Making or eating roast goose

[Sarabellum]

It WAS goose that gets the cherry sauce (which I misremembered as syrup) in some older recipes. I gotany number of recipesfor it when I googled.

Dang, now I want to give it a try. Even if it’ll be greasy.

[Mudshark]

@Algher

I smoke a goose and a couple of ducks at Thanksgiving each year…

Usually I just smoke a cigar or two on holidays, but whatever floats your boat.
A coworker makes one every Christmas, and she has promised to bring me in some this year. I cant wait.

[bump]

@Acsenray

I roasted a goose for Christmas several years ago. It turned out really well. The key is to roast it over a large, deep pan, which can collect all the rendered goose fat. I had to empty the pan a couple of times during the roasting process. (You raise the bird on a grate over the collecting pan, otherwise, the thing will be swimming in fat and it won’t turn out well at all.) And, depending on the goose, you could end up rendering a quart or more of it. Don’t throw it all away, though. Use a little goose fat to roast potatoes in or to add to other things you’re making that day.

Yes! Roasting potatoes in goose fat is awesome. Probably as good as duck fat for that purpose.

Goose is good; kind of reminded me of a cross between a duck and a turkey in flavor. They’re all dark meat, so be ready for that. Even the breast is dark colored and much more intensely flavored than say… chicken or turkey.

But with all that fat, the skin gets SUPER crispy if you do the duck right. We did one last year using a recipe that steamed the duck first to render some of the fat, and then crisped it up in the oven.