What tastes better - duck or goose?
Christmas is just around the corner, and the question, as every year, is: Christmas goose or roast duck – what should be on the festive table? But what's the actual difference between the two, and which tastes better?
Originally, roast goose was served for St. Martin's Day, and was thus eaten as early as November. In the Middle Ages, Advent was considered a period of fasting, which was broken with Christmas Eve mass. Then, there was a delicious roast for the feast. Many people in the Middle Ages, however, could not always afford the delicious birds and therefore tended to eat sausages and bread. During industrialization and the associated growing prosperity, the bratwurst was gradually replaced by the more festive roast goose.
Differences between Christmas Goose and Roast Duck
It's no secret that Christmas roasts are still very popular today. But is there a difference between duck and goose? Generally, the long-necked goose is somewhat larger than the duck and thus suitable for more people to consume. The duck, however, has slightly darker meat, is more tender, and contains unsaturated fatty acids and valuable iron. The goose is a bit fattier, but contains significantly more vitamins like B1 and B6. While ducks feed on worms, fish, and aquatic plants, geese spend their lives in pairs on land and prefer to eat grasses and herbs. Duck is often described as more aromatic, but with the right preparation, goose also makes a delicious festive meal.
So, which tastes better – goose or duck? Of course, this question cannot be answered generally, as it highly depends on personal taste. The fact is – these very similar, yet individual birds are both excellent choices for a Christmas roast, provided the preparation is successful.
Simple Preparation of the Perfect Christmas Roast
Once you've decided which bird to have for Christmas, it should, of course, taste exceptionally good. Are you afraid your roast won't turn out well, especially on Christmas? No problem! Whether it's duck or goose, with our pre-cooked roasts from "Gans wie bei Oma" (Goose like Grandma's), your Christmas dinner will be quick and easy. Both the duck and the goose are pre-cooked in our sous-vide vacuum method for 20 hours at a low temperature. This makes the meat of both animals very tender and wonderfully juicy. Furthermore, the pre-cooked roasts and their full aroma are preserved for several days by vacuum-sealing.
At home, all you need to do is put your roast in the oven for 60 minutes, prepare the side dishes we provide, and enjoy Christmas with your family. On our website, you will find all products and, of course, the detailed preparation instructions. In our shop, you can conveniently and easily order your Christmas roast with a success guarantee and even have it delivered to your home.