Goose is a holiday staple in my house and where I live.
You roast it similar to any other bird. Only seasonings and stuffing changes, although not that much.
Goose is a fatty bird and meat is very moist and tasty. Sadly, lots of people complain about fatty, rubbery skin, but that's just an effect of wrong cooking technique.
You don't want to eat the fat deposited directly under the skin. You should prefer the skin to be nicely thin and crispy. To achieve that:
Cut away excess fat and skin that hangs at both ends of the goose. Prick thoroughly with a sharp fork on both sides of the bird. Make sure to prick through the skin and subcutaneous fat only; do not prick the flesh of the goose.
Then pat the skin dry before seasoning. Leave it open on the counter or fridge to make the skin air dry.
I like my duck slow roasted, so I roast it on 250F for an hour and then prick the skin again on one side and turn it over, and prick thoroughly on the other side.
Continue to roast with the newly turned side up. Repeat this procedure every hour. That way most of the fat will be released to the roasting pan.
After 4 hours of roasting (all in 250F), prick and turn once again. Increase the oven temperature to 350 degrees F.
Now, if you want, you can glaze it with a honey/balsamic vinegar lemon mixture.(combine 1/4 cup honey, 1/4 balsamic vinegar with the freshly squeezed juice of 1/2 lemon. Spread thinly over the roasted skin surface)
Be careful with roasting now, while the skin will now get nicely golden brown, the honey is quick to char. If you never did it before, glaze your duck just 10 minutes before end of roasting, to avoid charring. Or skip this step all together.
Continue roasting, pricking, and turning once for an additional 75 minutes to brown and crisp the skin.
When the goose is done, let it sit for 15 minutes before carving.
When the duck is fully cooked the internal temperature at the junction of the leg and thigh should be 170°F and thighs should come apart easily.
Instead of pricking, you can score the duck's skin on the breast side in a diamond pattern, making sure you only cut the skin, without reaching the meat. But i prefer the pricking method, because i want to render as much fat as possible.
Should you decide to score, here is how to do it:
https://juliasalbum.com/how-to-cook-duck/
I like my goose stuffed with Granny Smith kind of sour apples (it cuts the taste of fat),
few slices of lemon and orange for flavor, well seasoned with salt, pepper and marjoram. I garnish it with carrots, parsnip roots, celery roots, more orange, lemon slices, and apple wedges.
Duck meat goes really well with sweet and sour food pairings – think caramelised onions, balsamic reduction, orange sauce, hoisin, dried and fresh fruit. It likes warm spices such as cinnamon, pepper, Chinese five-spice powder, allspice, vanilla, and fennel.
You can serve it with oven roasted potatoes (sprinkled with duck fat!), duck fat fries, or other sides:
https://insanelygoodrecipes.com/what...h-duck-breast/
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SAVE THE FAT!!!!!You don't want it in your gravy anyway. It's delicious, healthy (yes!!) and has many uses. It's already seasoned, but you can add to it roasted onions and garlic and dry marjoram.
Mix well, transfer to a jar, store in fridge.
Duck fat is a cooking staple in Europe and a secret ingredient of chefs worldwide. Incredibly tasty with a silky mouth-feel, duck fat enhances anything it touches. Absolutely fantastic as a bread spread, to fry your eggs on, or on your oven roasted potatoes. Plus many other uses.
https://pellehpoultry.com/rendered-duck-fat/
ENJOY!
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for the kitchen, important for a number of cooking and dietary health reasons as well as for cosmetic purposes.
