Goose

Name: Goose — a large, fatty, dark-meated bird, with a rich flavour, traditionally roasted for Christmas in Britain and Germany, and for Michaelmas in Britain. A goose yields a lot of fat, which is prized for roasting potatoes and in confit.

Description

Goose has been eaten since ancient times, and was the traditional festive bird in Europe, before turkey took over in the 19th century. It is the centrepiece of German Martinsgans (St Martin's goose) and the Christmas feast, in Britain, Germany, Poland and Scandinavia, as well as Cantonese roast goose in Hong Kong and southern China.

A goose has a lot of bone and fat compared with meat, so an average 4 to 5 kg bird feeds just 6 to 8 people. It has dark, rich meat, which is more like beef than chicken, and plenty of fat, which should be poured off during cooking. Goose fat is highly prized for roast potatoes.

Main nutrition value

Goose is a good source of protein, iron, selenium and B vitamins, with rich, dark meat, but it is a very fatty bird, particularly under the skin.

How best to be consumed

Goose is roasted slowly, with the fat drained off.

1. Prick the skin all over, rub with salt, and roast on a rack at 180°C for about 15 to 20 minutes per 500 g, until the juices run clear and the thigh reaches at least 74°C.
2. Pour off the fat several times during cooking, and save it for roasting potatoes.
3. Let cooked meat rest for 3 to 5 minutes before slicing, so it stays juicy. Rest a goose for 20 to 30 minutes, covered.
4. Serve with red cabbage, apple sauce, stuffing and roast potatoes.
5. Make stock from the carcass, for soups.

Overconsumption could cause…

Goose is a rich bird, best as a festive treat.

1. High saturated fat and calories from the thick layer of goose skin and fat, which can be removed or drained off.
2. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.
3. Food poisoning from Salmonella and Campylobacter, which are common on raw poultry, so cook it to 74°C, avoid washing raw poultry (which spreads bacteria), and keep it away from ready-to-eat food.
4. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.
5. Burn risks from handling a large amount of hot fat when roasting.

GroupsTurkey and DuckPoultry and game birdsHigh saturated fatLow sodiumFresh

Related foodsWhole DuckQuailTurkey Mince / Ground TurkeyWhole TurkeyTurkey BreastDuck Breast

Wikipedia — Goose, used for origin, naming and history: https://en.wikipedia.org/wiki/Goose