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In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage. [8] Goose and goose liver are also used to make foie gras, pâtés, and other forms of forcemeat.
In Guangdong and Hong Kong, roast goose is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with seasoning often in a charcoal furnace at high temperature. Roasted geese of high quality have crisp skin with juicy and tender meat. Roast goose are normally served with plum sauce to augment its ...
Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. ... Wild fowl like ducks and geese, ...
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In German cuisine, cracklings of pork or goose (Grieben) are often added to lard (Schmalz) when it is used as a bread spread. [ 12 ] Crackling is often added to doughs and batters to make crackling bread [ 2 ] (French pompe aux grattons [ 13 ] ), crackling biscuits (Hungarian tepertős pogácsa [ 6 ] ), or potato pancakes ( oladyi ).
Geese return annually to where they were born, but an expert gave us advice on how to discourage their homecomings. 5 ways to make Canada geese go away (plus legal penalties for harming them) Skip ...
The Canada goose (Branta canadensis) is a large species of goose with a black head and neck, white cheeks, white under its chin, and a brown body. It is native to the arctic and temperate regions of North America, and it is occasionally found during migration across the Atlantic in northern Europe.
Traditionally, foie gras was produced from special breeds of geese. However, by 2004, geese accounted for less than 10% of the total global foie gras production [52] and by 2014 only 5% of total French production. [53] Goose breeds used in modern foie gras production are primarily the grey Landes goose (Anser anser) [53] and the Toulouse goose.