Goose is mainly bred for its meat. Geese include many types, including: Brecon Buff, Chinese Goose, Emden Goose and Roman Goose. These varieties of goose tend to reared from Christmas and Michaelmas. The French breed, Toulouse, is bread for making pâté de fois gras and the Strasburg for confit d'oie, which is pieces of goose preserved in goose fat.
While table geese are expensive and their yield of meat relatively low, goose is one of the best, if not best, type of poultry. Goose is a fatty bird and has a slight gamey taste.
Goose is available fresh or frozen, usually weighs 2.7 - 5.4 kg (6 - 12 lb). Goose is best roasted.
Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.