Roasting a goose in parts?

[rlibkind]

I know the presentation will suck, but has anyone ever roasted goose parts? Is it easier than whole bird ? All comments, thoughts welcome.

[Okanagancook]

Yes, I cooked the breasts like duck in a fry pan, rendering the fat, and served as a first course. Made a stew if I remember correctly, out of the rest of the bird. Worked really because the breast was medium rare the way it should be.

[rlibkind]

Thanks for the response. I wonder how the rest of the bird would do roasted in parts. It would be a shame to give up all that crispy skin.

[Okanagancook]

I think it would be fine....it'll just cook a little faster than a whole bird. Go for it. Yum, crispy skin is a good thing.

[bethesdabakers]

Bit late with the reply and I'm not sure if this is what you are looking for.

Roast Goose with Confit Legs - in this recipe the legs are removed and the crown is cut away from the carcass. The carcass, wings, etc. are chopped up and roast with vegetables, legs on top, and the crown added later in the cooking.

I used this recipe last Christmas - the first time I had roast a goose - and was pretty impressed. The mystery is, I found it on the net, I could have sworn it was Raymond Blanc and on the BBC Food site. When I came to look for it again it was nowhere to be found until I found it, unattributed, on this guy's site: http://southsea.uk.com/tst/index.php/recipes/28-meat/fowl/132-roast-goose-with-confit-legs