Sounds impressive. And way to think it through. I wouldn't have touched it with a 10' pole.. Lol.. Because I am not palate adventurous.

But I love hearing your process of throwing it all together with bits and bobs. My favorite way to utilize fridge leftovers.

Duck and goose always surprise me how little they serve. Even with so many veggie eaters. Our duck'duck'goose year we had a smoked turkey and a ham thankfully. Large gathering and enjoyed the flavors of it all.

Nice results from your bounty!

I have quite a bit not touched in my crisper drawer and freezer so lots of options as well for the NewYears feast.

I had seven kids at one point ages 8-12 x-mas eve and shockingly they tasted everything. (but I did stop at one point and make pesto/mozzarella and nutella/bananna/cream cheese grilled cheeses.) NewYorkCity kids are exposed to many ethnic foods and variety. (not my childhood at all)

I prefer duck to goose for the very reason that goose flesh is so skimpy. Duck seems meatier to me.

And I still have fond memories of some of the best turnovers I ever made, with leftover roast duck, chopped onions, celery, carrots and cranberries & pate brisee...

Sounds delicious! Yes, game pot pies are always very tasty. I once had one in Cambridge UK that had a puff past on top. I still dream about this and that was in 1991!

I put the carcass back in the fridge yesterday so I wouldn't have to think about it. Should I make goose stock?

Sounds really good. Was the squash served separately?

That sounds wonderful, a resourceful and serendipitous coming together of what was on hand plus the goose.

Sure, roast the carcass and make goose stock. I don't know what it will be good for, but I'm sure it will be good for something!

I have only roasted a goose once, decades ago - pre-kids, actually. I vaguely recall that a tremendous amount of fat rendered out and we had no idea what to do with it. But this was back when SWMBO was still calling her sister and asking which end of the turkey to stuff, and I was even less useful in the kitchen. Might have even been pre-wedding?

LOL! I think that describes someone I dated in my youth: I don't know what it will be good for, but I'm sure it will be good for something! My ankle is bad again, so there may or may not be goose stock. I have reserved the schmaltz. :) I actually do like the flavor of the goose a lot, so I think it could make good soup, and I keep forgetting to make beef stock.

Christine, it was a casual meal, so we plunked the squashes on the plates in the kitchen and carried them to the table, where we dished up the goose pie and little tomatoes onto the same plates. That's why I spent so much time contemplating exactly what to do with the goose/mushrooms/sauce, not wanting grain or potatoes. It worked as a plate. The pie wasn't overly saucy. Most of the liquid had been absorbed, as I'd hoped (that only works when the outcome doesn't really matter, of course). Not overly elegant, but attractive enough, and the guests enjoyed it.

Sounds like a great success. I must figure out how to imitate it without the goose. Years ago, I told an old uncle I was planning to roast a goose for Christmas. He said, "I bet you won't do it twice." He was right.

LOL! I actually have been wondering when I can do it again. It was really good. It helps that I have a Le Creuset "goose pot" (15 quart oval dutch oven). The first time is the hardest, right? Next time I'll have an idea of what I'm in for.

So, regarding the success, that was a combination of planning and luck. It also helps that when I was struggling with carving the goose, Mr. Man Muscles, who is also taller than I, and useful in the kitchen when he's around, stepped in to help.

Which part were you wanting to imitate?

Probably the Man Muscles

Plllog, I want to reconstruct (deconstruct?) your pot pie, without the goose. I think duck would work well. Of course, yours can't really be duplicated because so much depends on the flavor of the wine reduction. And the goose.

What kind of wine did you use?

What was "the very Frenchy kind of preparation of the squash"?

Oh! Well that's easy, Christine. Duck would make a fine pie. The trick to a good red wine reduction is good red wine, not too tanic. I cook with Two Buck Chuck all the time, but for a reduction you need a pretty flawless wine, and I spent for a good California zinfandel. I did chop shallots for it, but the rest was also leftovers. I had part of a container of homemade chicken stock, and a little chicken stock and roux based mushroom gravy, which freed me from having to make a base for the reduction. Oh, and a good sized sprig of rosemary from the garden.

None of that matters, though. One bottle of good red wine, about half as much chicken or vegetable (or duck or veal or mushroom) stock, minced shallots, or scallions or leeks or onions or even fennel, about half a cup, sauteed in butter or a truly flavorless oil like safflower with some fine flour worked in at the end to give body to the sauce, add an herb that pairs well with your duck. Cook on low for a long time. Like low enough that an egg won't brown. Stir regularly scraping the bottom--reduce heat if anything is sticking. Keep simmering. Reduce by 2/3 - 3/4. Strain well and cool. Season after it's cool as desired.

This is the recipe for the spice rub from the goose. I used triple the cloves (pre-ground, old bottle) by accident but I liked the result. I might go a little more pungent and less warm-spice for duck, but as is would likely be great. https://www.jamieoliver.com/recipes/goose-recipes/spiced-roast-goose/

The real trick was that the leftover parsnip puree had been reheated on the stove and steamed out quite a lot, so it was very thick, stiff and pasty and worked well as a topping. It started as very light and fluffy and way too wet for the purpose.

Good luck!

Thanks, Plllog! And how was the squash done?

Sorry. I forgot to say about the squash. I just used some small acorn squash. I was worried about removing the stems so they could sit upright, but since they were postponed two weeks they were totally orange, and the stems were dry and popped right off with a little thumb pressure.

This is what Islay posted. I'm too tired to track down the original thread:

Islay Corbel Squash with leeks and cream

We get little round orange ones [squash] - individual serving sized ones....I cut off a hat and scoop out the seeds. Sprinkle in a little salt and pepper, put the hat back on and bake it for about 30 - 40 minutes until soft inside.

Meanwhile, cook some sliced leeks in butter till soft, add seasoning, creme fraiche and grated cheddar. Put this mix in your little squashes- dont fill them! And bake for another 10 - 15 mins, not diety but lovely on a cold day!

I baked my squash in the steam oven, but no other deviations. I had two blocks of cheddar and couldn't remember which was which. I think the sharper one would have been even better. It was a cold evening, and they were lovely. :)

Thank you. The whole meal sounds so good.

Plllog, I've made wild goose before and I'd do it again, not because it was wonderful, but because it was horrible and I'm sure I can do better now, about 40 years later when I know about brining and thermometers!

I'd love the pot pie. Elery won't eat it, or anything else that has any sauce that resembles gravy. (sigh) A southern boy that doesn't like pot pie or dumplings, I'd never heard of such a thing. And it's too bad, I think it would be a great use for some of those ducks we put in the freezer.

I think goose stock would be a very nice thing to have, it might make a nice soup or base for cooking rice/risotto. I made duck stock when we processed the ducks, but haven't used it yet, I need to think about that...

Annie

Well, Annie, it's obvious, isn't it? The South spit Elery North for you because he wouldn't eat the gravy! :D I have a cousin like that, though, who hates anything cut up all together with gravy from stew to pot pie, and Mr. Picky, who won't eat most things, hates sauces more than anything else.

But OOOH!! Goose stock risotto!! That would be good, I think!

I should say that my goose was a very pampered free range farm bred bird. :) Wild goose would have more challenges, I think. :)

Plllog, you must be right, that's why he's in Michigan. (grin)

I tried to convince him today that duck pot pie would be really good, but he's still not buying into that.

Annie