Goose as food

The common domestic goose belongs by descent to , the greylag goose, which is still also widely seen in the wild in Europe. It features in the cuisine of France, Britain, Germany and many other European countries. Geese also provide some famous oriental dishes: Alan Davidson in The Oxford Companion to Food instances the marinated and roasted goose of Shantou in Guangdong province in China. The meat, liver and other organs, fat, skin and blood are used in various cuisines. The meat has a distinctive flavor. Goose eggs are also used culinarily, but unlike chicken eggs are only available seasonally; in the UK goose eggs have a autumn-to-early-winter availability. Spit-roasted goose was a traditional component of the indigenous cuisines of North America. == Eastern Asia ==

China 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 the cuisine of Teochew people in Singapore, braised goose is a traditional dish; typical braising ingredients include soy sauce, rice wine, garlic, and spices such as cinnamon, ginger, and star anise. Hong Kong Roast goose is traditionally popular and remains a common main dish in Hong Kong. Roast goose, as served in Hong Kong, especially in the city of Sham Tseng, is similar to its counterpart in the neighboring Guangdong Province of southern China. Some restaurants offer a similarly prepared roast duck. ==Europe==

For many European cultures, roast goose is traditionally eaten only on appointed holidays, including Christmas and St. Martin's Day. Roast goose was a traditional Sabbath meal among Jews in Eastern Europe. Mrs Beeton, a century later, specified a plain roast, with sage and onion stuffing. Croatia A traditional dish in Croatia is , a noodle and goose meat stew with roots in the areas around Županja. Croatia also has a roasted goose dish, , which is stuffed with chestnuts; it is often served on the feast of St Martin. France The goose also features prominently in the cuisine of France. Davidson writes that the Gauls of what is now France were already producing plump geese, fed on barley or millet gruel, before the Romans invaded, and that the French can possibly claim the longest and most faithful devotion to the goose. They were for many years the principal producers of , goose (or duck) livers artificially enlarged by force feeding, known in France as – considered a delicacy by some and an abuse by others. The French may have been overtaken as producers by eastern European countries and Israel, but remain its principal consumers. The range of French methods of cooking goose is wide, and includes: Germany In Germany roast goose is the traditional Christmas Day dish and is almost always served with red cabbage. In some parts of the country the bird is accompanied by potato dumplings; in other areas noodles are served. Roast goose may be stuffed with chestnuts, prunes and apples () Stuffed goose neck is considered a delicacy in Germany: a filleted neck is stuffed with goose liver, pork, truffle, onion and fat bacon all minced. The result is sewn at both ends and resembles a fat sausage, which is fried in butter. Goose also features in : a stew of goose with pears, prunes and apples. Goose liver is a major export. Poland Geese have been raised for food in Poland for centuries. In the 1600s and 1700s they were particularly popular for feast and celebration dinners. Czernina soup was traditionally popular. – is particularly associated with Gerona and the feast day that marks the winter solstice. Elisabeth Luard calls the dish "one of the great classics of the Catalan kitchen". == North America ==

Canada Many indigenous people of North America traditionally depended heavily on goose as a food. United States Goose has generally been replaced by the turkey in the United States; == Oceania ==

Goose is not commonly eaten in Australia, but from 2019 it was raised on the continent and offered in some restaurants. ==Caucasus and the Middle East==

Egypt 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. Iran In Iran goose meat is often used in ghimeh, a stew of yellow split peas, diced potatoes, and meat cooked in a tomato sauce. Jordan Mansaf is a traditional Jordanian dish often served during weddings and other celebrations; it is usually made with tender pieces of lamb or goat meat cooked with spices, served on top of a bed of rice, and topped with a yogurt sauce, but goose meat is sometimes used as. Turkey Roasted goose is a commonly eaten main dish in parts of Turkey. The Kars goose is also a breed of goose raised in the area specifically for use in this dish. The goose is baked at extremely high temperature in a tandoori-style oven above a dish of bulgur onto which the rendering fat drips. ==Gallery==

File:Gęsi Pipek Hala Gwardii 2017b.jpg|Gęsie pipki (goose necks stuffed with meat) File:Gänsesuppe mit Wurzelgemüse 2.JPG|Goose soup with root vegetables File:Goose roasted.JPG|Roast goose with Klöße (dumplings) and red cabbage File:卤水鹅片 Braised Goose Breast - 朝江春 Chiu Chow Garden, Taikoo (2229895089).jpg|Braised goose File:Roast goose with rice (48892093826) (cropped).jpg|Roast Goose Curry served with rice at a restaurant in Thailand File:Gansjung Blutsosse Linde Willmersreuth (1).JPG|Goose in blood sauce at a restaurant in Willmersreuth File:2018 National Agricultural Exhibition in Poznan (16) goose lard.jpg|Jars of goose lard File:Goose pie.jpg|Pie made with leftover goose meat from a roast goose File:Kaz tiridi in Turkey, una especialidad de Samsun. (cropped).jpg|Kaz tiridi, a Turkish specialty of goose meat served over bulgur File:Tscholent Gellert Hotel Budapest.JPG|Cholent, a stew of beans topped with smoked goose File:Pierogi z gęsiną, Toruń.jpg|Goose pierogi File:Stinky tofu with goose blood.JPG|Stinky tofu with goose blood File:A basket of Goose Eggs.jpg|Goose eggs File:Lu Wei dishes with pork belleries and octopus and goose intestines.jpg|Pork belly with octopus and goose intestines File:Gänsefett-Brot.jpg|Goose fat as a spread on rye bread ==See also==