Poultry
Goose
Goose is a large waterfowl with dark, richly flavoured meat and abundant fat ideal for festive roasting and confit. Breeds such as Embden, Toulouse, and Chinese geese differ in size, fat deposition, and traditional use for meat versus foie gras. Roast goose anchors winter celebrations in Europe; rendered fat is prized for potatoes and pastry. Legs suit slow cooking, while breast can be cured or roasted pink.
Also known as: Oie, Gans, É
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Breeds, cuts & preparations
Variety
Source
Provenance
Preparation
CommonCharacteristic
Grading systems
European Union — EU Poultry Class
A
United States — USDA
Grade A
History
Geese were kept in ancient Egypt and across early Eurasian farmyards for meat, fat, and feathers.
Medieval European Christmas and Michaelmas traditions centred on roast goose.
French south-west farming developed goose confit and foie gras as regional specialities.
Commercial goose farming and frozen festive birds maintained seasonal demand worldwide.