There is great debate around exactly “how much” of a goose people should be eating. There are purists who absolutely refuse to do anything other than pluck whole birds, but I only do that the plumpest late-season geese that have been feeding on corn and grain for weeks. “Breasting out” a goose is exactly that, and every bird we shoot gets at least that treatment, with the meat either going into a grind pile, or my personal preference, serving as a substitute in almost any dish that calls for beef. There are those that pluck the livers and hearts, and I thoroughly enjoy grilled goose hearts.
But what of the thighs and drumsticks? Almost nobody I know bothers with these, and I can tell you they are missing out. I get quizzical looks from some people when I start peeling out the legs on a goose, but slow-cooked or braised, these are my absolute favourite part of a Canada goose to eat. This is an incredibly simple one-pot meal, and it is packed with great texture and taste.
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