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Goose

Goose: Main Image

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Buying Tips

Check the “Sell By” date on the package. This date indicates the last day the goose should be offered for sale. Meat and poultry should be prepared as soon as possible after the date of purchase, and used beyond the Sell By date only occasionally, if at all. Goose should be clear of feathers and have a clean smell. Frozen goose should be frozen solid, and with no tears in the wrapping.

Varieties

Goose can be wild or domestic. Young geese, under 8 months old, weigh 8 to 10 pounds (3,600 to 4,500g) and are more tender than older geese. The rich specialty pâté called foie gras is made from the enlarged goose liver produced by force-feeding geese with grain. Confit is cooked goose preserved in goose fat.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2013.