It's been many years but I used to always make goose for Christmas dinner. Oh yes, making a goose makes cooking a turkey seem like a walk in park.
I used to follow Julia Child's recipe that is similar in concept to how the Chinese make Peking Duck eg. to finish with a crispy skin and moist meat. So basically one steams the duck (and pricks the skin) for roughly an hour and a half to get rid of some of the fat. One then let's the bird cool after which it's stuffed (I used a cornbread/sage/sausage stuffing), baked and finally braised for about 45 mins. Oh, one also has to precut the tendons in the wings so you can carve the bird when it's done. While a goose isn't big (usually around 12 lbs), it's a heavy dark meat and a little bit goes a long way. 12 lbs easily fed six people with meat to spare.
I used to follow Julia Child's recipe that is similar in concept to how the Chinese make Peking Duck eg. to finish with a crispy skin and moist meat. So basically one steams the duck (and pricks the skin) for roughly an hour and a half to get rid of some of the fat. One then let's the bird cool after which it's stuffed (I used a cornbread/sage/sausage stuffing), baked and finally braised for about 45 mins. Oh, one also has to precut the tendons in the wings so you can carve the bird when it's done. While a goose isn't big (usually around 12 lbs), it's a heavy dark meat and a little bit goes a long way. 12 lbs easily fed six people with meat to spare.
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