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Goose
Oie
Appears in
Published 2010
Scientific name: Anser anser domesticus
Female: Goose
Male: Gander
The story goes that it was the honking of penned geese that woke up Roman soldiers just in time to ready themselves for an attack by the Gauls. While its usefulness in modern warfare has yet to be proven, the goose is still loved today as a sumptuous meal.
In many parts of Europe, goose is readily available as a table bird and tor confit. In France the majority of goose offal is used in confit, including the heart, liver, and gizzard, thus making the production foie gras a less wasteful practice. The production of foie gras accounts for a significant portion of goose farming in Europe and even more so in the United States where demand for whole birds is limited. Goose foie gras is considered by some to be superior to that made from duck; in the seminal Didionnaire du Gastronome it is even referred to as “devine.”