Goose (domestic): Difference between revisions
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[[Image:GooseWhiteAmberglen1.jpg|right|thumb|250px|{{#ifexist:Template:GooseWhiteAmberglen1.jpg/credit|{{GooseWhiteAmberglen1.jpg/credit}}<br/>|}}A domestic goose.]] | |||
The '''domestic goose''' is a domesticated species of the genus ''[[Anser]]'', kept as a food animal throughout the northern hemisphere. | The '''domestic goose''' is a domesticated species of the genus ''[[Anser]]'', kept as a food animal throughout the northern hemisphere. | ||
Revision as of 18:06, 26 November 2007
The domestic goose is a domesticated species of the genus Anser, kept as a food animal throughout the northern hemisphere.
Goose meat is usually served in the form of a whole goose, roasted. In England, a roast goose is a traditional centerpiece of a Christmas dinner. Goose liver, as foie gras, is an important ingredient in French cuisine.
Goose eggs may be prepared in a similar way to chicken eggs, but are rarely eaten.
Domestic geese are also sometimes used as guard animals.