Goose
The flocks of migratory geese have always brought joy and
excitement to hunters. Geese are presumed to have been domesticated
in Neolithic times. The little ones were captured and
force-fattened.
The tradition of eating goose at winter solstice dates back to the Middle-Ages in Europe and Central Asia. Even though roasted goose is still a Christmas tradition in Germany, Central Europe and Scandinavia, most Western countries cook turkey at Christmas.
There are many species of goose, all with varying sizes. Some small species are bred for their tender and tasty flesh; they are usually slaughtered at 3 to 5 pounds. Others are bred for their foie gras; these are generally grown to 10 to 12 pounds, when their liver weighs up to 1 pound.
It was the Egyptians of Pharaoh rule that were first to think of farm-raising and force-feeding geese and ducks with the objective of producing very rich foie gras.
Your METRO butcher is pleased to share his secrets to cooking goose to perfection, the spices that heighten the taste of goose meat, the different cuts and the best ways to prepare them, the quantities to purchase and of course, the nutritional value and storage life of goose.
Goose foie gras
Foie gras is the liver of a force-fed fattened goose. It is prepared and cooked with great care and is considered an exceptional gastronomic specialty. The term “foie gras,” as strictly regulated in many countries, namely France who is the biggest producer, is used to describe a ready-to-serve product that contains at least 20% of goose foie gras.
The tradition of eating goose at winter solstice dates back to the Middle-Ages in Europe and Central Asia. Even though roasted goose is still a Christmas tradition in Germany, Central Europe and Scandinavia, most Western countries cook turkey at Christmas.
There are many species of goose, all with varying sizes. Some small species are bred for their tender and tasty flesh; they are usually slaughtered at 3 to 5 pounds. Others are bred for their foie gras; these are generally grown to 10 to 12 pounds, when their liver weighs up to 1 pound.
It was the Egyptians of Pharaoh rule that were first to think of farm-raising and force-feeding geese and ducks with the objective of producing very rich foie gras.
Your METRO butcher is pleased to share his secrets to cooking goose to perfection, the spices that heighten the taste of goose meat, the different cuts and the best ways to prepare them, the quantities to purchase and of course, the nutritional value and storage life of goose.
Goose foie gras
Foie gras is the liver of a force-fed fattened goose. It is prepared and cooked with great care and is considered an exceptional gastronomic specialty. The term “foie gras,” as strictly regulated in many countries, namely France who is the biggest producer, is used to describe a ready-to-serve product that contains at least 20% of goose foie gras.