In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae, which also includes ducks and swans.

The family has a cosmopolitan distribution, and various wild species and domesticated breeds are used culinarily in multiple cuisines.

Methods of cooking include roasting, spit-roasting, braising, steaming, grilling, simmering, and stewing.

Dishes include roasts, joints, soups, stews, curries, sausages, forcemeats, and dumplings.

[5][10] Roast goose, as served in Hong Kong, especially in the city of Sham Tseng[11][12] is similar [clarification needed] to its counterpart in the neighboring Guangdong Province of southern China.

[10] For many European cultures, roast goose is traditionally[13] eaten only on appointed holidays, including Christmas and St. Martin's Day.

[3] A traditional dish in Croatia is guščji paprikaš, a noodle and goose meat stew with roots in the areas around Županja.

[16] Croatia also has a roasted goose dish, martinjska guska s marunima, which is stuffed with chestnuts; it is often served on the feast of St.

[5] While goose was once a common Christmas dinner in the United States, it is now less popular as the meal's centerpiece than turkey, prime rib, roast beef, steak, chicken, brisket, pork, ham, lamb, fish, or duck.

[2][7] Feseekh is a traditional Egyptian dish that is usually served during Sham el-Nessim, a spring holiday that dates back to the time of the Pharaohs.

Feseekh is made by salting and fermenting fish, often with goose meat added to enhance its flavor and nutrition.

[citation needed] Roasted goose is a commonly eaten main dish in parts of Turkey.

[25] The goose is baked at extremely high temperature in a tandoori-style oven above a dish of bulgur onto which the rendering fat drips.