Goose

Goose is a large domesticated waterfowl with dark, fine-grained meat and a thick layer of fat under the skin. Its flavor is rich and mildly gamey with firm, juicy flesh; it excels when roasted, seared, braised, or made into confit, and is sold whole or as breasts, legs, and rendered fat. When cooked properly, the skin renders abundant fat and crisps to a mahogany crackle.

Domestication traces to Europe and parts of Asia, with strong culinary roles in Chinese, French, German, and Eastern European cuisines. Modern production is largely farm-raised, typically harvested in cooler months, with processing that yields whole birds, butchered cuts, and rendered fat for cooking.