# 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:** 1\
**Showing post:** 4

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**Author:** ![AlyssaWOAH](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/alyssawoah/32/2946_2.png) [@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")

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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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_[View the full topic](https://community.anovaculinary.com/t/goose-sous-vide/13574)._