Goose as food

In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae. The goose is in the biological family of birds including ducks, and swans, known as the family of Anatidae. The family has a cosmopolitan distribution. Roast goose is a dish found in Chinese, European, and Middle Eastern cuisines. In Chinese cuisine, geese and ducks can be steamed with aromatics. Goose and goose liver are also used to make foie gras, pates and other forms of forcemeat. Most Chinese preparations of goose involve cooking it thoroughly, while in France the breast meat is often carved off to be grilled rare (as with duck), while the rest of the tough carcass is further roasted.

Roast goose

Southern China

A roasted goose
Goose as food
Traditional Chinese
Simplified Chinese
Hanyu Pinyinshāo é
Cantonese Yalesīu ngó
Literal meaningroast goose

In southern China, roast goose is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with seasoning often in a charcoal furnace at high temperature. Roasted geese of high quality have crisp skin with juicy and tender meat. Slices of roast goose may be served with plum sauce.

Hong Kong

Roast goose, as served in Hong Kong,[1] [2] is similar to its counterpart in the neighboring Guangdong Province of southern China. Some restaurants offer a similarly prepared roast duck.


Christmas goose (Weihnachtsgans)

Goose has a distinct flavor[3] which makes it a favorite[4] European Christmas dish. In Germany, roast goose is a staple for Christmas Day meals.[5] For European cultures, roast goose is traditionally[6] eaten only on appointed holidays, including St. Martin's Day.[7]

It is generally replaced by the turkey in the United States. Similarly, goose is often an alternative to turkey on European Christmas tables. In the United States, the price per pound of goose is usually similar to that of farmed duck, but the large size of the bird and low yield of meat to bone and fat makes a goose a luxury item for most. An added value is that roasting a goose will render a great deal of excellent quality fat which is typically used for roasting potatoes or as the shortening in pie crust (sweet or savory). One can also simmer pieces of goose submerged in the fat to make confit. Roast goose is also a popular ingredient for post-Christmas meals. There are a number of recipes for Boxing Day which make use of left over roast goose from one's Christmas Day banquet.[8]


Prevalent stuffings[9] are apples, sweet chestnuts, prunes and onions. Typical seasonings[10] include salt and pepper, mugwort, or marjoram. Also used are red cabbage, Klöße, and gravy, which are used to garnish the goose.

Middle East

Among the most famous food products special to Kars region of Turkey are Kars honey, Kars Kasseri, Kars Gruyère cheese, which tastes like Swiss Emmental cheese, and Kars style roast goose.[11][12][13]

See also


  1. "Eating in Hong Kong". 11 March 2012. Retrieved 13 August 2012.
  2. "Where the Wild Things Are". 11 December 2009. Archived from the original on 23 January 2013. Retrieved 14 August 2012.
  3. Roast goose makes Christmas dinner special Archived 2020-03-14 at the Wayback Machine Retrieved 5 June 2013
  4. Scandinavian Roast Christmas Goose from Epicurious, published on February 1964 issue Archived 2017-09-06 at the Wayback Machine Retrieved 5 June 2013
  5. in Germany at BBC language portal Retrieved 5 June 2013
  6. Roast Christmas Goose from the New York Times, originally published in December 18, 1994 Retrieved 5 June 2013
  7. "Calendar of the traditions, festivals, and holidays in German-speaking countries". Oxford Language Dictionaries Online. Archived from the original on 2 August 2010. Retrieved 26 November 2009.
  8. Nigel Slater’s Christmas recipe for gooseRetrieved 5 June 2013 Archived 10 March 2016 at the Wayback Machine
  9. "Goose fat potatoes recipe". The Daily Telegraph. 17 December 2012.
  10. A Christmas Goose chase Retrieved 4 June 2013
  11. Yaşin, Mehmet (21 January 2007). "Kars'ta kaz kebabı ziyafeti". Hürriyet Yazarlar (in Turkish). Retrieved 7 April 2013.
  12. Taşdemir, Yüksel Turan. "Kars Kazı, Kars Kars kaşarı , Kars Grevyeri, Kars Balı ve Bu Yöreye Özel Besinler" (in Turkish). Tavsiye Ediyorum. Retrieved 7 April 2013.
  13. "Kars usulu Kaz / Kars style roasted goose". Turkish cuisine. 26 January 2012. Retrieved 7 April 2013.
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