Goose

Anser

Geese in cooking

Geese can be roasted as a whole bird, though their size precludes this preparation except for banquets and other festive meals (such as on Christmas). The Cantonese barbeque also features prominently roasted goose over a charcoal spit with a "tuned" crispy skin.

Related Topics:
Roasted - Christmas - Cantonese

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Geese are used for the production of foie gras.

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Geese produce large edible eggs, approximately four inches (100mm) from top to bottom. They can be used in cooking just as ordinary chicken's eggs, though they have proportionally more yolk, and this cooks to a slightly denser consistency. Taste is more or less the same as a chicken's egg.

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