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2
votes
1answer
53 views

When to carve a goose - hot or cold

I have roasted a goose ready for tomorrow. Would the flavour and/or texture be better if I carved it tonight when it is warm, or wait until tomorrow when it is cold from the fridge.
1
vote
3answers
323 views

Orange sauce for goose

I've been to this wonderful Chinese place where they served goose in orange sauce/gravy. I've been looking for a recipe for it all over the Internet, but everything I found looked pretty far from it. ...
2
votes
5answers
5k views

Where can I buy a goose?

I'd like to roast a goose, but none of my local supermarkets stocks them. Where should I look?I would prefer fresh and local but frozen would suffice.
1
vote
2answers
2k views

Should I brine a goose?

I've had really good luck with brining turkey & chicken. I am making goose for this Christmas and have found mixed suggestions on whether to brine the goose. Does the fat content of an average ...