Yes, it's eaten in the UK, Austria, Hungary, Slovakia, The Czech Republic, and Germany. It goes well with red cabbage, lentils, roasted or other crispy potatoes dishes, and an orange based, or brown gravy.
All of the meat is dark/like chicken legs/thighs and is a bit like roast duck.
“All of the meat is dark/like chicken legs/thighs and is a bit like roast duck”
My understanding is that high blood flow is what creates dark meat in fowl. Goose and Ducks fly so their breasts work hard and get higher blood flow vs Chickens.
That’s the story and I’m sticking to it.