I am thinking of switching things up a bit this Thanksgiving and considering roasting a goose. I have never done it before, though I am a frequent roaster/confit-er of duck. Several questions:
1.Does anybody have a great goose recipe? One that gets out a lot of the sub-dermal fat and crisps the skin? For this purpose I am looking for a recipe with its roots in Western Europe/North America.
2. Is goose fat as wonderful as duck fat? Should I make a real effort to conserve it?
3. Any outstanding sources for geese? I am in St. Louis city and will be looking for something local, but if anybody has a great farm they know about............
4. I was thinking of cold-smoking the goose for a bit before roasting. Any thoughts?