You have to be brave to try this: it's hard to get right, I find. I was working from three different recipes, which contradicted each other. I chickened out of the goosefat-based sauce this time, and simply concocted a pear sauce with calvados.

Never mind: the stuffing was great, and my daughter liked the goose breast (sadly, rather dried out). We'll be eating slices of cold goose all week!

Please let others drool by posting a few pictures. LOL!

Mamta

I have never cooked goose at home...

Would like to, though!

Any tips?

I'm not sure if I've ever even had goose !

Steve

Oooh goose is delicious, I've eaten it a number of times, moist meat with high fat content - not disimilar to duck but different flavour...

I might keep my eye out for it on menu's or maybe 'going cheap' (honk?..) I like duck, like chicken, turkey and I've had quail which is ok but nothing special really, as is pheasant...

Steve

Sorry, Mamta, no pictures: dropped the digital camera outside a seafood restaurant and wrecked it!

Kavey, the main things are:

(a) it's very fatty, and the first lot of fat that drips off is fine for roasting spuds and onions, but no good for the sauce. For that, you need the drippings which start after about an hour: they have juices in them.

(b) You need those juices for a good sauce, but you don't want to roast off all the juices, otherwise the breastmeat will be too dry.

(c) Wrap it up well in aluminium foil after the first 20 mins/30 mins roasting, but leave a little conduit in the foil for the fat/juices to drip off into the thing that catches the drippings.

(d) minced pork, almonds, apples and celery make a fantastic stuffing

Phil

Thanks Phil!

:)

Goose is delicious! If roasting you just need to stab it all over with a fork - think of someone you really don't like for the procedure.