Why it works: Butter and flour are a kitchen classic. They rank in the top 6% of all ingredient pairs, and 122,858 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
The recipe
Ingredients
Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Roast
Preheat the oven to 400°F (200°C).
Roast the green goose for about 20 minutes.
Baste the goose well with butter during roasting.
Finish and serve
Just before removing it from the oven, dust it with flour and coarse sea salt.
Ensure the goose is crisp before serving.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Butter + flourtop 6% of all pairsAroma overlaplowMentioned together122,858 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Green goose
- The main protein, which cooks through in the oven to become tender meat.
- Butter
- Adds fat that carries flavour and helps the surface brown during roasting.
- Flour
- Dusted on at the end, it helps the surface brown and crisp.
The step that matters
Ensure the goose is crisp before serving. Skin that is not fully crisped stays soft and fatty. Checking the surface before serving makes sure the browning and crisping have finished, since the dusting is applied only shortly before the goose leaves the oven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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