Oca in Porchetta all'Eugubina
Gubbio, Umbria
Gubbio's preparation of goose in the porchetta style: the whole goose deboned, seasoned internally with wild fennel, rosemary, garlic, the goose's liver (chopped fine), salt, and black pepper — the same aromatics as pork porchetta — then rolled, tied, and roasted in the wood oven for 2-3 hours, basting with the rendered goose fat. The goose's higher fat content means the dripping in the roasting tray becomes an extraordinary golden fat that bastes the bird continuously. The skin achieves a crackle that rivals pork. A specialist dish of the Apennine hill towns.