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Graham

On 2018-11-05 5:46 PM, wrote:
> On Mon, 5 Nov 2018 16:17:51 -0700, graham > wrote:
>
>> On 2018-11-05 2:26 PM, wrote:
>>> On Mon, 5 Nov 2018 12:53:03 -0700, graham > wrote:
>>>
>>>> On 2018-11-05 12:46 PM, wrote:
>>>>> On Mon, 05 Nov 2018 10:16:41 -0500, Gary > wrote:
>>>>>
>>>>>> wrote:
>>>>>>>
>>>>>>> A goose has to be roasted exactly right if it is not to be a horrible,
>>>>>>> greasy mess.
>>>>>>
>>>>>> Please, when you get time, tell how to do it right, iyo.
>>>>>>
>>>>>> I've always wanted to try goose. Have to special order it around
>>>>>> Christmas time here as stores don't normally carry it. Pretty
>>>>>> expensive too. I've always wanted to try it though.
>>>>>
>>>>> It is expensive in that one goose really only makes a good meal for
>>>>> four. I go Chinese and leave it in the fridge uncovered overnight.
>>>>> Then prick the breast well with a fork, not deeply, just enough to
>>>>> allow the fat to get out, all the fat is on the breast in geese.
>>>>>
>>>>> I stuff mine with sage and onion stuffing, then place on a rack and
>>>>> roast about 450° til it starts to sizzle, then turn down to 300/350°
>>>>> -- check in thigh with thermometer, time will vary greatly with size
>>>>> of the goose.
>>>>>
>>>>> Wish this had not been discussed, am now craving some roast goose
>>>>>>
>>>>>> The first (and only) time I cooked duck (domestic) I did it all
>>>>>> wrong. I treated it like a roast chicken...stuffed and roasted.
>>>>>> What a greasy mess that was. Still very delicious though so I ate
>>>>>> way too much. For the next several months, just the mention of
>>>>>> "DUCK" would make me nauseous. It was a family joke between my
>>>>>> daughter and I for years. heh heh
>>>>>>
>>>>>> Odd shaped too. It was like a rectangular-shaped body, like a box
>>>>>> with wings and legs.
>>>>>>
>>>>>> Note: In the past several years, a hunter friend always offers me
>>>>>> free wild ducks. Heck...cage free, free range, organic little
>>>>>> boys and girls. I rarely accept the offer though. The wild ones
>>>>>> are a bit gamey, very lean and not worth all the cleaning trouble
>>>>>> that a shot duck entails. You also have to be careful not to
>>>>>> break a tooth on a missed shot pellet when eating it.
>>>>>>
>>>>>> He doesn't gut, remove feathers or anything. Each duck he eats,
>>>>>> he just cuts out the few ounces of breast meat and throws the
>>>>>> rest away. That's wrong imo. I scold/tease him about that
>>>>>> constantly.
>>>>
>>>> I would love to try roasting one directly of an oven rack with a tray of
>>>> potatoes underneath to catch the dripping fat. The thought of the
>>>> clean-up puts me off.
>>>
>>> I did mean the rack in a roasting pan
>>>
>> I know! Dad saw one cooked that way on a TV program some years ago and
>> talked about it whenever we were discussing food.
>
> You're right though, the fat that is gathered is marvellous for
> roasting spuds amongst other things.
>
I have a couple of cans of goose fat (from France) in my larder. When I
open one I freeze the excess in an ice-cube tray. A good friend is fat
phobic but raved about some roast potatoes I served for one dinner. His
wife, who knew how they had been cooked, and I kept very straight faces:-)