Domestic Goose

Raw goose should be stored in the refrigerator for a short period or frozen for longer storage. Cooked goose can be refrigerated for 3-4 days.

Geese are fatty birds. To achieve crisp skin, prick the skin all over (without piercing the meat) before roasting to allow fat to render out. You can also baste the bird with its own rendered fat for extra flavor and moisture.

The rich flavor of goose pairs well with fruits like apples, pears, and cherries, as well as hearty root vegetables.

Due to its richness, goose is often served in smaller portions than other poultry.

Apples

Pears

Cherries

Root vegetables (carrots, parsnips, potatoes)

Cabbage

Red wine

Sage

Thyme

Overcooking: Goose meat can become dry if cooked for too long, especially the breast. Consider removing the breast partway through cooking and finishing it separately.

Not rendering the fat: Failing to allow enough fat to render can result in a greasy, less crisp bird.