Goose is known particularly for its foie gras rather than its meat. However when reasonably fatty, the flesh is a tasty delicacy that was even enjoyed by the Egyptians in ancient times. Though now most often supplanted by turkey, the grey goose can weigh up to 12 kg (26 lb.) when fattened for foie gras. The white goose on the other hand is smaller (4 to 6 kg / 9 to 13 lb.) But one thing is certain: goose deserves to regain its former popularity as a dish for the holidays!

Nutrition
Goose is one of the fattiest types of poultry. However its fat is particularly high in mono- and polyunsaturated fatty acids that have healthful and protective benefits. Furthermore, unlike other poultry, goose is not something that is eaten very often… so enjoy it without any qualms!

Nutritional values per 100 g
Calories: 275; Water: 52 g; Protein: 29 g; Carbohydrates: 0 g; Lipids 17.5 g; Cholesterol: 75 g; Potassium: 400 mg; Magnesium: 28 mg; Phosphorus: 290 mg; Calcium: 12 mg; Iron: 3.7 mg; Vitamin B1: 0 mg; Vitamin B2: 0.4 mg; Vitamin B6: 0.4 mg; Niacin: 4.1 mg; Folates: 12 µg; Vitamin B12: 1.2 µg.

Purchasing
Goose is available throughout the year, plucked and cleaned.

Choose a young goose. Its meat is more tender. You'll recognize it by its color: pink flesh and pale yellow fat.

If you prefer organic products, you can now buy organic goose, fed with certified organic grain. Pros and cons: The birds are very flavorful and meaty, but a bit less fatty so you'll have to baste the goose more often. The meat is very delicate and shrinks less during cooking.

Preparing
To make carving easier, remove the wishbone from the neck end of the goose before roasting it.

Once stuffed, truss the goose so that it roasts evenly. To do so, thread 60 cm (2') of string through a trussing needle, go through one wing, the shoulders and the skin around the neck, then through the other wing with the breast side down. Turn the goose over and thread the string though one thigh, the body and then the other thigh.

Pull on the string and tie the ends over a wing to hold the goose together tightly. The goose should be on its side for this procedure. The string should be sufficiently taut to keep the goose "bundled up" in a tight package. Prick the goose on all sides with a sharp knife point or trussing needle; the holes should be 2-3 cm (1") apart. This will allow the fat to run off.

Cooking
Although largely unknown to North American food lovers, goose has an enticingly gamy flavor. It provides red meat with a lot of character, but it requires a careful hand on the part of the cook - particularly the breast meat which responds badly to rough treatment. It can be prepared roasted, braised, cooked in broth…

Cooking a whole goose:

1. Season the goose inside and out with salt, pepper and cardamom (optional). Stuff it, or simply place a peeled and quartered apple and onion in the cavity.
2. Oil a roasting pan before putting the goose in it. Prick the skin to allow the fat to run off during cooking.
3. The cooking time depends on the weight. The fatter it is, the more low-temperature cooking time will be required. For a 4 kg (9 lb.) goose, roast for 30 minutes at 220° C (450° F), then reduce the temperature to 180° C (350° F) for two hours.
4. While the goose is cooking, baste it frequently and turn it at regular intervals, beginning with the sides and ending with the breast side up. This will make the meat moister. Baste occasionally with cold water so that the skin stays crispy.
5. The goose is cooked when you pierce a thigh and the juices run clear with no sign of blood.
6. Once cooked, place the goose on a serving platter. Let rest for 10 to 15 minutes after removing from the oven, covered with a sheet of aluminum foil to keep it warm. Meanwhile, heat 450 ml (1 3/4 cups) chicken stock. Deglaze the roasting pan with the stock, along with 150 ml (1/2 cup) beer, if you like.
7. Bring to a boil and reduce by half. Pour the sauce into a sauce boat.

Enjoying
Keep the fat rendered from the goose: it's delicious spread on bread.

Classic prune stuffing:
Macerate 12 chopped pitted prunes in 45 ml (3 tbsp.) armagnac for 1 hour; combine the prunes with two apples sautéed in butter, 225 g (8 oz.) ground beef and 250 g (9 oz.) ground veal sautéed in a skillet, 2 eggs and 250 ml (1 cup) cream.

As a side dish, braised cabbage with bacon remains a classic. And good mashed potatoes with goose gravy are simply delicious.