Roast goose is cooking goose meat using dry heat with hot air enveloping it evenly on all sides. Many varieties of roast goose appear in cuisines around the world, including Cantonese, European cuisine, and Middle Eastern cuisines. Roasting can enhance its flavor.
Cantonese
In
Guangdong and
Hong Kong, 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. They are normally served with
plum sauce to augment its flavour.
Results of a 2016 survey released by the municipal government of Guangzhou showed that roast goose was the most popular dish, outranking white cut chicken and roast squab.
European
Goose has a distinct flavor
[ Roast goose makes Christmas dinner special Retrieved 5 June 2013] which makes it a favorite
[ Scandinavian Roast Christmas Goose from Epicurious, published on February 1964 issue Retrieved 5 June 2013] European
Christmas dish. In Germany, roast goose is a staple for Christmas Day meals.
[ in Germany at BBC language portal Retrieved 5 June 2013] For European cultures, roast goose is traditionally
[ Roast Christmas Goose from the New York Times, originally published in December 18, 1994 Retrieved 5 June 2013] eaten only on appointed holidays, including St. Martin's Day.
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.[ Nigel Slater’s Christmas recipe for goose Retrieved 5 June 2013 ]
Variations
Prevalent stuffings
are
,
,
and
. Typical seasonings
[ A Christmas Goose chase Retrieved 4 June 2013] include salt and pepper,
mugwort, or
marjoram. Also used are
red cabbage, Klöße, and
gravy, which are used to garnish the goose.
Turkish
Kars style roast goose is one of the most famous food products special to
Kars Province region of
Turkey.
Gallery
1507-A banquet including roast goose given for Babur by the Mirzas.jpg|Timurid dynasty conqueror Babur in a banquet presented with roast goose
Goose roasted.JPG|Roast goose with dumplings ( Klöße) and red cabbage
Roast goose with rice (48892093826).jpg|Roast Goose Curry served with rice at a restaurant in Thailand
See also
External links
