Things You'll Need

Instructions

1

Set the goose on a chopping board. Use a butcher’s knife or kitchen scissors to cut away any visible quills, excess skin and fat from it.
2

Fill a large pot with cold water and set it aside. Fill another large pot with water and bring it to a boil on high heat. Place the goose in the boiling water and use tongs to submerge it. Let boil for approximately 2 to 3 minutes.
3

Lift the goose out of the boiling water with the tongs and place it in the large pot filled with cold water. Keep the goose submerged in the cold water until it cools down.
4

Take the goose out of the cold water and pat it dry with paper towels.
5

Put the goose in a large bowl and seal it with a plastic wrap. Place the bowl in the refrigerator for a day; this will provide sufficient time for the goose to dry out.