Goose

This domesticated wild bird is traditionally eaten at Christmas in Northern Europe. The goose is a useful bird — the liver becomes foie gras, preserved goose is a necessary addition to cassoulet, and goose fat is highly prized in France especially. Geese are best roasted. Remove visible fat and prick the skin to allow the fat to run off during cooking. Like all water birds, geese appear large, but yield little meat. A 6 kg (13 lb) bird should feed 8 people.