Indeed, it is more like duck than chicken or turkey. I found it even darker and richer than duck. It was good, but not even close to being worth the trouble or expense. Goose costs about twice as much per pound as premium turkey, and much more of the bird is bone.
This particular goose came out tougher than I expected--on the edge of needing a steak knife at the table. You can braise a tough chicken, but geese are so fat they demand to be roasted. (So the fat will drip off the bird and you can scoop it out of the roasting pan and use it to fry potatoes or something. Rather than trying to braise in half broth and half fat.)
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Date: 2012-11-24 06:20 am (UTC)This particular goose came out tougher than I expected--on the edge of needing a steak knife at the table. You can braise a tough chicken, but geese are so fat they demand to be roasted. (So the fat will drip off the bird and you can scoop it out of the roasting pan and use it to fry potatoes or something. Rather than trying to braise in half broth and half fat.)