Type | Poultry |
---|---|
Course | Main dish, side dish |
Serving temperature | Hot or cold |
Variations | Roasted, steamed, braised, stewed, spit-roasted, simmered |
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.
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.
Goose as food | |||||||||||||||
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Traditional Chinese | 燒 鵝 | ||||||||||||||
Simplified Chinese | 烧 鹅 | ||||||||||||||
Hanyu Pinyin | shāo é | ||||||||||||||
Cantonese Yale | sīu ngó | ||||||||||||||
Literal meaning | roast goose | ||||||||||||||
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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]
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]
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]
A traditional dish in Croatia is guščji paprikaš,a noodle and goose meat stew with roots in 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]
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]
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]
The "goose region" of Hungary is the southern Great Hungarian Plains. [18] Goose liver is a major export. [18]
Geese have been raised for food in Poland for centuries. In the 1600s and 1700s they were particularly popular for feast and celebration dinners. [19] Czernina soup was traditionally popular. [19] National consumption of goose has decreased,with most geese being consumed on St. Martin's Day. [19]
Many indigenous people of North America traditionally depended heavily on goose as a food. [4]
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]
Goose is not a commonly-used poultry in Australia but as of 2019 was raised on the continent and offered in some restaurants. [10]
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 ]
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 ]
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 ]
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 kazıve 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]
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine or Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters.
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both fresh and salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a menu name.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Christmas dinner is a meal traditionally eaten at Christmas. This meal can take place any time from the evening of Christmas Eve to the evening of Christmas Day itself. The meals are often particularly rich and substantial, in the tradition of the Christian feast day celebration, and form a significant part of gatherings held to celebrate the arrival of Christmastide. In many cases, there is a ritual element to the meal related to the religious celebration, such as the saying of grace.
Roast goose is cooking goose meat using dry heat with hot air enveloping it evenly on all sides. Many varieties of roast goose appear in cuisines around the world, including Cantonese, European, and Middle Eastern cuisines. Roasting can enhance its flavor.
Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews.
Freekeh or farik is a cereal food made from green durum wheat that is roasted and rubbed to create its flavour. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean Basin, where durum wheat originated.
Venetian cuisine, from the city of Venice, Italy, or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, and of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
The cuisine of Mauritania includes the culinary practices of Mauritania. Historically, what is now Mauritania has been influenced by Arab, Berbers and African peoples who have lived in and traversed the "stark" landscape marked with Sahara desert dunes in caravans. There is an overlap with Moroccan cuisine in the north and Senegalese cuisine in the south.
Romani cuisine is the cuisine of the ethnic Romani people. There is no specific "Roma cuisine"; it varies and is culinarily influenced by the respective countries where they have often lived for centuries. Hence, it is influenced by European cuisine even though the Romani people originated from the Indian subcontinent. Their cookery incorporates Indian and South Asian influences, but is also very similar to Hungarian cuisine. The many cultures that the Roma contacted are reflected in their cooking, resulting in many different cuisines. Some of these cultures are Middle European, Germany, Great Britain, and Spain. The cuisine of Muslim Romani people is also influenced by Balkan cuisine and Turkish cuisine. Many Roma do not eat food prepared by a non-Roma.
Cuisine of Berlin describes different aspects of Berlin's culinary offerings. On the one hand, it means the traditional Berlin cuisine of Berlin households with dishes from the German cuisine. On the other hand, often a rustic pub and snack kitchen, which has become increasingly international due to many migration waves since 1945 and 1990. After 2000, numerous top-class restaurants have evolved in Berlin.
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