Goose

Goose Recipes
Make your holiday special with one of our members' favorite goose recipes, from classic Christmas goose to more creative riffs.
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Once the goose is ready, take it from the pan and leave to stand, covered lightly, for at least 15 minutes, so that it sets nicely.

Christmas Goose with Currant Stuffing is a main dish goose recipe created of goose giblets removed, large yellow onion, large tart apple, lower-sodium chicken broth, toasted fresh bread crumbs, currants or chopped raisins, slivered almonds, ...

Gooseberries actually grow in threes of off a single stem hence the 3rd wheel comparison...
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Your Goose is Cooked
How does goose compare to turkey, as far as taste is concerned? Do you know a good goose recipe for the holidays?

Both duck and goose are easier to prepare than you might think. From Peking duck to oven-roasted goose, these easy recipes let you fix duck or goose in a variety of creative ways.
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goose Notes: Europeans traditionally roast these for their Christmas dinners. The meat is dark and fatty, and more like beef than chicken. Young goslings are the priciest, and the most tender.

Gooseberries, native to Europe, are large, plump round berries with smooth or furry skins. Sharp-flavored green gooseberries are best suited to cooking; sweeter red ones may be eaten raw. They are in season early to midsummer.

Gooseberry crumble with vanilla custard and ice cream
By James Martin
From Saturday Kitchen
Preparation time: Over 2 hours
Cooking time: 30 mins to 1 hour
Serves 4 ...

Gooseberry- Poha, cape gooseberry. Small golden fruit with husk similar to tomatillo. Excellent in pies and jams due to its high level of pectin.
Gelato -
Gumbo ...

Gooseberries
Selecting
Look for berries that are clean, plump and feel like grapes. Early season gooseberries are typically the green "cooking" variety, which are smaller and firmer than late season varieties.

gooseberry - A small green, grape-sized fruit that is still slightly tart even when ripe. Makes wonderful jams and jellies. The New Zealand gooseberry or Cape gooseberry is a small tart fruit that is enclosed in papery husks.

Gooseberries, native to Northern Europe, are large, plump round berries with smooth or furry skins.

Cape gooseberries
Also known as physalis. A small, smooth round fruit wrapped in its own papery case that resembles a Chinese lantern. Physalis can be unwrapped and eaten as is or dipped in melted chocolate and served after dinner with coffee.

Cape Gooseberries A small round fruit.
Capers Small pickled flower buds used as a flavoring.
Capon A castrated cockerel, no longer legal in many countries.

Cape gooseberries
These small, round, yellow berries are encased in a cape or lantern-shaped pod. Also known as ground-cherries, golden berries or Inca berries, they are sweet when ripe and used in baking and jams.

Chinese gooseberry - It is now called kiwi fruit and it is a native of China.

goose stuffing with wild rice
wild rice stuffing with cranberries
baked stuffed peppers with chicken and rice ...

oie: goose
oignon: onion
omble chevalier: member of trout family with firm flaky flesh from white to deep red ...

Confit of goose (confit d'oie) and duck (confit de canard) are usually prepared from the legs of the bird. The meat is salted with herbs, and slowly cooked under rendered fat, in which it is then preserved.

OCA - Goose. Commonly roasted, often served with chestnuts.
OCTOPUS - See Polipi
ODORI - Refers to aromatics such as onion, carrot and celery used in recipes.

Term: Cape gooseberries
Meaning: Also known as physalis. A small, smooth round fruit wrapped in its own papery case that resembles a Chinese lantern.

Served with goose livers and truffles.
Straw mushrooms, canned:
Small button-like mushrooms indigenous to Asia. Fresh ones are so delicate that they aren't usually shipped.

Confit - Goose, duck, or pork meat cooked in its own fat, packed in a crock, and refrigerated OR a general term for a shredded and seasoned mixture
Cornichons - Miniature pickles
Coulis - A pureed sauce of meat juices or fruit ...

Karusmari: gooseberries.

Klukva: large juicy cranberries. A favorite Estonian drink is vodka and cranberry juice called "The Rolling Estonian." ...

foie gras: Goose liver (paté)
foncer: To line the base of a stew pan with slices of ham or bacon
fond: stock or bouillon (Fr for base) ...

Caped Gooseberry An orange fruit encased in a paper thin blossom that looks like a Chinese lantern. They taste sweet and tangy and are a popular garnish for desserts. Also known as: Physalis.

Chenopodiaceae (goose-foot family). Sensory quality
Epazote's fragrance is strong, but difficult to describe. People would often compare it with (in no particular order) citrus, petroleum, savory, mint or putty. I think it smells like epazote.

Fois Gras D'oie: Goose liver served in a sweetened truffle.
Foul (Eritrean): This is a dish of mixed fresh fava beans and chopped vegetables. This is relished breakfast dish.
Fresa (Spanish): Strawberry ...

Gans - [German] goose
Garam Masala - An Indian spice mixture with a more complex flavor and aroma than curry. The mixture is always made fresh by the Indian cook, never purchased pre-ground.

confit (Fr.) Pork, goose, duck, or other meat, cooked and preserved
in its own fat; a specialty of Gascony in southwestern France; also
fruits and vegetables cooked and preserved in a brandy or liquor
syrup.
confiture (Fr.) Preserve, jam.

Cassoulet (Fr.): popular southwestern casserole of white beans, including various combinations of Toulon sausages, duck, pork, lamb, mutton, and goose. Variations of this dish include seafood and lentils.

Civet - A French stew usually containing game, though duck and goose are used. The meat is marinated in red wine for long periods of time, then stewed with pearl onions and bacon.

cassoulet: classic French dish of white beans, slowly cooked with an assortment of meats--such as sausage, pork, and duck or goose confit (also cassoulette, a small individual baking dish, like a ramekin) ...

Foie Gras - This literally means goose liver, but the term is used to describe the fattened liver of both duck and geese. The birds are force fed a rich mixture to help expedite this process.

While some people may find the pungency of sage overpowering, its astringent, 'grease-cutting' attributes make it a perfect accompaniment to fatty foods such as pork, goose and duck.

It is also known as Chinese gooseberry. Its flavor resembles berries and melons. Although native to China, they are grown in other parts of the world, especially New Zealand.

confit A French method of preserving meat (usually goose, duck or pork) where it is salted and cooked in its own fat then packed in a crock or pot, covered with its cooking fat, ...

Quinoa is a species of goosefoot (in the same subfamily as spinach and beets) grown primarily as a pseudo-cereal crop. Although technically neither a grain nor a cereal, it is generally considered to be a grain crop.

Goose
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Any of many species of fatty, web-footed wild or domesticated birds that are larger than ducks. The female is the "goose," the male is called the "gander." Roasted goose is traditional holiday fare in many European countries.

Libamáj Sülve (Baked Goose Liver)
Libamájpástétom (Goose Liver Pâté)
Liptói Körözött (Liptauer)
Töltött Burgonya (Stuffed Potato)
Töltött Kaszinótojás (Stuffed Eggs Casino)
Töltött Tojás (Stuffed Eggs )
Vaddisznó Szalámi (Wild Boar Salami) ...

Foie gras [fwä 'grä] (short for Paté De Foie Gras) is the fattened liver of a duck or goose that has been overfed. Along with truffles, foie gras is one of the greatest delicacies in French cuisine.

Foie Gras Fat goose liver
Fold The mixing of a light airy mixture with a heavier one. The two are blended together with a spatula or spoon in a gentle motion, combining the mixture without loosing any air.
Fond A basic simplified stock.

Confit
Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Consommé
Meat or fish stock that has been clarified.

Stew of haricot beans, pork, lamb, goose or duck, sausage, vegetables and herbs.
Caul fat
The lacy fatty membrane encasing the internal organs of an animal, pork caul is often used for wrapping faggots or patés.

Confit: Meat (usually goose, duck, or pork) cooked and preserved in its own fat.
Consommé: Broth that has been clarified using a mixture of ground meat, egg whites, and other ingredients that traps impurities.

Tomatillo: Relative of the gooseberry family. Resembles a small green tomato. Very flavorful and used in many sauces.
Torta: Mexican food style sandwich on a bolillo.

Suggestions for fruit fillings; firm dessert or cooking apples/pears (peeled and cored) gooseberries (washed, topped and tailed) nectarines (peeled and stone removed) peaches (peeled and stone removed) plums (washed and stone removed) rhubarb stalks ...

Besides beef and calf's, the most common animal livers used in cookery are lamb, pork, poultry and goose. The latter used mainly to produce Pâté de foie gras.

Foie Gras - The liver of a duck or goose which has been enlarged and made extremely tender and fatty by force feeding the animal ...

The fine outer layer of fruit physalis, also known as Cape gooseberry. The papery husk is actually the flower which encloses the fruit.
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Confit is a technique for preserving meats such as duck, goose or pork that involves cooking and then storing the meat in its own fat.
Consommé ...

Confit - A cooked meat or poultry that is prepared and stored in its own fat. Duck and goose are common to this ancient technique of cooking and storage.

Poultry - any domesticated bird used for food; the USDA recognizes six kinds of poultry: chicken, duck, goose, guinea, pigeon and turkey.

Liver pate: specially seasoned chicken liver or goose liver paste. Often glazed or baked in a crust, sliced and served cold or used as a spread.

One of the oldest brown sauces, invented in the 17th century by Frenchman Robert Vinot. Made with butter, flour, onions, wine bullion, seasoning, and French mustard. Used with goose, pork, and venison.
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Among these are plums, apples, grapes, and quinces and such berries as currants, gooseberries, raspberries, blackberries, and cranberries.

Never stuff and freeze raw poultry, as you risk salmonella contamination. Whole chicken and turkeys will keep for about a year. Chicken and turkey parts, ground poultry, as well as whole duck and goose will last about six months.

Pigeon torts were served, as was a dish of goose liver chopped with eggs, parsley, almonds, onions, cinnamon, nutmeg, Corinth raisins, and pigeon.

See also: Fruit, Sauce, Cooking, Water, Flavor