Poultry
Ground
Ground goose is minced meat for sauces, terrines, stuffings and burgers. It is rich dark poultry with abundant subcutaneous fat and festive depth. Lean game mince usually needs added fat for juiciness. Keep cold, do not overwork, and cook thoroughly in mixed dishes. Season with apple, sage, red cabbage, potato, five-spice and plum. Blend with pork or duck fat for sausages if wanted.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.5 g
- Saturated Fat 2.96 g
- Trans Fat 0.1 g
- Monounsaturated Fat 4.22 g
- Polyunsaturated Fat 1.95 g
- Cholesterol 88.5 mg
- Sodium 70.2 mg
- Salt 0.14 g
- Total Carbohydrate 1.03 g
- Dietary Fibre 0 g
- Total Sugars 0.48 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 68.8 g
- Energy 171 kcal
- Water 68.8 g
- Carbohydrates 1.03 g
- Sugars 0.48 g
- Protein 22.1 g
- Fat 10.5 g
- Saturated Fat 2.96 g
- Monounsaturated Fat 4.22 g
- Polyunsaturated Fat 1.95 g
- Omega-3 0.2 g
- Trans Fat 0.1 g
- Vitamins 35.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 7.44 mg
- Vitamin B5 — Pantothenic Acid 0.92 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 1.8 µg
- Vitamin B9 — Folate 5.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 0.9 µg
- Minerals 390 mg
- Major Minerals 388 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 88.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 7.44 · vitamin-b5-pantothenic-acid: 0.92 · vitamin-b6: 0.46 · vitamin-b7-biotin: 1.8 · vitamin-b9-folate: 5.3 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 0.9 ·
Minerals
Ground of Goose: composition reflects this culinary part relative to the whole ingredient.
History
Chinese roast goose and British Christmas goose competed with rising turkey fashion; ground of goose took a named place in that kitchen trade.
Chinese roast goose and British Christmas goose competed with rising turkey fashion. Cooks treated ground of goose as a cut with its own timing and sides.
As goose cookery specialised, ground was portioned and sold ready for the pan. Chinese roast goose and British Christmas goose competed with rising turkey fashion.