Goose as food

Most Chinese preparations of goose involve cooking it thoroughly. 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.

In Teochew's Singaporean community, Teochew braised goose is a traditional dish; typical braising ingredients include soy sauce, rice wine, garlic, and spices such as cinnamon, ginger, and star anise.[9]

Window display at a restaurant specializing in goose dishes in Hong Kong

Roast goose is traditionally popular and remains a common main dish in Hong Kong.[5][10] Roast goose, as served in Hong Kong, especially in the city of Sham Tseng[11][12] is similar to its counterpart in the neighboring Guangdong Province of southern China. Some restaurants offer a similarly prepared roast duck.

Yat Lok Restaurant (Roast Goose Restaurant) is a Michelin-starred family restaurant in Hong Kong that specializes in goose prepared in the style of Cantonese Barbecue.[10]

A traditional dish in Croatia is guščji paprikaš, a noodle and goose meat stew with roots in the areas around Županja.[16] Croatia also has a roasted goose dish, martinjska guska s marunima, which is stuffed with chestnuts; it is often served on the feast of St. Martin.[16]

In parts of France, such as Alsace, goose is a commonly eaten main dish.[5] Goose fat is an essential ingredient in a traditional cassoulet.[3]

Christmas goose in Germany

In Germany, roast goose is a staple for Christmas Day meals.[15] A traditional German dish is Gefüllter Gänsehals, a dish of goose neck stuffed with a mixture of goose liver, bacon, bread, and herbs which is sauteed, simmered, and sliced for serving.[17]

The "goose region" of Hungary is the southern Great Hungarian Plains.[18] Goose liver is a major export.[18]

Geese have been raised for food in Poland for centuries. In the 1600s and 1700s they were particularly popular for feast and celebration dinners.[19] Czernina soup was traditionally popular.[19] National consumption of goose has decreased, with most geese being consumer on St. Martin's Day.[19]

Many indigenous people of North America traditionally depended heavily on goose as a food.[4]

Goose has generally been replaced by the turkey in the United States.[5] In the United States, the price per pound of goose, large size of the bird and low yield of meat to bone and fat makes a goose more expensive per serving than Turkey.[5] While goose was once a common Christmas dinner in the United States, it is now less popular as the meal's centerpiece than turkey, prime rib, roast beef, steak, chicken, brisket, pork, ham, lamb, fish, or duck.[20][21]

Goose was eaten in Ancient Egypt.[3] There is evidence as early as 2500 BC of deliberate fattening before consumption.[2][7]

Feseekh is a traditional Egyptian dish that is usually served during Sham el-Nessim, a spring holiday that dates back to the time of the Pharaohs. Feseekh is made by salting and fermenting fish, often with goose meat added to enhance its flavor and nutrition.

In Iran, goose meat is often used in ghimeh, a stew of yellow split peas, diced potatoes, and meat that is cooked in a tomato sauce.

Mansaf is a traditional Jordanian dish often served during weddings and other celebrations; it is typically made with tender pieces of lamb or goat meat that are cooked with spices, served on top of a bed of rice, and topped with a yogurt sauce, but goose meat is sometimes used as a substitute for lamb or goat meat.

Roasted goose is a commonly eaten main dish in parts of Turkey.[5] The Kars region of Turkey specializes in a Kars-style roast goose, or Kars kazı ve bulgur pilavı (Kars goose with bulgur pilaf).[22][23][24] The Kars goose is also a breed of goose raised in the area specifically for use in this dish.[25] The goose is baked at extremely high temperature in a tandoori-style oven above a dish of bulgur onto which the rendering fat drips.[25]