Detailed description
Goose is one of the most popular kinds of meat produced in Eastern and Northern Europe. Goose meat is darker and redder than other poultry, and is similar to duck, but with more meat on its carcass. It also has a more intense taste and aroma. From all kinds of poultry, goose is the most suited to cook with wine. The meat is a good source of essential vitamins and minerals (amino acids, proteins, vitamins B1, B2, B3, B6, B12, folic acid, iron, zinc, potassium, phosphorus, magnesium, copper and sulphur), but it is advisable to avoid excessive consumption.
Goose thighs are especially juicy, due to the exceptional structure of the meat. Although the thighs are suitable for general cooking, baking in the oven, frying in a pan or sautéing for a long time in a rich flavoured sauce will reveal more flavours. The goose thighs can also be used in soups or salads, and in the preparation of sandwiches.
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