Goose meat with bone

Description

Goose meat with bone has an intense, slightly sweet-nutty flavor and a dark pink color with visible marbling of fat and a golden skin after roasting. The presence of bones gives dishes a deeper aroma and, after long cooking, releases collagen that enriches broths. Nutritionally, it is a high-protein, energy-rich product rich in iron, zinc, and B vitamins; goose fat also contains beneficial monounsaturated fatty acids, but it should be consumed in moderation due to its calorie content and the presence of saturated fats. Culinary uses include roasting, confit, braising, and preparing rich broths and pâtés; it pairs well with fruits (apples, plums), cabbage, and potatoes. Store raw meat in the refrigerator at a temperature of 0–4°C for 1–2 days, cooked for 3–4 days, and frozen tightly for 3–6 months; thaw in the refrigerator and avoid contact of raw juices with other products.