Goose

Goose may be offered as soon as baby is ready to start solids, which is generally around 6 months of age. As for cured, smoked, or glazed goose dishes, it’s best to wait until after a child’s first birthday and even then, to serve sparingly, as these preparations contain high levels of sodium, added sugars, and preservatives that are best avoided for babies.

Wild geese have inhabited fields, marshes, and open waters all over the globe for thousands of years. Wild geese show up in the ancient art of Asia, old fairytales of Europe, hieroglyphics of North Africa, and the time-honored traditions of First Nations peoples of North America. Humans learned to breed geese long ago in the region around the Mediterranean Sea, and today, most goose meat, eggs, fat, and liver come from birds raised on farms, rather than hunted geese. But both wild and domesticated geese are edible—they just require different cooking methods to draw out their rich flavor. Domesticated goose meat tends to be fattier, softer, and less dense than that of wild goose, whose muscles toughen during the bird’s seasonal migration.

Yes. Goose is an excellent source of protein and fats, including omega-3 fatty acids, which babies need for healthy growth, development, and brain function. Goose offers plenty of vitamins and minerals, too, including great amounts of B vitamins (especially B6 and B12), choline, and zinc. It also provides good amounts of iron, plus potassium and selenium. Collectively, these nutrients support baby’s brain, heart, sense of taste, and much more.

What a goose eats will change the nutrients present in its meat. In general, geese on their natural foraged diet contain more omega-3 fatty acids than geese on a commercial, grain-based diet. Wild geese have higher amounts of protein than domesticated ones, including more tryptophan.

Avoid cured, smoked, or glazed goose dishes until after a child’s first birthday and even then, serve sparingly, as they tend to contain high levels of sodium, added sugars, and preservatives that are best avoided for babies and offered sparingly to toddlers. Some glazes may contain honey, which should not be given to babies under 12 months of age.

Goose skin, heart, stomach, and liver are also edible, but take care with goose liver, due to its extremely high levels of vitamin A. Goose liver should only be served in very small quantities (no more than 1/2 teaspoon per serving, once per week).

★Tip: To minimize the risk of foodborne illness, goose should be cooked to an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) (even though many recipes direct the meat to be served on the rare side). Always wash your hands and any surfaces that come into contact with raw goose, and do not wash goose before cooking. Washing raw goose creates droplets that can contaminate the kitchen and increase the risk of illness.

While goose meat isn’t generally thought of as a food that promotes pooping, it can play a supportive role in healthy bowel movements as part of a balanced and varied diet. Some early evidence suggests that diets featuring poultry may promote the presence of beneficial bacteria, like Lactobacillus, which contributes to a healthy and diverse gut microbiome. Pooping patterns can vary significantly from child to child, so be sure to talk to your pediatric healthcare provider if you have concerns about baby’s pooping or digestive function.

Yes. Like all meat and poultry, goose is a choking hazard, as it can be difficult to chew. To minimize the risk, avoid offering goose meat that has been cut into cubes, and try not to overcook goose, as this causes the meat to be dry and more challenging to chew thoroughly and swallow. As always, make sure to create a safe eating environment and stay within arm’s reach of baby during meals. For more information on choking, visit our section on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Goose is not a common food allergen. However, individuals with allergies to chicken meat may have an increased risk of allergy to goose due to cross-reactivity of allergenic proteins. Goose is not commonly reported as a potential trigger for FPIES (Food Protein-Induced Enterocolitis Syndrome). However, it is closely related to chicken and turkey, which are known triggers of FPIES. FPIES results in delayed vomiting with or without diarrhea beginning 2 to 4 hours after the ingestion of the meat.

Some individuals with known allergy to feather and egg may also have positive allergy test results to poultry meat. However, this does not commonly result in symptoms after the ingestion of well-cooked meat, as the allergenic protein is heat-sensitive. Therefore, routine testing for goose meat allergy is not recommended in cases of egg allergy.

As you would when introducing any new food, start by offering a small quantity during the first few servings. If there is no adverse reaction, gradually increase the amount over future meals.

Recommended Guide: Introducing Allergens

Goose is considered a white meat with a richness like beef and gamey flavor like duck. A whole goose is a popular centerpiece for celebrations, holidays, and weddings, but the bird is notoriously challenging to cook because the breasts and legs cook at different rates. An alternative is to break down the whole bird into parts and cook the breasts and legs separately. Goose legs work well in any recipe that calls for slow-cooking and shredding beef, such as barbacoa, beef stew, carne asada, ragu, or ropa vieja. Goose breasts can be cooked like duck breast or steak: seared in a hot pan and finished in the oven.

★Tip: Goose contains loads of fat, which can be used to cook vegetables and other foods. When cooking a whole goose, cut away loose skin around the cavity before roasting the bird, then render the skin to release the fat, which can be stored it in a clean, airtight container in the refrigerator for up to 1 month.