With a few minor conversions, processors can change their duck processing line into a goose-specific line.
Where and when is goose eaten?
Roast goose is a dish found worldwide, from Chinese and European to Middle Eastern cuisines. Traditionally, German families eat roast goose around 11 November to celebrate St. Martin’s Day. It is called Martinsgans – or martin goose. Tradition has it that out of humility, St Martin hid in a barn full of geese to avoid being ordained a bishop. All over Europe, goose is a traditional dish during Christmas; in the UK alone, about 250,000 geese are eaten every Christmas. And of course, France is famous for its foie gras. However, contrary to common belief, the great majority of foie gras is made of the livers of Mullard ducks, fattened by force-feeding. Only a very small part really contains goose liver.
The taste of goose meat depends largely on how it is prepared, but it can taste surprisingly like beef. Compared to chicken or turkey, the high fat content of a goose makes the meat juicier and closer in taste to roast beef roast or even roast pork.