Goose

Oie

What it is

The Christmas bird of Europe before the turkey crossed the Atlantic, and geese were once walked to market in flocks with tar on their feet to protect them on the road. A roasting goose renders close to a litre of fat.

In the kitchen

Prick the skin all over and pour off the fat three or four times during roasting. Keep every drop of it.

Goes with

Apple Red cabbage Chestnut Onion Sage Thyme Juniper berry Potato

Same species

Goose foie gras Goose fat Cured goose breast

Also used with

Mugwort Rowan berry

In season alongside

Woodcock Japanese amberjack (buri) Mallard Eel Figatellu Hare

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