Actually, the farmer has placed food there for this reason. If they like their environs, they will stay. By Easter, they will have made huge nests on the ground and laid 3-12 big rough white eggs of which they are very jealous. If a human approaches, the gander keeping guard will honk furiously at them as if to say, “don’t go near.” This advises his life-long mate who places herself in front of the nest ready to peck any curious observer who comes too close. It takes 24-33 days for the goslings to hatch.
Geese are roasted stuffed with their livers, herbs, spices and garums. Mozarabs, Mudejars and Muladies borrowed Persian recipes for stewing geese in pots with fresh fruits like small pears or mountain ash berries. Anon Al-Andalus provides two recipes specifically for stuffed goose. One is roasted and the other is boiled. Another recipe for lamb consists of stuffing it with a goose stuffed with a hen stuffed with a pigeon stuffed with a thrush stuffed with a small bird.
lemon or orange leaves or at will
PREHEAT OVEN TO 200ºC/400ºF
Roast until the breast is toasted. Then turn it over and toast the other side.
HUICI’S TRANSLATION OF ANÓN AL-ANDALUS
#229 HECHURA DE OCA RELLENA, p 139