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Originally Posted by Almaink
You have some magic recipe for goose? Last one I tried to eat was so greasy it made me gag. I always say thats the reason we have so many of those flying rats, they taste like crap!
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no offense, but if it was greasy, it was not cleaned or cooked in the way that suits the bird best. the fat is not marbled within the meat like with beef. there is a layer of fat under the skin and some lumps of fat around legs, but a skinned goose breast has literally no fat in it. no magic to it, i just butterfly the breast pound it out, then salt + pepper and toss it on the grill. sometimes i will marinate it in italian dressing instead.
if you cook one whole, then it has to be pricked all over so the fat can render out. i don't like do do them that way though, because they aren't really the same shape as modern farm raised chicken/turkey/geese; the breasts are quite overcooked by the time the legs are done.
