First Roast Goose, tips?
Hi,
I did a search on both the newer and older threads and didn't find any recipes for frozen commercial goose. Anyone made one? Is there anything I need to know? I am a bit worried about the amount of burning fat bc I don't have a range hood.
What goes well as sides?
Thanks in advance,
Liz
LizR
Nov 17, 2005 02:16PM
It's been a while since I last roasted a goose, which was probably the first or second time, and I can't say that the results were encouraging.
Yes, there's a lot of fat coming out of that goose! (I knew that, but was still surprised at how much fat, and how little meat, I got from that $60 bird.) I remember thinking that the best thing I got from the goose was the quart of fat I used to make duck confit.
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No, there sure is not a lot of meat on a goose. Looks are deceiving. I remember one Christmas where it was just the two of us and it was just about enough with hardly anything leftover. I had never cooked one before and we had to run all over looking for one. It was a little disappointing.
Sauerkraut and mashed potatoes are good with goose, the kraut helps to cut the grease. But traditional turkey sides are good too.
Plan on cleaning your oven after dinner.
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Thanks for the suggestion of kraut. I like the idea of cutting the fat.
Hmmm...this is all a result of my husband begging for years to cook a goose. It doesn't even sound appealing to me because, although I love duck breast, I am not so crazy about the whole duck preparations. Too much grease and waste.
I'm already sad about the oven (not that it doesn't already need cleaning) because inevitably my entire kitchen will be covered in vaporized goose fat. Ugh.
The things you do for love...
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I guess you could do a trade off. You roast the goose and he cleans the oven and kitchen.
Some people stuff the goose cavity with the kraut where it will absorb some of that goose grease goodness. And do save any grease you can. It is great for confits, sauteeing and in your kraut for a choucroute garni. That is what makes it really special.
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Good idea!!
You're right, the confit fat makes up for it a bit.
Do you think I should use my v-rack so the goose is not sitting in the drippings? Will that encourage more splattering? I can't even make the Zuni chicken without creating billowing clouds of fat. I really, really need a hood but the design of my kitchen requires a specially made one. :0(
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On a rack, and you might start it out breast down then turn to one side and then the other before finishing it breast side up. That is how I do ducks to get maximum amounts of crispy skin. Sometimes I think I just want the skin.
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Ah, the skin! Maybe I should have a traditional Peking Duck dinner soon . . . At a restaurant, of course. For all the trouble of making it at home, I'd want at least 4 ducks.
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Goose with sauerkraut is a Czech specialty and one of our family faves (esp. with bread dumpling, yum). Caraway, apples, and potato push those Slavic flavors further.
See Webley Webster's instructions in the duck thread about steaming to melt some of that fat down. It works with goose too and as Candy said you gain all that great fat-it's worth the hassle! (Got duck fat & confit on the brain today-started preparing cassoulet last night).
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if you're not feeling up to confit-making, you can always roast a bunch of potatoes in the oven with that goose fat . . .
it's a holiday in a mouthful
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I have used Julia Child's steam roasting technique many times with great success (from "The Way To Cook"). Make sure you have a roasting pan long enough for the goose you buy.
I find that the sides one usually makes for a holiday meal are just fine with goose.
Here is a link to the recipe/technique:
http://www.schiltzfoods.com/recipes/pdf/Steam_Roasted_Goose.pdf#search='julia%20child's%20steam%20roasted%20goose'
Link: http://www.schiltzfoods.com/recipes/p...
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I have roasted several geese using a method I found in the New York Times about 8 years ago (it's also in the newest version of the Joy of Cooking, I think). It's easy and I swear by it.
The day before you cook the goose, after pulling off the gobs of fat around the cavity, poke the skin all over with a skewer (don't penetrate beyond the fat layer into the meat). Have ready on the stove a large pot of boiling water. Dunk the goose into the water for a minute or two, then flip it around and dunk the other side (I recommend wearing those silicone Orka gloves for this). Fat will come streaming out the holes.
Dry uncovered in the fridge overnight. Roast as usual (I can look up and paraphrase the actual recipe if you're interested). There will still be quite a bit of fat but less than you would otherwise have.
For sides I recommend something fruity, to cut the richness of the meat.
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Go read this first... it should help (and bring a smile)
Link: http://www.drbanks.com/rants/goose.zhtml
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I actually laughed out loud for real! Thanks, I feel better already. Some adventure. I'll steam first and report results.
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My first goose came out really well- do not recall whre the method came from but the concept was a modified steaming/roasting that went as follows: (also did not use more than the one pan which is nice) - prick goose all over (the skin is tough so make sure it is actually piercing the skin). Heat oven to 500 degrees. Let goose get hot. As fat starts to heat and come up, pour over maybe 1/4 cup hot water, let boil off, and repeat a few times. Once a fair bit of fat has rendered, pour over a very high proof alcahol (my recipe called for the plum liquor Shlivovitz) and ignite. After flames go away, roast at 350 till done. This seemd to get alot of fat out, impart flavor, and not involve a lot of manipulation of the bird. The meat is very rich so the sides are important- a mix of savory, sweet & tart is good. Cranberry actually works well for instance. good luck.
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Oh, you lucky dog....roast goose....drool
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