|Place of origin||China, Europe, Middle East|
|Cookbook: Roast goose Media: Roast goose|
|Literal meaning||roast goose|
In southern China, roast goose is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with seasoning in a charcoal furnace at high temperature. Roasted geese of high quality have crisp skin with juicy and tender meat. Slices of roasted goose are generally served with plum sauce.
Roast goose, as served in Hong Kong, is no different from its counterpart in the neighboring Guangdong Province of southern China, but, due to its cost, some Hong Kong restaurants offer roast duck instead.
Goose has a distinct flavor which makes it a favorite European Christmas dish. In Germany, roasted goose is a staple for Christmas Day meals. For European cultures, roasted goose is traditionally only eaten on appointed holidays, including St. Martin's Day.
Roast goose is also a popular ingredient for post-Christmas meals. There are a number of recipes for Boxing Day which make use of left over roasted goose from one’s Christmas Day banquet.
The most prevalent stuffing are apples, sweet chestnuts, prunes and onions. Typical seasonings include salt and pepper, mugwort, or marjoram. Also used are red cabbage, Klöße, and gravy, which are used to garnish the goose. Another version of roast goose is the Alsatian-style with Bratwurst-stuffing and sauerkraut as garnish.
- Roast goose
- Typical German Roast goose
- Roast goose with dumplings (Klöße) and red cabbage
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