FoodBanter.com - View Single Post

Gary

wrote:
>
> If you cook goose properly, it isn't greasy. Got to pierce the breast
> where the fat tissues are, then bake on a rack, allowing the fat to
> melt and drip clear. If the goose sits in the grease as it cooks,
> yuck. I like it stuffed with sage and onion stuffing and served with
> sharp apple sauce.

I've always wanted to try goose. Maybe the guy I work with will bring
me a wild one this fall/winter. He actually offered one last year but
at the time, I didn't want to bother cleaning it...Gutting,
de-feathering, etc. It IS a time consuming thing.

I once cooked a whole duck in the oven without being up on a rack. It
was the greasiest thing I've ever eaten but it was super tasty. I
stuffed it too so all the stuffing was super greasy too. After eating
all that grease with it though, I was almost sick and for several
days, even the mention of DUCK made me feel sick. hahah

It was very delicious....just a major fat overload.

G.