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Goose Techniques

Tommy_Mac's picture

I cooked my first goose this weekend, and it didn't turn out to be as nice as I would like. The skin was quite thick, very greasy, and the meat not very plentifull. There are at least 3-4 different recipes for it, each one claiming that it is the only way.

Some boil it first briefly, then store it uncovered in the fridge for a couple days to dry the skin before roasting;

Others, cook it, covered in water, for several hours, then broil it at high heat;

Others just throw it in the roaster uncovered for several hours;

Finally, others have this whole drill with cheesecloth.

What are the way(s) that you folks find is the "best" way to get: (1) A nice crisp skin; and (2) All the fat out of the skin; and (3) Not to overcook it while achieving Nos. 1 and 2?

Thanks in advance.

aussiechef's picture

(post #25888, reply #1 of 2)

Hair dryers. That's the trick. Gotta run now.

aussiechef's picture

(post #25888, reply #2 of 2)

Now to continue: goose
i is
greasy, it doesn't provide much bang for your buck,it has a thick skin and it tastes quite different, almost gamey. Good on you for trying but it's difficult to get right. Having roasted goose on three different continents now, and finding that they are similiar, we don't do it any more. I prefer to use the legs in confit and the meat in some pie or other. It's the fat I treasure.

However, if you want to try again, after you have steamed the goose for some time depending on how large it is(until it is almost cooked through), you get out the hair dryers and dry the skin so much that the fat starts to pour out of it. This takes at least one bottle of champagne to be consumed. When you put it back into a very hot oven to finish, the skin will be crispy but the meat not overdone. I'm sure a genuine convection oven could achieve the same result.

We have guests who fondly remember Hair-Drier Goose. Of course we plied them with mucho champagne so I don't know what they remember, but they did all the work!