/ck/ - Food & Cooking

[Anonymous No.17038774]

accidentally bought a goose instead of a duck.
I've never even eaten a goose before.
What am I in for?

[Anonymous No.17038777]

>>17038774
Goose meat

[Anonymous No.17038779]

>>17038774
Red meat and goose fat. Delish.

[Anonymous No.17038819]

>>17038774
>What am I in for
Deliciousness.

[Anonymous No.17038830]

>>17038774
a wild goose chase

[Anonymous No.17038831]

>>17038774
https://m.youtube.com/watch?v=vVZLZBFppD8

[Anonymous No.17038834]

>>17038774
Like duck but you get more fat out of it.

[Anonymous No.17038855]

>>17038774
It's very different.
Much more like eating roast beef than any other bird you've ever eaten to the point if you didn't tell people it was goose they'd definitely think it was some kind of beef or venison.
But it's good. Follow some online recipes and have a goose feast. Save the fat for frying things in. Yukon Gold potatoes fried in goose fat are decadent.

[Anonymous No.17038868]

>>17038774
Goose is way better than turkey.

[Anonymous No.17038869]

>>17038834
It's not very much like duck.

Chicken----Turkey----Duck-----------------------------------Goose-------------Roast Beef

[Anonymous No.17038883]

>>17038855
This anon knows how to goose. Fry them taters. Orgasmic.

[Anonymous No.17038889]

>>17038774
Goose is good, but I've never prepared one.

[Anonymous No.17038918]

https://youtu.be/_I6byfR6iZI

[Anonymous No.17038987]

>>17038855
that is a plot twist.
any good beginners recipes for idiots?

[Anonymous No.17039033]

>>17038774
only ever eaten one brow good luck on the cooking of it.
maybe dry rub it tonight

[Anonymous No.17039135]

>>17039033
it's still thawing.
but my spice cabinet is ready.

[Anonymous No.17039183]

I do a goose dinner every year. It's great.

[Anonymous No.17039403]

>>17038774
You get more of a "HONK" than a "QUACK" flavor.

[Anonymous No.17039422]

>>17038987
cook the goose

[Anonymous No.17039429]

>>17039403
this is technically correct

[Anonymous No.17039473]

>>17039403
Heh nice, have a slice of cheese

[Anonymous No.17039522]

>>17038774
Well, Geese are evil. So think of it as justice against all Geese. The Honkacaust.

[Anonymous No.17039538]

>>17038774
NOOO NOT THE FREAKIN GOOSE

[Anonymous No.17039548]

>>17039473
slut

[Anonymous No.17039554]

>>17038774
I like it better than duck. It isn't as gamey and seems to be more fatty too.

[Anonymous No.17039595]

>>17039548
Don't talk to my full St Nectaire like this.
Ate it all desu

[Anonymous No.17039613]

I'm gonna get assblasted for this, but....

Use the Adam Ragusea goose (ragoosea, kek) recipe. I made goose for christmas last year and it was really really fucking good. The goose fat ends up infused with holiday spice flavor, which makes everything you put it in taste fucking amazing.

It sounds insane but you haven't lived until you've had frijoles made with clove and nutmeg spiced goose fat.

https://www.youtube.com/watch?v=aonZ5whtMRg

[Anonymous No.17039680]

>>17038774
you're in for the best poultry meat by far. very distinctive too

[Anonymous No.17039726]

>>17039613
I was actually thinking about following this recipe. It's pretty similar.
https://www.youtube.com/watch?v=482gdh7L4-Y

[Anonymous No.17039945]

>>17038774
>What am I in for?
the best ever roast potatoes

[Anonymous No.17039948]

>>17038830
Kek

[Anonymous No.17041387]

>>17039403
you win

[Anonymous No.17041435]

>>17038774
I prefer it over duck. In my country we celebrate St. Martin's Day with goose, and it's basically my favorite meal of the year that I always look forward to weeks in advance.

[Anonymous No.17041448]

>>17038774
You silly goose

[Anonymous No.17041511]

Hungarians make crispy fried skin from goose. Almost indistinguishable from crispy fried pork skin.

[Anonymous No.17041532]

I'm so jealous; I've never lived in an area where it's possible to buy goose for <$100, let alone an area where you can haphazardly pick it up at a normal grocery store. Goose is amazing.
Some options:
>confit the legs and serve with red cabbage and potatoes
>pan fry the breasts medium-rare
>slow roast as you would a duck
You MUST save the fat; as others have mentioned, it's incredible for roasting potatoes (and other vegetables). If it comes with liver then make a mousse and pair with good bread, berry jam, and pickled or fermented red onions.

[Anonymous No.17041571]

>>17038774
It's fowl

[Anonymous No.17041579]

>>17038987
Roast the goose, make a gravy but skim off the fat, serve with dumplings and red cabbage.

[Anonymous No.17041624]

>>17041532
>confit the legs and serve with red cabbage and potatoes
Even better if you fry the cabbage and potatoes in the goose fat.

[Anonymous No.17041630]

>>17039613
I’ve never had goose before, but I love turkey necks. Imagine how good goose necks are.

[Anonymous No.17041788]

>>17041579
>>17041532
definitely gonna save the fat and make gravy.

[Anonymous No.17041827]

I cooked goose once. I put it directly on the top oven shelf with a large roasting pan underneath to catch the rendered fat. There was a lot of fat. The wings are disgusting and look like some prehistoric beast arms. From memory (it was about 8-9 years ago now) I cut the legs so they released from the body to aid with cooking them fully without overcooking the breast. After an initial high temperature period of time I reduced the heat and brushed it every 10 minutes with a mixture of orange juice, honey, five spice and mango puree. It was extremely delicious. It ruined the oven because grease went everywhere. The place was a rental, but holy shit was cleaning the oven when we moved out difficult, it was like underneath the oven was flooded with semi solidified fat. It was a gas oven and it had a burner bar underneath the oven in the top of a warming cupboard/cavity and the oven was a metal box with square vent holes all around the sides of the floor I guess the grease ran down the oven and exited through those holes. Despite how retro and bullshit it sounds it was actually a good oven. It took forever to cook and come to temperature, but it was a moist heat and capable of getting extremely hot if left on. It was difficult to light though. I would cook goose again. I'd cook duck again too. A large goose (typically they aren't as large as turkey) is quite expensive. I paid like $39 for one.

[Anonymous No.17042087]

They tend to be oily but I like them a lot.

[Anonymous No.17042281]

>>17038774
Greasier, but better flavor. What you *really^ want is actual game bird, but this is superior to standard issue turkey.

[Anonymous No.17042419]

>>17041532
>I've never lived in an area where it's possible to buy goose for <$100
Mind if I ask where that is? Like which country?

[Anonymous No.17043753]

i have now a desire to roast a goose

[Anonymous No.17043812]

OP here:
Thanks for the help.
It turned out okay, really did taste like roast beef and the gravy was excellent. But I think I'm gonna stick to duck, simply because I'm better at it.

[Anonymous No.17043822]

>>17043753
its not bad
youll like it more if you hunt your own.

[Anonymous No.17043978]

>>17039522
Geese are cute :(

[Anonymous No.17044399]

>>17038774
Well how was it?

[Anonymous No.17044468]

>>17044399
It was okay, but the gravy was top notch. Roast beef is an accurate description.
But I'll be sticking to duck. Quacks taste better than honks.

[Anonymous No.17044827]

>>17038855
Even better if you can get goose fat in a store

[Anonymous No.17044859]

A Honkin' good time

[Anonymous No.17044905]

>>17038774
Be sure to report your findings I was thinking of getting one for christmas

[Anonymous No.17044929]

>>17039613
>Adam Ragusea
Never heard of him but why would you get assblasted for sharing his vids? Just watching and he seems like a reasonable and non-annoying youtube cook.

[Anonymous No.17044939]

>>17044859
You didn't post the song https://www.youtube.com/watch?v=fGYYijgtN5E