Goose

Goose is a traditional poultry bird featuring distinctly aromatic, dark red meat and a generous layer of subcutaneous fat. In Central European cuisine, it holds a firm place as a festive dish, roast goose with cabbage and dumplings is an iconic autumn and Christmas table centrepiece. Goose fat is collected and used as an excellent cooking fat for roasting and sautéing. The meat is juicy with an intense flavour, and it lends itself beautifully to slow roasting in the oven as well as confit cooking. Goose stock makes a superb base for soups. Goose is rich in protein, iron, and B vitamins.