|
First, it's all dark meat. If it's wild goose, the meat is so dark as to look black. If you'll be serving "I only want white meat" people, putting roast goose, either domestic or wild, on the table probably isn't a good idea.
It's as fatty as duck and needs to be cooked in a way that lets the grease run off.
The taste is somewhere between duck and turkey.
|
Goose for X-mas
Linear Mode
