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    RecipesManiac.com   >   Gourmet Food + Ingredients   >   Poultry   >   Goose

       
     

    Goose


    Domesticated geese are domesticated Grey geese (large waterfowl) which are kept for their meat, eggs and feathers. They have been domesticated for many thousands of years.

    Geese are large birds, so eating a roast goose tends to be reserved for special occasions. For example, roast goose is a traditional Christmas meal in Britain, Germany, Ireland, and Scandinavia. The bird contains a lot of fat, most of which is concentrated in the skin, and relatively lean meat. When cooking goose, the fat may be stored and kept for later (for example to cook potatoes), and is particularly valued in Jewish cuisine.

    Geese are also used to make foie gras, which is a type of pâté made from the liver of a force-fed goose or duck. Foise gras is of course considered a delicacy of French cuisine, although some animal welfare campaigners consider its production (and force-feeding in particular) to be a cruel practice.



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