[Sca-cooks] Roast Goose Breast Down

Johnna Holloway johnnae at mac.com
Thu Jul 28 15:32:30 PDT 2011

It's the common way to do so bacause it allows the fat to drain out. A  
quick search through various cookbooks

Understanding Food
Ducks and geese, because of their high fat content, should be placed  
breast down after having had their skins thoroughly pricked to release  
excess fat during the cooking process. They are turned breast up about  
halfway through heating ...

Joy of Cooking:
Place the goose breast side down on the rack in the roasting pan and  
cook for  1 1/2 hours. Remove the goose from the oven and spoon out  
most of the fat in the roasting pan, being careful not to discard  
juices and browned bits.

Jewish Holiday Cooking
ROAST the goose breast side down on the rack for 11⁄2 hours, pouring  
out the fat occasionally as it accumulates in the pan. Remove the  
goose from the oven, turn it breast side up, and prick the skin again  
several times.

Meat A Kitchen Education
Slow-Roasted Goose Legs and Sauteed Breasts As they cook, the goose  
legs and breasts will release an enormous quantity of fat. ... Place  
the breasts skin side down in a saute pan just large enough to hold  
them in a single layer.

How to Cook by Sokolov
Stuff the goose and sew up the cavity (see page 243). 3. Prick the  
goose all over with a fork so that fat can drain out during roasting.  
4. Set on a rack in a roasting pan, breast down, and cook in the oven  
for 1 hour, covered.


On Jul 28, 2011, at 4:51 PM, Suey wrote:

> Why is that? Why is goose different from other birds?
> Suey

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