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Never tried goose either but have had plenty of duck,while it tastes great its really fatty and if goose is similar the amount of fat/grease must be taken into consideration when cooking or your roasted goose will end up boiling in a lake of its own fat. http://www.ochef.com/1072.htm
I never had them, - they are just like regular eggs, just a little bigger,,,
im sure geese eggs are similar..... id try them..
we have geese out in front of the house now,,,, for the summer,,,they may have eggs soon....but I wont grab them,,,,these are the same pair,,thats come back 3 yrs in a row
Are goose eggs and meat anything like chicken eggs and meat?
Way more expensive! One good side effect of low demand is that geese are not mass-produced on factory farms. Also not readily available in the stores. Here in Texas, I see them (frozen) only around Christmas.
Goose is a wonderful bird to roast, with delicious flavor and, like duck, all dark meat.
In contrary chicken is about the dullest meat you could eat in terms of taste, but that's the way it is. Goose meat is really quite good when well prepared. The younger (therefore smaller) the goose, the better it tastes. A good size is 8 - 12 lb.
Goose meat is darker (including the breast), fuller bodied, and more intensely flavored than turkey or duck.
It contains a high proportion of fat and must be properly cooked to provide an eating pleasure. Properly prepared fattened goose liver is an absolute delicacy for those who love smooth textured flavorful meat.
An omelet made from goose eggs is delicious!
Goose fat imparts a far better flavor than peanut oil. It is the creme de la creme of fat. After carefully collecting the goose fat, anyone can make prize-winning potatoes!
Domestic goose and duck are more fatty and have to be cooked a certain way. Usually you high heat and render the fat, then turn it way down and cook slow. The meat is much more red than chicken.
Wild goose and duck (which I eat) are VERY lean unless you get a fatty lazy local bird. Goose is especially lean and extremely dark with very dense fibrous muscle tissue. If you get a fatty goose or duck the fat is prized and used often in confit or similar. We call it 'duck butter'.
Either way you have to change your whole approach to cooking duck/geese over chicken. I think it tastes 1000% better than chicken, however you must pay attention to the meat you are cooking- it is not the same as chicken.
As far as eggs- I have no idea. I've never robbed a wild duck or goose nesting ground!
While I've never tried goose eggs, from my experience goose is much more difficult to cook/make turn out "right" than chicken is. Don't know what you're doing, and you're in for a very tough goose.
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