How to Blanch a Goose (5 Steps)

Blanching a goose means to briefly submerge it in hot and then cold water before cooking. Blanching gives the cooked goose a crisp skin and firm flesh, while extracting excess fat from its body. Compared to other fowl, goose meat is dark, fatty and intensely flavored, much like game meat. If you're roasting a goose for a special occasion, blanch it two days in advance so that you have sufficient time to let the bird dry out in the refrigerator and allow its skin to tighten prior to roasting.

Things You'll Need

  • Chopping board
  • Butcher’s knife or kitchen scissors
  • Large pots
  • Tongs
  • Paper towels
  • Plastic wrap

Instructions

  1. Set the goose on a chopping board. Use a butcher’s knife or kitchen scissors to cut away any visible quills, excess skin and fat from it.

  2. Fill a large pot with cold water and set it aside. Fill another large pot with water and bring it to a boil on high heat. Place the goose in the boiling water and use tongs to submerge it. Let boil for approximately 2 to 3 minutes.

  3. Lift the goose out of the boiling water with the tongs and place it in the large pot filled with cold water. Keep the goose submerged in the cold water until it cools down.

  4. Take the goose out of the cold water and pat it dry with paper towels.

  5. Put the goose in a large bowl and seal it with a plastic wrap. Place the bowl in the refrigerator for a day; this will provide sufficient time for the goose to dry out.

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