Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Goose along with all the Goose containing recipes presented on this site, with 64 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Goose recipes added to this site.

These recipes, all contain Goose as a major wild food ingredient.



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).

In Europe, northern Africa, and western Asia, the original domesticated geese are derived from the greylag goose (Anser anser). In eastern Asia, the original domesticated geese are derived from the swan goose (Anser cygnoides); these are commonly known as Chinese geese. Both have been widely introduced in more recent times, and modern flocks in both areas (and elsewhere, such as Australia and North America) may consist of either species or hybrids between them. Chinese geese may be readily distinguished from European geese by the large knob at the base of the bill, though hybrids may exhibit every degree of variation between the two species

There is archaeological evidence for domesticated geese in Egypt more than 4,000 years ago.[3] It has been proposed that geese were domesticated around 3000 BCE in southeastern Europe, possibly in Greece, but reliable evidence of domestic geese comes from a much later period (8th century BCE) in the Odyssey. Another potential domestication site is in Egypt during the Old Kingdom (2686–1991 BCE) due to iconographic evidence of goose exploitation, but this scenario for the original domestication event has been considered less likely. Geese were also herded by ancient Mesopotamians for food and sacrifices and depicted in Mesopotamian art from the early Dynastic Period (2900–2350 BCE) onwards. Certainly, fully domesticated geese were present during the New Kingdom times in Egypt (1552–1151 BCE) and contemporaneously in Europe, and goose husbandry involving several varieties was well established by the Romans by the 1st century BCE. In the Medieval Period, goose husbandry was at its peak with large flocks kept by peasants. Archaeological evidence of the domestic goose in northern Europe indicates that it was probably introduced into Scandinavia during the Early Iron Age (400 BCE–550 CE).

Domestic geese have been selectively bred for size, with some breeds weighing up to 10 kilograms (22 lb),[3] compared to the maximum of 3.5 kilograms (7.7 lb) for the wild swan goose and 4.1 kilograms (9.0 lb) for the wild greylag goose.[5] This affects their body structure; whereas wild geese have a horizontal posture and slim rear end, domesticated geese lay down large fat deposits toward the tail end, giving a fat rear and forcing the bird into a more upright posture. Although their heavy weight affects their ability to fly, most breeds of domestic geese are capable of flight.



Geese have also been strongly selected for fecundity, with females laying up to 100 eggs per year, compared to 5–12 eggs for a wild goose.

As most domestic geese display little sexual dimorphism, sexing is based primarily on physical characteristics and behaviour. Males are typically taller and larger than females, and have longer, thicker necks. In addition, males can be distinguished by the protective behaviour they exhibit towards their mates and their offspring – the male will typically stand between his partner and any perceived threat.

Geese produce large edible eggs, weighing 120–170 grams (4.2–6.0 oz).[3] They can be used in cooking just like chicken's eggs, though they have proportionally more yolk, and this cooks to a slightly denser consistency. The taste is much the same as that of a chicken egg, but gamier.

Geese are important to multiple culinary traditions. The meat, liver and other organs, fat, skin, blood and eggs are used culinarily in various cuisines