Oddly enough, goose isn't particularly common as a food in the U.S., even at Christmas. And this is in spite of the fact that we've had goose drilled into our collective consciousness as a traditional Christmas main course (and they're a very common nuisance animal).
We eat tons of turkey in the U.S., but usually sliced. Most people only roast a whole turkey at Thanksgiving, but it's not uncommon to make it at Christmas. In the U.S., if you're cooking a bird, it's probably a chicken. Duck is more of a restaurant thing, particularly at slightly nicer Chinese restaurants.
This story has got me really thinking. I made a fig pudding (adapted from a 120-year-old British recipe) at Christmas two years ago. It was OK. I think I overdid it with the amaretto. Maybe my next Christmas cooking adventure will be goose.
We do a four-pound roast chicken almost every week—it's a big yummy meal with lots of leftovers to become sandwiches, pasta, casserole, etc, plus making stock for soup or rice later in the week.
Good luck with the goose! I've only made it a few times and it's been a few years, but from what I recall...
Goose is very fatty, and goose fat is very flavorful. Find ways to celebrate that, particularly on a cold christmas. Make a gravy, or roast some fruits in it, or potatoes, or... but it's definitely something you should be planning around.
We eat tons of turkey in the U.S., but usually sliced. Most people only roast a whole turkey at Thanksgiving, but it's not uncommon to make it at Christmas. In the U.S., if you're cooking a bird, it's probably a chicken. Duck is more of a restaurant thing, particularly at slightly nicer Chinese restaurants.
This story has got me really thinking. I made a fig pudding (adapted from a 120-year-old British recipe) at Christmas two years ago. It was OK. I think I overdid it with the amaretto. Maybe my next Christmas cooking adventure will be goose.