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[[Roast goose]] is the most common method of preparation. Roasted whole or cut-up goose dishes are found in [[Asian cuisine|Asian]], [[European cuisine|European]], and [[Middle Eastern cuisine]]s.<ref name=":2">{{Cite web |last=Wolf |first=Bonny |date=19 December 2007 |title=How to Cook Your Goose |url=https://www.npr.org/2007/12/19/17336306/how-to-cook-your-goose |website=[[NPR]]}}</ref> [[Rotisserie|Spit-roasted]] goose was a traditional component of the [[Indigenous cuisine of the Americas|indigenous cuisines of North America]].<ref name=":7" />
[[Roast goose]] is the most common method of preparation. Roasted whole or cut-up goose dishes are found in [[Asian cuisine|Asian]], [[European cuisine|European]], and [[Middle Eastern cuisine]]s.<ref name=":2">{{Cite web |last=Wolf |first=Bonny |date=19 December 2007 |title=How to Cook Your Goose |url=https://www.npr.org/2007/12/19/17336306/how-to-cook-your-goose |website=[[NPR]]}}</ref> [[Rotisserie|Spit-roasted]] goose was a traditional component of the [[Indigenous cuisine of the Americas|indigenous cuisines of North America]].<ref name=":7" />


A byproduct of roasting is that roasting a goose will [[Rendering (animal products)|render]] a great deal of excellent quality fat which can be used for roasting potatoes or other vegetables, as the [[shortening]] in pie crust (sweet or savory), as a spread for bread, and a multitude of other culinary uses.<ref name=":1">{{Cite web |last=Darby |first=Luke |date=2015-12-21 |title=The Case For Eating Goose During the Holidays (Or Pretty Much Anytime) |url=https://www.gq.com/story/the-case-for-eating-goose |access-date=2023-09-17 |website=[[GQ]] |language=en-US}}</ref><ref>{{Cite web |title=Goose |url=https://www.bbcgoodfood.com/glossary/goose-glossary |access-date=2023-09-17 |website=[[BBC Good Food]] |language=en}}</ref><ref name=":6" /> One can also simmer pieces of goose submerged in the fat to make [[confit]]. In some cuisines geese are raised primarily for [[lard]].<ref name=":1" /> According to ''[[NPR]]'', goose fat is "the creme de la creme of fats".<ref name=":2" /> in 2006 [[Nigella Lawson]] called it "the essential Christmas cooking ingredient".<ref name=":2" />
A byproduct of roasting is that roasting a goose will [[Rendering (animal products)|render]] a great deal of excellent quality fat which can be used for roasting potatoes or other vegetables, as the [[shortening]] in pie crust (sweet or savory), as a spread for bread, and a multitude of other culinary uses.<ref name=":1">{{Cite web |last=Darby |first=Luke |date=2015-12-21 |title=The Case For Eating Goose During the Holidays (Or Pretty Much Anytime) |url=https://www.gq.com/story/the-case-for-eating-goose |access-date=2023-09-17 |website=[[GQ]] |language=en-US}}</ref><ref>{{Cite web |title=Goose |url=https://www.bbcgoodfood.com/glossary/goose-glossary |access-date=2023-09-17 |website=[[BBC Good Food]] |language=en}}</ref><ref name=":6" /><ref name=":10">{{Cite journal |last=Davidson |first=Alan |date=2014-01-01 |title=The Oxford Companion to Food |url=http://dx.doi.org/10.1093/acref/9780199677337.001.0001 |journal= |doi=}}</ref> One can also simmer pieces of goose submerged in the fat to make [[confit]]. In some cuisines geese are raised primarily for [[lard]].<ref name=":1" /> According to ''[[NPR]]'', goose fat is "the creme de la creme of fats".<ref name=":2" /> in 2006 [[Nigella Lawson]] called it "the essential Christmas cooking ingredient".<ref name=":2" />


In [[Chinese cuisine]], geese in addition to roasting may be steamed or [[Braising|braised]] with aromatics. In some cuisines stews or soups are made from goose meat. In [[German cuisine]], goose neck is [[Stuffing|stuffed]] with goose liver and cooked to make a sausagelike dish; similar dishes are made in [[Eastern European cuisine|eastern Europe]]. Goose meat is also used to fill pies or dumplings or to make sausage.<ref>{{Cite web |last=Elton |first=Sarah |date=2011-10-19 |title=My First Helping of Canada Goose |url=https://www.theatlantic.com/health/archive/2011/10/my-first-helping-of-canada-goose/246881/ |access-date=2023-09-17 |website=[[The Atlantic]] |language=en}}</ref>
In [[Chinese cuisine]], geese in addition to roasting may be steamed or [[Braising|braised]] with aromatics. In some cuisines stews or soups are made from goose meat. In [[German cuisine]], goose neck is [[Stuffing|stuffed]] with goose liver and cooked to make a sausagelike dish; similar dishes are made in [[Eastern European cuisine|eastern Europe]]. Goose meat is also used to fill pies or dumplings or to make sausage.<ref>{{Cite web |last=Elton |first=Sarah |date=2011-10-19 |title=My First Helping of Canada Goose |url=https://www.theatlantic.com/health/archive/2011/10/my-first-helping-of-canada-goose/246881/ |access-date=2023-09-17 |website=[[The Atlantic]] |language=en}}</ref>
Line 97: Line 97:


=== Egypt ===
=== Egypt ===
Goose was eaten in [[Ancient Egypt]].<ref name=":2" /> There is evidence as early as 2500 BC of deliberate fattening before consumption.<ref name=":8" />
Goose was eaten in [[Ancient Egypt]].<ref name=":2" /> There is evidence as early as 2500 BC of deliberate fattening before consumption.<ref name=":8" /><ref name=":10" />


[[Fesikh|Feseekh]] is a traditional [[Egyptian cuisine|Egyptian]] dish that is usually served during [[Sham Ennessim|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.{{Cn|date=September 2023}}
[[Fesikh|Feseekh]] is a traditional [[Egyptian cuisine|Egyptian]] dish that is usually served during [[Sham Ennessim|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.{{Cn|date=September 2023}}

Revision as of 20:39, 17 September 2023

Goose
Roast goose served to Babur at a 16th century banquet given by the Mirzas
TypePoultry
CourseMain dish, side dish
Serving temperatureHot or cold
VariationsRoasted, steamed, braised, stewed, spit-roasted, simmered

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, 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, and dumplings.

In many culinary traditions, a roasted goose is a feast meal dating back centuries.

Uses

A roasted goose
A dish of roast goose

The meat, liver and other organs, fat, skin and blood are used culinarily in various cuisines.[1] The meat has a distinctive flavor.[2]

Goose eggs are also used culinarily, but unlike chicken eggs are only available seasonally; in the UK goose eggs have a fall-to-early-winter availability.[1]

Roast goose is the most common method of preparation. Roasted whole or cut-up goose dishes are found in Asian, European, and Middle Eastern cuisines.[3] Spit-roasted goose was a traditional component of the indigenous cuisines of North America.[4]

A byproduct of roasting is that roasting a goose will render a great deal of excellent quality fat which can be used for roasting potatoes or other vegetables, as the shortening in pie crust (sweet or savory), as a spread for bread, and a multitude of other culinary uses.[5][6][1][7] One can also simmer pieces of goose submerged in the fat to make confit. In some cuisines geese are raised primarily for lard.[5] According to NPR, goose fat is "the creme de la creme of fats".[3] in 2006 Nigella Lawson called it "the essential Christmas cooking ingredient".[3]

In Chinese cuisine, geese in addition to roasting may be steamed or braised with aromatics. In some cuisines stews or soups are made from goose meat. In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage.[8]

Goose and goose liver are also used to make foie gras, pâtés, and other forms of forcemeat.

Eastern Asia

Goose as food
Traditional Chinese燒鵝
Simplified Chinese烧鹅
Hanyu Pinyinshāo é
Cantonese Yalesīu ngó
Literal meaningroast goose
Transcriptions
Standard Mandarin
Hanyu Pinyinshāo é
IPA[ʂáʊ ɤ̌]
Yue: Cantonese
Yale Romanizationsīu ngó
IPA[siw˥ ŋɔ˧˥]

China

Most Chinese preparations of goose involve cooking it thoroughly. 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.[citation needed]

In Teochew's Singaporean community, Teochew braised goose is a traditional dish; typical braising ingredients include soy sauce, rice wine, garlic, and spices such as cinnamon, ginger, and star anise.[9]

Window display at a restaurant specializing in goose dishes in Hong Kong

Hong Kong

Roast goose is traditionally popular and remains a common main dish in Hong Kong.[5][10] Roast goose, as served in Hong Kong, especially in the city of Sham Tseng[11][12] is similar [clarification needed] to its counterpart in the neighboring Guangdong Province of southern China. Some restaurants offer a similarly prepared roast duck.[citation needed]

Yat Lok Restaurant (Roast Goose Restaurant) is a Michelin-starred family restaurant in Hong Kong that specializes in goose prepared in the style of Cantonese Barbecue.[10]

Europe

For many European cultures, roast goose is traditionally[13] eaten only on appointed holidays, including Christmas and St. Martin's Day.[14][15] Roast goose was a traditional Sabbath meal among Jews in Eastern Europe.[3]

Croatia

A traditional dish in Croatia is guščji paprikaš, a noodle and stew with roots the areas around Županja.[16] Croatia also has a roasted goose dish, martinjska guska s marunima, which is stuffed with chestnuts; it is often served on the feast of St. Martin.[16]

France

In parts of France, such as Alsace, goose is a commonly eaten main dish.[5] Goose fat is an essential ingredient in a traditional cassoulet.[3]

Christmas goose in Germany

Germany

In Germany, roast goose is a staple for Christmas Day meals.[15] A traditional German dish is Gefüllter Gänsehals, a dish of goose neck stuffed with a mixture of goose liver, bacon, bread, and herbs which is sauteed, simmered, and sliced for serving.[17]

Poland

Geese have been raised for food in Poland for centuries. In the 1600s and 1700s they were particularly popular for feast and celebration dinners.[18] Czernina soup was traditionally popular.[18] National consumption of goose has decreased, with most geese being consumer on St. Martin's Day.[18]

North America

Canada

Many indigenous people of North America traditionally depended heavily on goose as a food.[4]

United States

Goose has generally been replaced by the turkey in the United States.[5] In the United States, the price per pound of goose, 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.[19][20]

Oceania

Goose is not a commonly-used poultry in Australia but as of 2019 was raised on the continent and offered in some restaurants.[10]

Western Asia and the Middle East

Egypt

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.[citation needed]

Iran

In Iran, goose meat is often used in ghimeh, a stew of yellow split peas, diced potatoes, and meat that is cooked in a tomato sauce.[citation needed]

Jordan

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.[citation needed]

Turkey

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).[21][22][23] The Kars goose is also a breed of goose raised in the area specifically for use in this dish.[24] The goose is baked at extremely high temperature in a tandoori-style oven above a dish of bulgur onto which the rendering fat drips.[24]

  • Gęsie pipki (goose necks stuffed with meat)
    Gęsie pipki (goose necks stuffed with meat)
  • Goose soup with root vegetables
    Goose soup with root vegetables
  • Roast goose with Klöße dumplings and red cabbage
    Roast goose with Klöße dumplings and red cabbage
  • Braised goose
    Braised goose
  • Roast goose curry served with rice at a restaurant in Thailand
    Roast goose curry served with rice at a restaurant in Thailand
  • Goose in blood sauce at a restaurant in Willmersreuth
    Goose in blood sauce at a restaurant in Willmersreuth
  • Jars of goose lard
    Jars of goose lard
  • Pie made with leftover goose meat from a roast goose
    Pie made with leftover goose meat from a roast goose
  • Kaz tiridi, a Turkish specialty of goose meat served over bulgur
    Kaz tiridi, a Turkish specialty of goose meat served over bulgur
  • Cholent, a stew of beans topped with smoked goose
    Cholent, a stew of beans topped with smoked goose
  • Goose pierogi
    Goose pierogi
  • Stinky tofu with goose blood
    Stinky tofu with goose blood
  • Goose eggs
    Goose eggs
  • Pork belly with octopus and goose intestines
    Pork belly with octopus and goose intestines
  • Goose fat as a spread on rye bread
    Goose fat as a spread on rye bread

See also

References

  1. ^ a b c Fort, Matthew (2010-09-23). "The golden goose". The Guardian. ISSN 0261-3077. Retrieved 2023-09-17.
  2. ^ a b Kuropatnicki, Andrzej K. (2017). "The tradition of goose-eating in Medieval and Early Modern England". Studia Historyczne. 2: 57–72.
  3. ^ a b c d e f Wolf, Bonny (19 December 2007). "How to Cook Your Goose". NPR.
  4. ^ a b "Geese | Traditional Animal Foods of Indigenous Peoples of Northern North America - Animals - Birds - Waterfowl". McGill University. Retrieved 2023-09-17.
  5. ^ a b c d e f g Darby, Luke (2015-12-21). "The Case For Eating Goose During the Holidays (Or Pretty Much Anytime)". GQ. Retrieved 2023-09-17.
  6. ^ "Goose". BBC Good Food. Retrieved 2023-09-17.
  7. ^ a b Davidson, Alan (2014-01-01). "The Oxford Companion to Food". {{cite journal}}: Cite journal requires |journal= (help)
  8. ^ Elton, Sarah (2011-10-19). "My First Helping of Canada Goose". The Atlantic. Retrieved 2023-09-17.
  9. ^ "Teochew braised goose | Traditional Goose Dish From Chaozhou | TasteAtlas". TasteAtlas. Retrieved 2023-09-17.
  10. ^ a b c Noone, Yasmin (15 November 2019). "Move over duck: Roast goose is also winning hearts". SBS Food. Retrieved 2023-09-17.
  11. ^ "Eating in Hong Kong". wordpress.com. 11 March 2012. Retrieved 13 August 2012.
  12. ^ "Where the Wild Things Are". foreignexposures.com. 11 December 2009. Archived from the original on 23 January 2013. Retrieved 14 August 2012.
  13. ^ Roast Christmas Goose from the New York Times, originally published in December 18, 1994 Retrieved 5 June 2013
  14. ^ "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.
  15. ^ a b in Germany at BBC language portal Retrieved 5 June 2013
  16. ^ a b "Most Popular Goose Dishes in the World". www.tasteatlas.com. Retrieved 2023-09-17.
  17. ^ "Gefüllter Gänsehals | Traditional Goose Dish From Germany | TasteAtlas". www.tasteatlas.com. Retrieved 2023-09-17.
  18. ^ a b c R., A. (November 2015). "Goose Meat in Poland and Abroad". Warsaw Voice (11): 9–9.
  19. ^ Lugen, Mikala (2022-11-27). "The Rise And Fall Of The Classic Christmas Goose". The Daily Meal. Retrieved 2023-09-17.
  20. ^ "What's the most popular part of Christmas dinner? Hint, it's not turkey | YouGov". today.yougov.com. Retrieved 2023-09-17.
  21. ^ Yaşin, Mehmet (21 January 2007). "Kars'ta kaz kebabı ziyafeti". Hürriyet Yazarlar (in Turkish). Retrieved 7 April 2013.
  22. ^ 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.
  23. ^ "Kars usulu Kaz / Kars style roasted goose". Turkish cuisine. 26 January 2012. Retrieved 7 April 2013.
  24. ^ a b "Kars Goose With Bulgur Wheat". Atlas Obscura. Retrieved 2023-09-17.
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