Am bored of Turkey, have decided to try Goose...

[DingDongFruitShootsMakeYouHigh]

but have never had it before

Does anyone have any tips / recipe ideas?

[AngryFeet]

Make sure you have a big roasting (preferably with a rack) those things constantly ooze fat and you will need to drain it fairly regularly. I just seasoned it (I would say you can stuff it unless you pull out all the fat in the cavity or it will soak your stuffing). Definitely use the fat to cook the pots in though.

[AngryFeet]

*roasting tin

[AngryFeet]

can't stuff it not can - grrr!

[mintchocchick]

We often have goose as we love it. I still do bread sauce, two stuffings, little sausages in bacon, same veg etc.

One reason I love goose is for all the fat you can use for roasting potatoes throughout the year. You drain the fat off during the cooking, save it, cool it, then a few days later I bring it to the boil with some water, let it cool, strain off fat which leaves black scratchy bits behind and save it pots in the freezer which I then bring out throughout the year and keep in the fridge for roasting. Really fabulous!

[joymaker]

Remember it doesn't go as far as the average turkey but you won't regret it, yum yum

[DingDongFruitShootsMakeYouHigh]

Excellent thankyou for all those tips

Am looking forward to it!

[Thumbinnapuddingwitch]

You will need to drain the roasting pan at least once of all the fat - we normally have to anyway!
Goose also doesn't go as far as turkey - because such a lot of it is fat, it will be a lot smaller cooked! One goose is probably adequate for 3-4 normal-appetited adults, IME.
Wish we were having it again this year but the fox got all our supplier's birds so we're having turkey.

[pugsandseals]

Just the 3 of us this year so we're having duck - yum!!!