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the lovely goose: what others compete?


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General Discussion 5

the lovely goose: what others compete?

yvonne johnson | Dec 27, 2000 09:07 PM

I’ve always loved goose & this year's was one of the best. Fresh one from d’Artagnan, via Jefferson Mkt (NYC). [This is for Robert: We followed the usual recipe. This is "braised goose with chestnut & sausage stuffing" from Mastering the Art of French Cooking by Julia Child, Bertholle & Beck. This yr we omitted the chestnuts, & the veal & pork stuffing was just as good.]

I’d never really thought about it before, but I recently found out that the goose is an intermediate between duck and swan. I like duck, but prefer goose bec it is more gamey. Goose can be more stringy but this can be somewhat avoided by removing breast from beast and then slicing against the grain. Also, I’ve always noticed that the meat tends to get juicier when re-heated (so the leftovers are even tastier the next day!)

There was a very good article in NYTimes (last Weds) on the goose. Only around 200,000 raised in USA annually. I was surprised. There was reference to goose fat being really good for cooking potatoes, tho’ I thought more might have been made of the point. Pots in goose fat are great, and some places in NY (e.g., Strip House, 12 b/w 5th and Univ) are catching on.

This is turning into a bit of a stream of consciousness, but my husband reminded me of the Roman dish that involved something like a pigeon, within chicken, within a peasant, within a goose, within a swan… get the drift. Wonder if there will be a revival!? Be a change from nouvelle cuisine. Has anyone out there tasted swan? If so, how was it?

Grouse & pigeon I like. Oh, yes, quail. Maybe this is the vegetarian within me, but I found it hard to eat.

Any birds other chowhounds think are worth trying?

Before I forget, d’artgnan’s web site is:

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