On 2013-09-26 6:22 PM, Janet Bostwick wrote:
> On Fri, 27 Sep 2013 06:25:41 +1000, Jeßus > wrote:
>
> snip
>
> I mostly slow cook goose and duck, although I don't
>> mind roast duck - I've never had a problem with either being dry or
>> tough. I don't mind goose, but don't love it enough to bother killing
>> or dressing them these days, I sell off the goslings now instead.
>
> There are a couple of small businesses around here that will do the
> dressing for you. Will also smoke them if you like.
> Low and slow is the way to roast after the fat has been melted away
> from the breast.


I am not refusing to eat it. I just don't want to bother trying to cook
it. Maybe if someone serves me some and it's really good I will ask them
for a recipe and try to cook it. It's just that I have never had goose
good enough for me to want to replicate it at home.