"Giusi" > wrote in message
...
wrap them with bacon and roast them?
>>
>> Ideas, please.
>>
>> Jon
>
> I think you will need to braise at least the hind quarters. Skinned
> breasts can be seared in fat and then roasted at a very high temperature
> to very rare and are exceptional that way.
> Braised goose thighs and legs is something I love served on polenta, but
> it's equally good on tagliatelle.
> It isn't my business, but it's disgraceful to ruin the birds rather than
> pluck them. It isn't that hard, and goose fat and crackling were turned
> into rubbish, whereas they are really fine food.
I'm with you. I had a few recipes lined up to use the rendered goose fat,
including a roasted potato recipe my cousin made for me a few years ago that
were, without doubt, the tastiest spuds I've ever eaten.
Unfortunately, this is the way her boyfriends family has always dealt with
the geese they take and I had no say in the matter. When my daughter called
to ask if I had freezer space for the birds she just said they were whole
birds. I didn't think to ask how they were processed and probably was not in
a position to refuse them anyway. Tough fowl tastes better than bruised
egos.

Thanks for your suggestions about preparation.
Jon