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In Britain geese come on the market around Michaelmas Day (Sept. 29th), and all are either used, or frozen after Christmas.
Only young geese are suitable for roasting, as mature birds become tough, and are better braised; a young bird can be recognised by the pliability of its under-bill.. Either way, any surplus fat should be kept in the fridge, as it makes an excellent roasting medium, especially for such every day items, such as potatoes.
Goose meat is dark and rich, and its fat covering ideal for natural basting.
Around 250,000 birds are reared in Britain annually.
In Alsace and the South West regions of France, geese (mainly the 'Toulouse' variety) are reared for their livers, to produce foie gras. See "Foie gras"; "Legarth Goose"; For the best suppliers of free-range geese se our Mail Order section