 | |
| Type | Poultry |
|---|---|
| Course | Main dish,side dish |
| Serving temperature | Hot or cold |
| Variations | Roasted, steamed, braised, stewed, spit-roasted, simmered |
In cooking and gastronomy,goose is the meat of several species of bird in the familyAnatidae, which also includes ducks and swans. The family has acosmopolitan distribution, and variouswild species anddomesticated breeds are used culinarily in multiple cuisines. There is evidence as early as 2500 BC of deliberate fattening of domesticated geese in Egypt.
The meat, liver and other organs, fat, blood, and eggs are used culinarily in various cuisines. Methods of cooking include roasting,spit-roasting,braising, steaming,grilling,simmering, andstewing. Dishes include roasts, joints, soups, stews, curries, sausages, forcemeats, and dumplings.
In many culinary traditions, aroast goose is afeast meal dating back centuries.
The meat, liver and other organs, fat, skin and blood are used culinarily in various cuisines.[1] The meat has a distinctive flavor.[2]
Goose eggs are also used culinarily, but unlike chicken eggs are only available seasonally; in the UK goose eggs have a autumn-to-early-winter availability.[1]
Roast goose is the most common method of preparation. Roasted whole or cut-up goose dishes are found inAsian,European, andMiddle Eastern cuisines.[3]Spit-roasted goose was a traditional component of theindigenous cuisines of North America.[4]
A byproduct of roasting is that roasting a goose willrender a great deal of excellent-quality fat which can be used for roasting potatoes or other vegetables, as theshortening in pie crust (sweet or savory), as a spread for bread, and a multitude of other culinary uses.[5][6][1][7] One can also simmer pieces of goose submerged in the fat to makeconfit. In some cuisines geese are raised primarily forlard.[5] According toNPR, goose fat is "the crème de la crème of fats".[3] in 2006Nigella Lawson called it "the essential Christmas cooking ingredient".[3]
InChinese cuisine, goose is also steamed orbraised with aromatics. In some cuisines stews or soups are made from goose meat. InGerman cuisine, goose neck isstuffed with goose liver and cooked to make a sausagelike dish; similar dishes are madein eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage.[8]
Goose and goose liver are also used to makefoie gras,pâtés, and other forms offorcemeat.
| Goose as food | |||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 燒鵝 | ||||||||||||||
| Simplified Chinese | 烧鹅 | ||||||||||||||
| Hanyu Pinyin | shāo é | ||||||||||||||
| CantoneseYale | sīu ngó | ||||||||||||||
| Literal meaning | roast goose | ||||||||||||||
| |||||||||||||||
Most Chinese preparations of goose involve cooking it thoroughly.In southern China, roast goose is a variety ofsiu mei, or roasted meat dishes, withinCantonese cuisine. It is made by roastinggeese with seasoning often in acharcoal furnace at high temperature. Roasted geese of high quality have crisp skin with juicy and tender meat. Slices of roast goose may be served withplum sauce.[citation needed]
In thecuisine of Teochew people in Singapore, braised goose is a traditional dish; typicalbraising ingredients includesoy sauce,rice wine, garlic, and spices such as cinnamon, ginger, andstar anise.[9]
Roast goose is traditionally popular and remains a common main dishin Hong Kong.[5][10] Roast goose, as served in Hong Kong, especially in the city ofSham Tseng,[11][12] is similar[clarification needed] to its counterpart in the neighboringGuangdong Province ofsouthern China. Some restaurants offer a similarly prepared roastduck.[citation needed]
For many European cultures, roast goose is traditionally[13] eaten only on appointed holidays, including Christmas andSt. Martin's Day.[14][15] Roast goose was a traditionalSabbath meal among Jews in Eastern Europe.[3]
A traditional dishin Croatia isguščji paprikaš, a noodle and goose meat stew with roots in the areas aroundŽupanja.[16] Croatia also has a roasted goose dish,martinjska guska s marunima, which is stuffed with chestnuts; it is often served on the feast of St. Martin.[16]
In parts ofFrance, such asAlsace, goose is a commonly eaten main dish.[5] Goose fat is an essential ingredient in a traditionalcassoulet.[3]
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In Germany, roast goose is a staple for Christmas Day meals.[15] A traditional German dish isGefüllter Gänsehals, a dish of goose neck stuffed with a mixture of goose liver, bacon, bread, and herbs which is sautéed, simmered, and sliced for serving.[17]
The "goose region" of Hungary is the southernGreat Hungarian Plains.[18] Goose liver is a major export.[18]
Geese have been raised for foodin Poland for centuries. In the 1600s and 1700s they were particularly popular for feast and celebration dinners.[19]Czernina soup was traditionally popular.[19] National consumption of goose has decreased, with most geese being consumed on St. Martin's Day.[19]
Manyindigenous people of North America traditionally depended heavily on goose as a food.[4]
Goose has generally been replaced by theturkeyin the United States;[5] the high price per pound of goose and low ratio of meat to bone and fat makes goose more expensive per serving than turkey.[5] While goose was once a common Christmas dinner in the United States, it has become less popular as the main dish than other meats or fish.[20][21]
Goose is not commonly eatenin Australia, but as of 2019 was raised on the continent and offered in some restaurants.[10]
Goose was eaten inAncient Egypt.[3] There is evidence as early as 2500 BC of deliberate fattening before consumption.[2][7]
Feseekh is a traditionalEgyptian dish that is usually served duringSham el-Nessim, a spring holiday that dates back to the time of the Pharaohs. Feseekh is made by salting and fermenting fish, often with goose meat added to enhance its flavor and nutrition.[citation needed]
In Iran goose meat is often used inghimeh, a stew of yellow split peas, diced potatoes, and meat cooked in a tomato sauce.[citation needed]
Mansaf is a traditionalJordanian dish often served during weddings and other celebrations; it is usually made with tender pieces of lamb or goat meat cooked with spices, served on top of a bed of rice, and topped with a yogurt sauce, but goose meat is sometimes used as.[citation needed]
Roasted goose is a commonly eaten main dish in partsof Turkey.[5] TheKars region of Turkey specializes in Kars-style roast goose, orKars kazı ve bulgur pilavı (Kars goose with bulgur pilaf).[22][23][24] TheKars goose is also a breed of goose raised in the area specifically for use in this dish.[25] The goose is baked at extremely high temperature in atandoori-style oven above a dish ofbulgur onto which the rendering fat drips.[25]
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