 20s — it’s always a hit and for such a small bird, feeds a crowd. And there’s *nothing* better than potatoes roasted in goose fat — last time I did “the goose” was about 5 years ago, and although the goose was picked clean pretty quickly — people dove into the roasting pan with forks to get at the potatoes. A ho ho ho good time was had by all …

By: Allen

Allen — Fri, 21 Dec 2012 18:36:13 +0000

A meal worthy of bringing out aged eggnog, or fancy Armagnac, if you have such friends. I do not. Mine break out a fine bottle of Seagrams 7.
What a great use of fat, schmaltz roasted potatoes and that soup. Economical + flavorful meals = good culinary math.

By: Andrew

Andrew — Fri, 21 Dec 2012 16:03:51 +0000

I got a 12 lb locally raised pastured goose a couple of weeks ago, but took a different approach. I decided the best thing to do was carve it up right away. I took the skin and fat and rendered all the fat out of them slowly on the stove top. Took the bones and carcass and made a delicious stock out of them. The legs and thighs got cured for 24 hours and then put in the sous vide at 176 for 10 hours with a couple tablespoons of the rendered fat for a magnificent goose confit that we enjoyed on a salad and then as part of a cassoulet (which also involved generous use of the goose fat). Pan roasted one of the breasts for dinner (yielding plenty of leftovers for lunch salads), using some of the goose stock to make a sauce with freshly squeezed orange juice. The other breast got buried in salt for a day and hung to dry for a week and a half for a magnificent goose prosciutto, which we sliced over pizza last night and over eggs this morning. Instead of the whole roasted goose, this was an interesting and enjoyable way to enjoy the whole bird by taking advantage of optimal ways to prepare each component, and also stretched it into many more meals.

By: Ken

Ken — Fri, 21 Dec 2012 15:51:39 +0000

I cooked my first goose ever last Christmas and you couldn’t be more right about the riches that abound; having goose fat for roasting potatoes is, in itself alone, a great reason for cooking your goose!