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Goose as food. In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae, which also includes ducks and swans. The family has a cosmopolitan distribution, and various wild species and domesticated breeds are used culinarily in multiple cuisines. There is evidence as early as 2500 BC of deliberate fattening ...
Canada goose. The Canada goose (Branta canadensis), sometimes called Canadian goose, [2][3] is a large wild 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.
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 ...
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The word "goose" is a direct descendant of Proto-Indo-European *ǵʰh₂éns.In Germanic languages, the root gave Old English gōs with the plural gēs and gandra (becoming Modern English goose, geese, gander, respectively), West Frisian goes, gies and guoske, Dutch: gans, New High German Gans, Gänse, and Ganter, and Old Norse gās and gæslingr, whence English gosling.
A greylag-like domestic goose. This list contains breeds and landraces of domestic geese as well as species with semi-domestic populations. Geese are bred mainly for their meat, which is particularly popular in Germanic languages countries around Christmas.
Anserini. Genus: Anser. Species: A. anser × A. cygnoides. A domestic goose is a goose that humans have domesticated and kept for their meat, eggs, or down feathers, or as companion animals. Domestic geese have been derived through selective breeding from the wild greylag goose (Anser anser domesticus) and swan goose (Anser cygnoides domesticus).
The production strain of the Toulouse goose was bred to be fast-growing, gaining weight rapidly when there is an abundance of food and no room for exercise. [15] It may be reared for its meat, for goose fat, or for foie gras. [4]: 472 Exhibition strains are slow-growing. [13]