Duck, duck...err Goose?

[Lupinus]

So this year I will be preparing an early Christmas dinner next weekend.

As we'll be having Turkey on Christmas day at the future grandparents in law, I wanted to do something a little different. Something I haven't done before.

A roasted goose.

What could be the problem you ask? I have never in my life cooked a goose. I have cooked chickens of course, and make a mean duck (though it's been a while). Never, ever, laid knife on a goose though.

I've looked around for some recipes online and think I found enough to get me started.

Wanted to see if you fine folk had any recipes of your own? Tips and tricks? Will my duck skills translate to ye ol Christmas Goose?

[Alex]

I have only one piece of advice (and even this may be unnecessary given that you've done duck before): Don't forget the fat! Pull out any fat that remains inside the cavity and render it. Part way through the roasting, pour the accumulated fat out of the roasting pan and strain it. It'll keep for quite a while in the fridge. It's the best stuff in the world for roasting potatoes (and other things, of course).

[Margo]

Is goose served medium/rare like duck? What's the internal temperature I'm looking for?

I know it can be overdone: I've done that. Would like to avoid that this year.

[Peter the eater]

. . . . Tips and tricks? Will my duck skills translate to ye ol Christmas Goose?

Turkey is to chicken what goose is to duck -- same technique, just bigger.

I like to steam a goose on the stove before roasting. Prick the skin all over, cover and steam. Fat weeps out from under the skin and collects on the simmering water below. Fast and tidy.

[Lupinus]

Nifty idea Peter, I've done that with a quartered and brined duck before and it was awesome.

What sort of time would I be looking at per pound if steaming?

I always use a probe thermometer for the final determination but like to know roughly how long it'll take.

[Peter the eater]

Nifty idea Peter, I've done that with a quartered and brined duck before and it was awesome.

What sort of time would I be looking at per pound if steaming?

I always use a probe thermometer for the final determination but like to know roughly how long it'll take.

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I'd have to look it up -- it's not long. The breasts and legs are still quite uncooked when it goes in the hot oven. A mid-size goose needs less than a half hour to move most of that subcutaneous fat outward. It's a matter of warming up the first 1/4", so bird weight isn't as important as bird fattiness.

[Lupinus]

makes sense. Unfortunately when I did the brine/steam/over pan roast on ducks they were always quartered and never whole. Defiantly sounds like it should work though