Preparation, uses, and tips
Check for any feathers and remove from skin. Wash goose thoroughly in cold water and pat
dry with paper towel. Goose should always be cooked until well done. For best results, use a
meat thermometer inserted in the meatiest part of the bird. Goose is done when internal
temperatures read at least 165°F (74°C). To test for doneness without a thermometer,
make sure a fork can be easily inserted, and that when the meat is pricked the juices run
clear (not pink).
Roasting
Thoroughly prick the goose’s skin without piercing the flesh. Place goose on a rack
in a shallow pan (though it should be at least an inch [2.5cm] deep), breast side up. Pour a
small amount of water or stock in the pan. Place goose in an oven preheated to 450°F
(230°C) for 15 minutes, then lower the temperature to 350°F (180°C). Roast for
20 minutes per pound (454g), or until internal temperature reaches at least 165°F
(74°C). Baste occasionally with pan liquids. If parts of the bird become too brown,
shield them with foil. Let stand 15 minutes before carving.
Poaching
Place goose in simmering cooking liquid (water, wine, or broth) that is flavored with herbs, spices, and vegetables. Cook a young goose for one hour; a goose
weighing 10 pounds (4,500g) or more for two hours. Remove goose from stock and brown it by
baking it in an oven preheated to 450°F (230°C) for five to ten minutes.
Buying and storing tips
Check the “Sell By” date on the package. This date indicates the last day the
goose should be offered for sale. Meat and poultry should be prepared as soon as possible
after the date of purchase, and used beyond the Sell By date only occasionally, if at all.
Goose should be clear of feathers and have a clean smell. Frozen goose should be frozen solid,
and with no tears in the wrapping.
Store fresh goose in its original wrapping, over-wrapped with aluminum foil to catch
leakage. Store in the coldest part of the refrigerator. Raw goose can be refrigerated for two
days. To store cooked goose, remove meat from the bone, wrap meat in plastic or foil, and keep
it in the coldest part of the refrigerator for no more than three days.
Freeze fresh goose if you do not plan to cook it within two days of purchase. Store in
original wrapping over-wrapped with foil, or wrap in foil or freezer bags. Be sure to press
the air out of the package before freezing. Frozen goose can be stored in the freezer for six
months. Cooked goose may be frozen in the same manner, unless the dish is made with sauce or
gravy. In that case, pack meat tightly in a rigid container and freeze.
Thaw goose in the refrigerator; never thaw at room temperature. In the refrigerator a whole
goose will thaw within 24 to 36 hours. Goose may also be thawed by immersing in cold water.
Leave goose in original unbroken wrappings, or place it in a watertight bag, and immerse in
cold water, changing the water every 30 minutes. Goose will thaw in about three hours.
For quick-thawing of raw or cooked goose, use the microwave at the Defrost or Medium-Low
setting, according to the manufacturer’s directions. Turn the goose as it thaws, between
zaps; take care the goose does not begin to cook.
If cooked goose is not served immediately, either keep it hot, between 140 and 160°F
(60 and 71°C), or refrigerate it at 40°F (4.4°C) or lower. When transporting
cooked goose to another dining site, place it in an insulated container or ice chest until
ready to eat.
Varieties
Goose can be wild or domestic. Young geese, under 8 months old, weigh 8 to 10 pounds (3,600
to 4,500g) and are more tender than older geese. The rich specialty pâté called foie
gras is made from the enlarged goose liver produced by force-feeding geese with grain. Confit is cooked goose preserved in goose
fat.
Nutrition Highlights
Goose (without skin, roasted), 3.5 oz.
(100g)
Calories: 238
Protein: 29.0g
Carbohydrate: 0.0g
Total Fat: 12.7g
Fiber: 0.0g
*Excellent source of: Zinc (3.17mg), Niacin (4.1mg), and Vitamin B6 (0.47 mg)
*Good source of: Iron (2.87mg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.