I was surfing the London Times website tonight, and came across this method for cooking goose from famed chef, Gordon Ramsay.

http://www.timesonline.co...319782.ece

Seems like a lot of work to me. For great goose, I buy a turkey cooking bag. Put lots of flour on the bottom of the cooking bag. Season the goose to taste and add to the bag. Cook 375F until done...remember goose cooks faster than a turkey will.

Goose tends to be a really greasy bird. The flour will soak up the fat, while the cooking bag keeps it moist.


Does anyone else like goose?

[This message has been edited by Kelly (edited 12/10/2008).]

I like goose. I usually salt bath mine for a couple of hours, then merinade it in Merlot wine for 24 to 48 hours, then put some rice in the bottom of a slow cooker, add wine merinade with some water, enough to cook rice (rice gets nice and fluffy), and put the goose on top, cook on low all day in the slow cooker and enjoy after work.