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There’s plenty of fat on a goose, but much of it renders out while cooking, leaving the lean meat behind. Be sure to prick all over the skin before cooking, to help this process along. This liquid gold should be removed from the pan periodically as the goose roasts (to prevent flare ups and a smoky oven) and saved for cooking potatoes and sautéing vegetables. For the best flavor and texture, geese should be eaten when they are young, and that’s usually around 12 pounds in weight. When planning your meal, estimate 1½ to 2 pound of goose meat (raw weight) per person.
"Poaching goose then roasting it at high heat produces one crisp, succulent bird. Serve this with potatoes cooked in goose fat."
"Goose giblets impart an mild, even delicate, taste when slowly simmered into this risotto. Unlike traditional risotto, where the stock is added one ladle-full at a time, we add all of the hot liquid at once. Constant stirring is not required."
"Boned guinea hen legs are stuffed with a mixture of guinea hen forcemeat seasoned with heavy cream and truffle oil. A glaze of sliced truffles and butter makes for one luxurious sauce. "
"This is an easy way to roast a whole goose--marinate and roast the breast and braise and shred the legs. "
"A garnish of apples roasted with cider vinegar helps offset the richness of fatty, succulent goose."
