Goose as food
In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae, which also includes ducks and swans. The family has a cosmopolitan distribution, and various wild species and domesticated breeds are used culinarily in multiple cuisines. There is evidence as early as 2500 BC of deliberate fattening of domesticated geese in Egypt.
Roast goose served to Babur at a 16th century banquet given by the Mirzas | |
| Type | Poultry |
|---|---|
| Course | Main dish, side dish |
| Serving temperature | Hot or cold |
| Variations | Roasted, steamed, braised, stewed, spit-roasted, simmered |
The meat, liver and other organs, fat, blood, and eggs are used culinarily in various cuisines. Methods of cooking include roasting, spit-roasting, braising, steaming, grilling, simmering, and stewing. Dishes include roasts, joints, soups, stews, curries, sausages, forcemeats, and dumplings.
In many culinary traditions, a roasted goose is a feast meal dating back centuries.
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