This method of cooking our White Embdem goose will result in the most succulent meat imaginable, while successfully rendering out the fat stored beneath the birds skin. It is a simple, two-step process starting out on the stovetop and finishing in the oven. Unlike oven roasting, which utilizes indirect, dry heat, this method relies primarily on the moisture of braising to roast the goose.
First Things First
There are a few things to tend to before the goose is ready for the pan. First, you need to pull all the excess fat out from the cavity at the tail vent, which is the opening at the rear of the goose. Save this prized fat to render later into a precious, flavorful fat for eating and cooking. Next comes a little knife work that will prep the bird for much easier carving. This starts with removing the wishbone; then because this bird was built with such strong tendons and joints for migratory flight, you will also loosen the wings and legs.
Starting with the wings, chop off the ends just below the joint. Next, hold the remaining upper wing and move it around, extending it some to help reveal the ball joint while you are reaching inside the bird through the neck cavity with your free hand to feel the rounded point where this joint attaches to the shoulder. Once you locate this joint, continue to hold the end of the wing to stabilize the joint, and using your free hand again, reach back in with the knife, and carefully cut through this ball joint from inside the bird. Upon succeeding, you’ll feel the wing bone free from the bird, while the wing itself will remain attached to the bird by the unbroken skin. Repeat this entire process on the opposite wing.
Next, you’ll cut through the thigh joint where it connects at the small of the birds back, from the outside of the bird. Turn the goose onto its breast, hold the thigh and move it around to locate and extend the joint. Keep firm hold of the leg to stabilize the extended joint, with your free hand place the tip of a sharp knife at the joint, and carefully thrust the tip down into it; leaving the smallest possible slit in the skin, severing the tendons and loosening the thigh without cutting all the way through the meat on the other side. Repeat on the other thigh. Afterwards sew or use small skewers to close the cut slits. Now thoroughly rub the goose both inside and out with the juice of one large, fresh lemon and using a good salt, lightly season the inside of the cavity.
Next order of business is to truss the goose by simply running a long skewer completely through the bird close to the shoulder, securing both wings. Run a second long skewer completely through at the hips to secure both thighs. Bind the ends of the drumsticks together, and in place above the tailpiece with a length of cotton kitchen string or butcher’s twine.
The last bit of prep is to aid in rendering the birds fat. To do this, use the very tip of your sharp trussing needle to pierce the skin in several places creating tiny exit points for the escaping fat, taking care not to push beyond just breaking the skin. You do not want to poke or pierce the actual meat. The prep is now complete. Use these links to learn how to remove the wishbone and for the last steps of this unique process for a perfectly roasted goose.
1) Use your index finger and thumb to hold the skin taut when piercing that skin. Again, be very careful to just break the skin and not poke or pierce the flesh.