Roast goose is a dish found in Chinese, European, and Middle Eastern cuisines. In Chinese cuisine, geese and ducks can be steamed with aromatics. Goose and goose liver are also used to make foie gras, pates and other forms of forcemeat.
In this cookbook you will find a collection of delicious and unique recipes featuring the versatile and flavorful goose. From traditional roasts to modern twists, this cookbook has something for every palate.
The Canada goose — North America's most familiar, and among the most hunted, of waterfowl — is still served at the Christmas table for many outdoorsmen. A cooked goose is considered a wonderful meal, delectable with dark meat in both legs and breast.
Goose meat can be used in soups, stews, casseroles and many main dishes.
Whether you're a seasoned chef or just starting to explore the world of goose cookery, you'll find inspiration and techniques to elevate your cooking. We hope you enjoy experimenting with these recipes and discovering the many ways to prepare and enjoy this delicious bird. Happy cooking!
