Goose as food
In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae, which also includes ducks and swans. The family has a cosmopolitan distribution, and various wild species and domesticated breeds are used culinarily in multiple cuisines. There is evidence as early as 2500 BC of deliberate fattening of domesticated geese in Egypt.
The meat, liver and other organs, fat, blood, and eggs are used culinarily in various cuisines. Methods of cooking include roasting, spit-roasting, braising, steaming, grilling, simmering, and stewing. Dishes include roasts, joints, soups, stews, curries, sausages, forcemeats, and dumplings.
In many culinary traditions, a roasted goose is a feast meal dating back centuries.
North America[edit]
Canada[edit]
Many indigenous people of North America traditionally depended heavily on goose as a food.[4]
United States[edit]
Goose has generally been replaced by the turkey in the United States.[5] In the United States, the high price per pound of goose, coupled with the large size of the bird and low yield of meat to bone and fat, makes a goose more expensive per serving than Turkey.[5] While goose was once a common Christmas dinner in the United States, it is now less popular as the meal's centerpiece than turkey, prime rib, roast beef, steak, chicken, brisket, pork, ham, lamb, fish, or duck.[20][21]
Western Asia and the Middle East[edit]
Egypt[edit]
Goose was eaten in Ancient Egypt.[3] There is evidence as early as 2500 BC of deliberate fattening before consumption.[2][7]
Feseekh is a traditional Egyptian dish that is usually served during Sham el-Nessim, a spring holiday that dates back to the time of the Pharaohs. Feseekh is made by salting and fermenting fish, often with goose meat added to enhance its flavor and nutrition.
Jordan[edit]
Mansaf is a traditional Jordanian dish often served during weddings and other celebrations; it is typically made with tender pieces of lamb or goat meat that are cooked with spices, served on top of a bed of rice, and topped with a yogurt sauce, but goose meat is sometimes used as a substitute for lamb or goat meat.
Turkey[edit]
Roasted goose is a commonly eaten main dish in parts of Turkey.[5] The Kars region of Turkey specializes in a Kars-style roast goose, or Kars kazı ve bulgur pilavı (Kars goose with bulgur pilaf).[22][23][24] The Kars goose is also a breed of goose raised in the area specifically for use in this dish.[25] The goose is baked at extremely high temperature in a tandoori-style oven above a dish of bulgur onto which the rendering fat drips.[25]
Gęsie pipki (goose necks stuffed with meat)
Goose soup with root vegetables
Braised goose
Pie made with leftover goose meat from a roast goose
Goose eggs
