Goose
A majestic, richly flavored bird and the historic centerpiece of winter feasts. Goose offers succulent dark meat, celebrated crisp skin, and treasured rendered fat that has seasoned European cooking for centuries.
Understanding Goose Cuts
Goose is entirely dark meat — richer and more deeply flavored than turkey or chicken, with a generous layer of fat that renders during roasting to produce famously crisp skin. A larger, grander bird than duck, goose brings presence and tradition to the holiday table.
Whole Goose
A grand, festive bird — the traditional centerpiece of European winter celebrations, offering rich dark meat and ample fat for roasting.
Goose Breast
Meaty, rich breast — excellent seared rare like duck, or roasted whole; the largest and most substantial of poultry breasts.
Legs & Thighs
Flavorful dark meat that shines when slow-braised or confited — tender, rich, and deeply savory.
Goose Wings
Fatty and flavorful — superb for braising, smoking, or enriching stocks and soups with body and depth.
Goose Liver
A luxurious organ meat used for pâtés and terrines; goose liver is the traditional base of foie gras.
Goose Fat (Schmaltz)
Renowned rendered fat — the secret behind the crispiest roast potatoes and the richest traditional pastries and dumplings.
Goose Neck & Back
Gelatin-rich bones and trim perfect for deeply flavored stocks, gravies, and traditional soups.
Giblets
Heart, gizzard, and liver — flavorful additions to gravies, stuffings, and rustic country dishes.
About Goose
A Festive Tradition: Long before turkey, goose was the beloved centerpiece of European winter celebrations — from English Christmas to St. Martin's Day in Germany and France. Its rich flavor and grand presentation make it a natural choice for special gatherings.
The Fat Is Gold: A roasting goose releases cups of flavorful fat — prized across Europe for roasting potatoes, cooking vegetables, and even baking. Goose fat keeps for months refrigerated and is considered the secret to the world's best roast potatoes.
Nutritional Profile: Goose is a rich source of protein, iron, zinc, and B vitamins. It is higher in fat than other poultry, but much of that fat is monounsaturated — the same heart-healthy fat found in olive oil.
Cooking Tips: Goose benefits from slow roasting to render the generous fat and crisp the skin. Prick the skin (not the meat) and pour off fat during roasting. Stuff with fruit — apples, prunes, or chestnuts — to complement its richness. Rest the bird well before carving, and save every drop of fat.
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Recipes with Goose
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