There are numerous species and various sizes of geese. Certain small varieties are bred for their tender and flavourful flesh; they are generally killed when they weigh between 3 - 5kg. Other larger varieties are bred for their fattened livers; they grow to be between 10 - 12kg (their livers generally weigh 6 - 9 kg).

History

The goose is a web-footed bird with a long neck and a large beak. Wild geese travel in flocks, which have been a favourite target of hunters since ancient times. The goose was probably first domesticated during the Neolithic period, when small wild geese were captured and fattened. The Egyptians were the first to force feed domestic geese and ducks to produce the fattened livers required to make foie gras.

Geese form couples and remain with the same partner throughout their lives; if one partner dies, the surviving member waits for a long period of time before mating again. In Europe and central Asia, geese are traditionally killed on the day of the winter solstice. During the Middle Ages, goose was the second most popular meat after pork. Turkey only recently replaced goose as the meat most commonly served at the New Year and on other festive occasions. Roast goose, stuffed or unstuffed, is still a traditional dish in Germany, England, central Europe, and Scandinavia.

Nutritional Value

The nutritional value of goose is similar to that of duck, although it is even fattier.

Buying

Buy a goose with pink or light red flesh, a plump breast, and light, smooth feet. The older the goose, the redder its feet, the harder its beak and the firmer and drier its flesh. Allow 400g of goose meat per person.

Cooking

To make goose less fatty, pierce the skin in several places and roast the bird on a grill, turning it halfway through the cooking process. Skim the fat from the drippings. When roasting a goose at 160°C, allow approximately 15 minutes per 500g.

Goose can be cooked like other poultry. The flesh of wild geese is relatively firm and is most flavourful when braised or when used to make pate. Recipes for turkey and duck are particularly appropriate for goose.

Using

In Europe, goose stuffed with chestnuts and served with apples or sauerkraut is a classic dish. The flesh of old or very large geese is used to make conserves, pate, or potted meat, or is braised or cooked in stews. Stuffings and fruit preparations go especially well with goose because it is quite fatty. Goose fat, which is off-white and pasty at room temperature, can be used like butter. Gourmet cooks often use it to brown potatoes.