Goose was one wild meat that I hated as a kid. The flavour is not very strong, but I always found it too dark and gamey on its own.
After years of experience and experimentation, my family has discovered a few methods of preparing goose that really transforms the meat into a culinary experience that is worth inviting friends and family over for.
One of those dishes is this cold goose spread. Although more of an appetizer, this dish is one that can inspire the question: “So, uh, can you teach me how to hunt?”
Note: This recipe is just as enjoyable when made with duck.