# Goose sous vide
**URL:** https://community.anovaculinary.com/t/goose-sous-vide/13574
**Category:** Anova Precision® Cooker
**Created:** [March 14, 2018, 11:54am UTC](https://community.anovaculinary.com/t/goose-sous-vide/13574 "2018-03-14T11:54:55Z")
**Posts on this page:** 7
**Page:** 1
### Author:  [@Goshin](https://community.anovaculinary.com/u/Goshin)
#### Post date: [March 14, 2018, 11:54am UTC](https://community.anovaculinary.com/t/goose-sous-vide/13574/1 "2018-03-14T11:54:55Z")
Anyone tried goose in the Anova?
What temp and how long?
Any recipes out there? Trying to get goose on the menu in the Netherlands…
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### Author:  [@fischersd](https://community.anovaculinary.com/u/fischersd)
#### Post date: [March 14, 2018, 12:35pm UTC](https://community.anovaculinary.com/t/goose-sous-vide/13574/2 "2018-03-14T12:35:02Z")
I haven’t myself (and, now that I think of it, I don’t think I’ve had goose since my grandparents lived on the family farm) ☹ Should definitely look to change that!!
Whenever you can’t easily find experiences cooking something on here, Google is your friend. 🙂 Two quick hits I found that look promising:
> **[You Should Sous-Vide a Goose This Christmas](https://lifehacker.com/you-should-cook-a-sous-vide-goose-this-christmas-1821535961)**
>
> The goose has been getting fat all year for this! Don't deny him his role!
> **[Traditional Goose sous vide](https://www.fusionchef.de/en/sous-vide-recipes/meat/traditional-goose-sous-vide)**
>
> Goose (sous vide):Cut the geese in half lengthwise and carve the back.Rub the halves of the geese with the spices and place in 120µ sous vide vacuum bags. Vacuum at 100%.Cook in the fusionchef sous vide water bath at 65 °C for 24 hours and...
Now, the first of those, I wouldn’t recommend following precisely in their footsteps, as I have a feeling most people won’t be comfortable eating rare goose. That red meat looks entirely unappetizing for me…maybe that’s a stigma that we need to get over, with having the capacity to pasteurize meats at lower temperatures, but I’ll let others lead the way with that. 🙂 I like my dark meat, but not bleeding.
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### Author:  [@Goshin](https://community.anovaculinary.com/u/Goshin)
#### Post date: [March 14, 2018, 2:20pm UTC](https://community.anovaculinary.com/t/goose-sous-vide/13574/3 "2018-03-14T14:20:46Z")
Thanks for the pointers. I had found the first one on Google. I think I will give this one a try.
Just finding very few recipes for goose sous vide on the net made me wonder.
In Holland a lot of goose are shot or culled but not consumed. Something that happens in a lot of European countries as I have come to understand.
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### Author:  [@AlyssaWOAH](https://community.anovaculinary.com/u/AlyssaWOAH)
#### Post date: [March 14, 2018, 5:22pm UTC](https://community.anovaculinary.com/t/goose-sous-vide/13574/4 "2018-03-14T17:22:23Z")
I haven’t tried it myself, either. Actually, never even had goose. But - maybe these two topics in the community can help a little bit:
> [@Wild Canada goose and wild Mallard duck w/ orange ginger glaze](https://community.anovaculinary.com/t/wild-canada-goose-and-wild-mallard-duck-w-orange-ginger-glaze/3923):
>
> If you’re an avid hunter like me you’ll realize there aren’t too many sous vide recipes made specifically for wild meat, especially wild (Canada) goose and wild (Mallard) duck. After looking around for some tips on how to cook both kinds of meat I decided to try the following: wild Canada goose @ 60°C / 140°F for 6 hours and wild Mallard duck @ 60°C / 140°F for 2 hours. I would like to confirm with everyone that this turned out great! Both types of meat were seared first, vacuum sealed then s…
> [@Sous Vide a Whole Goose](https://community.anovaculinary.com/t/sous-vide-a-whole-goose/2925):
>
> Hi: This is my first time on this board. Below is how I cook my Goose for Christmas. What I need to know is if I can sous vide the goose getting the same flavours and without it being greasy. I have to cook two. Any suggestions how I would go about this? ROAST GOOSE: Remove all loose fat from goose. Reserve gizzard, heart, neck and wing tips for Giblet Gravy. Wipe Goose inside and out with damp cloth and dry thoroughly. If desired, remove wishbone for easier carving. Rub goose inside…
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### Author:  [@CharlieR](https://community.anovaculinary.com/u/CharlieR)
#### Post date: [March 14, 2018, 10:59pm UTC](https://community.anovaculinary.com/t/goose-sous-vide/13574/5 "2018-03-14T22:59:31Z")
Hi:
I have never sous vide a goose.
When I do my Christmas goose, I prick the skin all over with a darning needle (don’t go down to the meat). After that, I pour boiling water over it. I repeat again halfway through when I turn the goose over. Maybe if you were to prick the goose front and back and then pour the boiling water over both before putting in the sous vide it might work. Maybe if you saw the bag getting grease in it, you could change it?
I hope this helps a little.
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### Author:  [@JoshK](https://community.anovaculinary.com/u/JoshK)
#### Post date: [March 15, 2018, 4:41pm UTC](https://community.anovaculinary.com/t/goose-sous-vide/13574/6 "2018-03-15T16:41:11Z")
Having cooked quite a bit of duck (but, admittedly, not goose) my advice would be to treat the breasts and legs separately. When roasted whole, the presentation is beautiful but you’re not optimizing the cooking time for either the breasts or legs.
The breasts (at least duck breasts) are perfect for sous vide, cook to an even medium rare in the water then finish the skin and render the fat in a hot skillet at the end. If you Google Kenji Lopez’s sous vide duck breast recipe, he’ll provide temps and times.
The legs/thighs I would confit - super easy and fantastic. You can do without fat via sous vide or at a low temp in the over (the legs will braise in their own fat as they cook). Look up easy duck confit for recipe ideas/specifics. If you happen to have a large quantity of duck fat handy, by all means, go the traditional method. These can be made in advance and then finished in the oven at high temp or in a skillet to crisp the skin while you finish the breasts.
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### Author:  [@Goshin](https://community.anovaculinary.com/u/Goshin)
#### Post date: [March 15, 2018, 5:17pm UTC](https://community.anovaculinary.com/t/goose-sous-vide/13574/7 "2018-03-15T17:17:30Z")
Thanks for the tips! I have a goose breast and some legs. Not the whole bird. Furthermore they have no skin. The goose we get are not plucked but the meat has been cut out of them.
I have made a batch this week with the slowcooker.
Came out nice but I really want to try it sous vide.
Next week I will try a breast at 135 degrees for 4 hours.
I will post the results as soon as I have them.
Happy cooking to ya all!