Warming Up The Goose: That’s How it Works

If you want to reheat a goose, it often tastes dry. With the help of a few tips, however, the goose will remain juicy even after it has been reheated. Read this article to find out how you can do this.

Reheating the goose: This is how you do it

If there are leftovers from the goose meat, you often worry that the meat will no longer be as juicy when it is reheated. A few tips will help you keep the meat from drying out.

  • The first option is to warm it up in the oven. First, preheat it to 160 degrees Celsius and brush the goose that you want to warm up with some drippings.
  • Place the goose pieces on a baking sheet lined with parchment paper. The skin side should be facing up so the skin gets crispy but the meat stays tender.
  • Place the prepared tray in the oven and allow the goose to warm up, for about 15 minutes. If you remove the goose, you will notice that the skin will form small blisters.

Other methods of heating the goose meat

Besides heating in the oven, there are two other methods you can try:

  • If you still have leftovers from the roast goose sauce, you can also warm up the goose directly in it. The meat becomes particularly tender as it absorbs the sauce.
  • With this method, first, heat the sauce and add the goose, cut into pieces, to the sauce. Let everything simmer on low for about 10 minutes.
  • The goose can also be warmed up in a pan. It is important that you first heat some fat in the pan and only then add the pieces of meat.
  • Heat the meat for a few minutes on one side, then briefly on the other side. This will ensure that the meat remains as tender and juicy as possible.
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Written by Kristen Cook

I am a recipe writer, developer and food stylist with almost over 5 years of experience after completing the three term diploma at Leiths School of Food and Wine in 2015.

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