Preparing your roast goose or duck
Prepare goose and duck in just 30 minutes
Your Christmas roast from "Gans wie bei Oma" can be prepared and served in just 30 minutes. After you receive your pre-cooked goose or duck from us, it and the accompanying side dishes will keep for 14 days at a maximum of +4°C.
On the day of consumption, simply follow these three easy steps to create your perfect festive meal in 30 minutes.
Preparation of your Christmas roast
Sous-vide cooking preserves the fat in the vacuum packaging. Sometimes this can be quite a lot. If you have too much fat on your goose, there are two ways to reduce the fat before cooking, but a little fat is not a problem for your goose:
Option 1: Place the still-sealed goose in a warm water bath for 5-10 minutes, for example in the sink. Then cut open the bag at one corner, drain off the fat, and remove the goose from the packaging.
Option 2: Remove the goose from the packaging and scrape off the fat with a spoon. If some fat remains, this is not a problem. The baking tray under the rack will collect the remaining fat during cooking.
Tip: The liquid fat can be used as a base for a delicious sauce enhancement.
1. Prepare Christmas dinner
What you need:
- Christmas roast and/or legs
- an oven rack
- a baking tray
First, you need to preheat the oven to 180°C (convection) or 200°C (top/bottom heat). Please note that every oven is slightly different, you know your oven best, and the temperature may vary.
To prevent your roast from drying out in the oven, we recommend pouring some water onto a baking tray and placing it under the rack in the oven.
Remove the roast and legs from the vacuum bag and place them breast-side up on your oven rack. Place the half goose and legs with the cut side on the rack. If you are preparing two roasts, you can place them both side-by-side. Slide the rack onto the middle shelf in the oven. Now pour 125 ml of water onto the baking tray and slide it under the rack into the oven.
Then let the roast cook for at least 30 minutes. Some ovens do not actually reach the set temperature, which means your roast needs to cook longer.
Crisping phase (optional)
If the goose or duck is crispy enough after the regular cooking time, skip this step.
To get your roast extra crispy, set the oven to 230°C convection or 250°C top/bottom heat.
Remove the baking tray with fat and water from the oven and drain completely. Then slide the clean baking tray back under the roast and continue cooking. Once your Christmas roast has reached the desired crispiness, you can remove it from the oven.
Since the temperature strongly influences the cooking time, you should stay close by and decide for yourself how long to crisp the roast. We recommend approx. 15 minutes, but this time may vary depending on the oven.
Tip: The less liquid in the oven, the crispier your roast will be.
You can find out how to carve your goose below.
2. Prepare red cabbage, kale and sauce
What you need: side dishes and 1 large pot
Take a large pot and fill it with water. Now hang all the vacuum bags with red cabbage, kale, and gravy with the seal facing upwards into the water bath. Set your stove to the lowest setting and let the side dishes steep for at least 20 minutes.
Alternatively, you can unpack the side dishes and place them individually in pots to heat them directly over medium heat. Note that you will need one pot per side dish and another for the dumplings.
3. Prepare dumplings
What you need:
- dumpling dough
- 1 large pot
Fill the pot with at least 1 liter of water for every four dumplings to be cooked. Do not put the dumplings in cold water, otherwise they might fall apart. First, bring the water to a boil and add salt.
Then remove the dumpling dough from the packaging and divide it into four equal parts, approx. 125g per dumpling. Now roll the dough into balls - tip: it works best with dry hands. The dumplings do not need to rest again before cooking.
Carefully place the dumplings into the hot water and bring it back to a boil. Please note that the dumplings should be completely covered with water and be able to move freely on the surface of the water.
Once the water boils again, you can leave the hob on a medium setting so that the water is just below boiling point. Leave the dumplings in the water for 25 minutes.
Leave all pots on the stove until your roast has reached the desired crispiness.
4. Carve goose and duck roast like a pro
What you need:
- A sharp knife
- warm serving plates
- ideally, a carving fork
Our chef Alexander Schön shows you in this video how to properly carve your festive roast.
Order goose roast now
Preparation of the vegan leg
The vegan leg is very easy to prepare and serve. After you receive your chilled roast, it and the accompanying side dishes will keep for 14 days at a maximum of +7°C. Preheat your oven to 180°C (convection) or 200°C (top/bottom heat). Please note that every oven is slightly different, you know your oven best, and the temperature may vary.
Carefully remove the legs from the bag, place them on a baking tray lined with parchment paper, and brush with the enclosed marinade. Bake at 180°C in the middle of the oven for approx. 30 minutes until the desired crispiness is achieved.
Preparation of the sauce
What you need: sauce, one pot
Fill a pot with water and bring it to a boil. Now turn off the flame and place the vacuum-packed sauce in the water bath for 5 minutes. Alternatively, you can transfer the sauce to a pot and heat it there.