Goose this way
A standard goose weighs 10 to 12 pounds.
Cutting the goose
Ben cuts into the first of eight geese received in a recent delivery.
Removing the breasts
Removing the legs
The butcher cuts off fatty bits and trims edges off the goose breasts.
Scoring the skin
Goose leg quarters
Making the cure
Christian and Sarah put together the salt and spice mixture that cures the meat.
Garlic, salt, and spices for the cure.
Applying the cure
Ben applies the cure to the goose breasts.
Curing goose legs
Sarah applies the cure on the leg quarters for confit.
Cure close up
Goose legs to cure
Into the fridge
Sarah puts the goose leg quarters in the walk-in refrigerator to cure for three days.
The livers from each carcass is saved for cooking separately.
The goose grind
The livers, along with portions of legs and breast are ground together for sausage.
Mixing the grind
Christian mixes the grind for the sausage.
The smell test
Christian sniffs the grind to see if it's spiced well enough.
Caramelized onions for the sausage
Caramelized onions join the ground meat.
Testing the sausage
Before stuffing all the ground goose into a sausage, it needs to be tasted to ensure proper salting. Christian balls up a handful to make sure it has the right flavor.
Testing the sausage
There's a George Foreman grill in the basement to cook the sausage sample. Down the stairs we go.
Taste testing goose sausage
The sausage is sliced up. Everyone in the shop gets a taste.
After a taste, they decided some brandy would help cut the richness of the liver and fatty bits in the grind.
Mixing in the brandy
Now it's time to stuff the sausage into casings.
Cured goose breasts
Once cured, the goose breasts are ready to be smoked.
Wood chips for the smoker
Smoked goose breasts
The cured breasts are cold smoked, which means they're technically raw, but still good to eat as-is.
Smoked goose breast
They can be sliced thin and served as part of a cheese plate or seared in a skillet to render some of the fat.
Skin and fat deposits from the goose carcass are ground and rendered for confit.
Shop staff runs back and forth to the kitchens at Diner and Marlow and Sons to cook the confit.
Confited Goose Legs
Coated in fat and ready to go.