goose for christmas dinner?

Question

i haven't tried goose before, is it like duck. how do you like to cook it, and what goes well with it? dinner will be for 6 people

Answer 1

I absolutely adore goose. It is infact a lot like duck but bigger and fleshier. Cooked correctly, it is NOT greasy at all.

You will find an excellent recipe plus all of the trimmings here:
http://www.gourmet-food-revolution.com/traditional-Christmas-dinner-menu.html

Answer 2

Ingredients:
1 fresh or completely thawed goose
1 cup orange juice
1/4 cup honey or to taste
Dried fruit or fruit and wild rice stuffing

Directions:

Most wild foul are greasy if not prepared correctly. The preparation consists of three steps. The first step in cooking is the degrease and brown step. The second step is the stuff step. The third step is the cook step.

Take a fresh or completely thawed goose. Puncture many holes in the skin. (I used a corn holder.) Puncture both top and bottom of goose. Preheat oven to 375. Place unstuffed goose in roasting pan with large area for catching grease. Roast approx 45 min to an hour until slightly brown. Watch carefully This is only the first step in cooking so you don't want it to burn. You can optionally turn the goose over to brown both sides. Remove the goose from the oven. Allow the goose to cool so it can be handled comfortably. Drain the pan. Pat down the goose with paper towels to remove the grease. Pat both inside and outside. Stuff the goose. Baste with the orange juice/honey sauce. Preheat oven to 325 or slightly cooler. Place goose on a roasting pan back in the oven. Cook goose using the rule of about 25 minutes per pound but subtract 45 minutes because of the cooking done in the first step. Rebaste goose while cooking every half hour. It is not necessary to turn the goose over in this step. When done drumsticks should separate fairly easily from the goose. Use same rules for doneness as other poultry.

Answer 3

Roast Christmas Goose
1 goose (10 to 12 pounds)
Salt and pepper
1 medium apple, peeled and quartered
1 medium navel orange, peeled and quartered
1 medium lemon, peeled and quartered
1 cup hot water
Sprinkle the goose cavity with salt and pepper. Place the apple, orange and lemon in the cavity. Place goose breast side up on a rack in a large shallow roasting pan. Prick skin well with a fork. Pour water into pan.
Bake, uncovered, at 350° for 2-1/4 to 3 hours or until a meat thermometer reads 185°. If necessary, drain fat from pan as it accumulates. Cover goose with foil and let stand for 20 minutes before carving. Discard fruit. Yield: 8 servings.
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=21942

Answer 4

We had goose last year. It's very tasty, but very fatty to cook. Prick the skin all over before you start cooking it. Roast it on a wire tray so it doesn't sit in the fat that comes off it. You may even have to empty the tray of liquid fat halfway through the cooking - keep the fat, it makes excellent roast potatoes. The usual veg goes well with it, as it's a stronger flavoured meat than chicken or turkey.

Answer 5

My mate Geoff (an accomplished cook) told me just last Sunday, that Goose cooks a bit like Duck, and that, like Duck, it's virtually useless after the main event, ie you can't do anything with it, like you can with Turkey, it's meant to be crap cold in sandwiches and the like. He's going to do a Ham this year.

Answer 6

We are having goose for christmas dinner.
You stuff it like you do a chicken and roast it,
But I like to get it into the oven very very early
so I can roast it slow for a few hour's,don't rush it,watch it alot of fat comes out of it.
Keep turning it over,then you'll find you'll have a lovely golden roasted goose.enjoy

Answer 7

It looks bigger than it is. There's a lot of very big bones in it. A 10 pound goose should feed 6.

Answer 8

It's very similar to duck yes. It goes well with apricot and orange.

Check out this link for some good ideas;

http://www.bbc.co.uk/apps/ifl/food/recipes/queryengine?templatestyle=refine_by_1&config=db&scope-recipes&page=1&pagesize=15&attrib_1=ingredient_name&oper_1=eq&val_1_1=goose&submit=Search

Hope you enjoy; I believe goose is the traditional christmas dish in the uk!

Answer 9

Quebec-Style Roast Goose Recipe
Ingredients
10 slices white bread
1 cup dried currants
4 apples, peeled and sliced
1 Tbsp dried thyme
4 Tbsp melted butter
1 Tbsp vegetable oil
1 goose (8 to 10 pounds)
1 chopped onion
1 chopped carrot
1 chopped stalk of celery
1 clove garlic, minced
1 bay leaf
3 whole cloves
1 sprig fresh thyme
1 sprig fresh marjoram
1/4 cup white wine
1 tsp tomato paste
1 can (10 ounces) chicken bouillon


Instructions
Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose. Prick bird all over with fork.

Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375 degrees F for one hour.

Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 to 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm.

Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 to15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired.

Serve goose with gravy, applesauce, mashed potatoes and braised cabbage.

Yield: 6 to 8 servings

Answer 10

Goose is brown meat not white like chicken and very greasy, it's not a bad taste, but the bruwn colour puts you off.