. How would you compare Turkey v Goose Marco ?. Is it similar ?, maybe like to try Goose one day.
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Goose tastes more like (very good) duck, and produces dark, rather than white meat, but is also a little sweeter and has a slight gamey flavour all of its own. Properly cooked [essential to render down the copious quantities of fat generated, so that the meat is nicely moist but not greasy], and wrapped in smoked streaky bacon or pancetta, before roasting, it's utterly delicious!
It's knocks turkey into a cocked hat. Much more moist and flavourful, but it helps if you like bones, not just breast meat. In that respect, 'turkey crowns' are my bête noire, so dry, bland and boring!:rolleyes:
However... If you decide to 'go goose', *do not* buy one from a supermarket, as it'll be grossly inferior to the real thing. You MUST get it from a proper butcher, who will source it from a local farm - or even better - if you know of a farm near you that sells geese, direct to the public, then buy it there.
Best of all, is that the goose fat makes wonderful roast potatoes!:)
Marco.
nope, ive done my bit;) turkey broth soup then turkey with all the trimmings. choice of a couple of desserts..i might have both:eyebrows: may be other things but im not a big eater so will depend on room. i gave them a bottle of red wine but i wont be imbibing... water probably
Nice one, apart from the lack of alcohol... Couldn't you just treat yourself to one glass of red or a wee whisky, since it's Christmas?:)
Oh, and who's in charge of the gravy? A VITAL ingredient in any 'roast dinner'! :exactly:
Please don't tell me it'll be 'sponsored by Bisto'...:whistle:
Marco.
no, Bob will be making homemade gravy as usual... he's a fan of the young lad you mentioned. he's a good cook, as is Angela, although Bob is better.
As for booze, I could and was offered a lift etc but im happy without it and dont want to start again at moment anyway.
No worries, and glad to hear that the gravy will be properly made, which 'Bisto' is an affront to!:doh:
Tomorrow's menu, chez-moi:
Homemade cocktails and assorted canapés
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Smoked pressed chicken terrine with mustard and honey, accompanied by thin strips of smoked Highland venison, with a fresh watercress salad and chive and crème fraîche dressing
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Free-range roast Gressingham goose, wrapped in Herefordshire streaky bacon, with a homemade pork, sage and cider stuffing, all the trimmings, and served with a rich port wine and redcurrant gravy.
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Baked Comice pears with ricotta and Amaretti biscuits
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Small cheeseboard (consisting of various Welsh varieties) with artisan crackers
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Freshly ground Mocha coffee and petits fours
Wines:
Tavel Rosé Les Lauzeraies 2016
Fontanafredda Langhe Nebbiolo 2005
Châteauneuf du Pape, Domaine du Père Caboche Rouge 2015
Tokaji Aszu Puttonyos, Chateau Dereszla.
Marco.
That all sounds delicious Marco. How many are you catering for?, there'll be 11 of us :eek:
Whilst I haven’t ever tried goose (but would like to), I have to take issue with this. If your turkey really is ‘bland and boring’, then you’ve either got a crap turkey or you’re not cooking it properly!
We had the full Christmas dinner with my family last weekend and the turkey was stunning. Even the breast was as moist as a moist thing that had been well lubricated!