Roast goose


Roast goose is a dish found in Chinese, European, and Middle Eastern cuisines. The goose is in the biological family of birds including ducks, geese, and swans, known as the family of Anatidae. The family has a cosmopolitan distribution. Roasting is a cooking method using dry heat with hot air enveloping the food, cooking it evenly on all sides. Roasting can enhance flavor. Many varieties of roast goose appear in cuisines around the world.

Southern China

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.

Hong Kong

Roast goose, as served in Hong Kong,
is similar to its counterpart in the neighboring Guangdong Province of southern China. Some restaurants offer a similarly prepared roast duck.

European

Goose has a distinct flavor which makes it a favorite European Christmas dish. In Germany, roast goose is a staple for Christmas Day meals. For European cultures, roast goose is traditionally eaten only on appointed holidays, including St. Martin's Day.
It is generally replaced by the turkey in the United Kingdom and United States. Similarly, goose is often an alternative to turkey on European Christmas tables.
Roast goose is also a popular ingredient for post-Christmas meals. There are a number of recipes for Boxing Day which make use of left over roast goose from one's Christmas Day banquet.

Variations

Prevalent stuffings are apples, sweet chestnuts, prunes and onions. Typical seasonings include salt and pepper, mugwort, or marjoram. Also used are red cabbage, Klöße, and gravy, which are used to garnish the goose. Another version of roast goose is the Alsatian-style with Bratwurst-stuffing and sauerkraut as garnish.

Middle East

Among the most famous food products special to Kars region of Turkey are Kars honey, Kars Kasseri, Kars Gruyère cheese, which tastes like Swiss Emmental cheese, and Kars style roast goose.

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