Buying, storing, cooking Goose

Nutritional values per 100 g

Calories: 371; water: 49.66 g; carbohydrates: 0 g; fat: 33.62 g; protein: 15.86 g; cholesterol: 80 mg.

Rich in calcium, iron, magnesium, phosphorus, potassium, sodium, vitamins A (retinol), B and C.

Goose is one of the fattiest types of poultry. However its fat is particularly high in mono- and polyunsaturated fatty acids that have healthful and protective qualities. Furthermore, unlike other poultry, goose is not something that is eaten very often… so enjoy it without any qualms!

Goose is available throughout the year, plucked and cleaned.

Choose a young goose. Its meat is more tender. You'll recognize it by its color: pink flesh and pale yellow fat.

If you prefer organic products, you can now buy organic goose, fed with certified organic grain. Pros and cons: The birds are very flavorful and meaty, but a bit less fatty so you'll have to baste the goose more often. The meat is very delicate and shrinks less during cooking.

Remove the goose from its wrapping, wipe it with a damp cloth and empty and rinse the cavity if necessary. Place on a plate, cover with plastic wrap and store for two to three days in the coldest part of the refrigerator.

To facilitate carving at serving time, remove the wishbone (equivalent to the collarbone) found in the neck end.

Once stuffed, truss the goose so that it cooks evenly. To do so, thread 60 cm (2’) of string in a trussing needle. Pass the string through one wing, the shoulders and the skin of the neck, then through the other wing, with the breast side down. Turn the goose over, and pass the string though one leg, the body and the other leg.

Pull on the string and tie the ends over the wing, tightening well. The goose should be on its side during this operation. The string should be sufficiently taut so that the goose is trussed into a compact package.

Prick the goose on all sides with the point of a knife, or better yet, a trussing needle; the holes should be spaced 2 to 3 cm (1") apart to allow the fat to run out.

Though much more common and highly esteemed several generations ago, goose nonetheless still entices with its delicious gamy flavor. Its distinctive red meat requires gentleness in preparation, particularly the breast which doesn’t take well to rough handling. Goose can be prepared roasted, braised, in broth…

Cooking a whole goose

 
1. Season the goose inside and out with salt, pepper and cardamom (optional). Stuff the bird (see suggestions below) or simply place a peeled quartered apple and onion into the cavity.
2. Place the goose into an oiled roasting pan. Prick the skin all over to allow the fat to run out during cooking.
3. The cooking time and temperature will vary according to the goose’s weight. The larger it is, the longer the cooking time (at a low temperature). For a 4 kg (9 lb.) goose, roast for 30 minutes at 225° C (450° F), then reduce the temperature to 180° C (350° F) for 1 hour. Check for doneness. The goose is cooked when the thigh is pierced and the juices run clear with no sign of blood.
4. Baste the bird frequently and turn it regularly, beginning with the sides and finishing with the breast up. This method ensures that the meat will be moister. Sprinkle the goose with a few drops of cold water so that the skin stays crispy.
5. Once cooked, transfer the goose to a serving platter. Let rest for 10 to 15 minutes in a warm place. Cover with a sheet of aluminum foil to keep it hot.
6. Meanwhile, heat 450 ml (1 3/4 cups) chicken stock. Deglaze the roasting pan with the stock and 150 ml (10 tbsp.) beer, if desired.
7. Bring the liquid to a boil and reduce by half. Pour into a sauce boat.

Enjoying

Save the fat from the goose: it’s delicious spread on bread.

As an accompaniment, braised cabbage with bacon bits is a classic. And some good mashed potatoes served with the pan juices from the goose is simply delicious.

Stuffings

Classic prune stuffing
Marinate 12 cut up prunes in 45 ml (3 tbsp.) Armagnac for 1 hour; combine the prunes with 2 apples sautéed in butter, 225 g (8 oz.) sautéed ground beef and 250 g (9 oz.) sautéed ground veal, 2 eggs and 250 ml (1 cup) cream.

Fruit stuffing
Peel 500 g (1 lb.) apples and chop coarsely; cook slowly with 100 g (6 tbsp.) butter, 100 g (1/2 cup) sugar, 1 tsp. cinnamon and 125 ml (1/2 cup) water; in a blender chop 150 g (5 oz.) walnut halves, 150 g (5 oz.) pitted prunes, 100 g (3 1/2 oz.) grapes, along with the gizzard and liver of the goose that have been browned in butter.