Preparation of your goose or duck roast

Your Christmas roast from "Gans wie bei Oma" can be easily 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 and conjure up your perfect festive meal within 30 minutes.

Preparing Your Christmas Roast

Sous-vide cooking keeps the fat in the vacuum packaging. Sometimes, this can be quite a lot. If there's too much fat on your goose, there are two ways to reduce it before cooking, although a little fat is not a problem for your goose:

Option 1: Place the still-packaged goose in a warm water bath for 5-10 minutes, for example, in the sink. Then cut open a corner of the bag, pour 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 sheet under the roasting rack will catch any 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 and 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 on your oven rack with the breast facing up. Place the half goose and legs on the rack with the cut side down. If you are preparing two roasts, you can place them side by side. Slide the rack into the oven on the middle shelf. Now pour 125 ml of water onto the baking tray and slide it under the rack into the oven.

Then roast for at least 30 minutes. Some ovens do not actually reach the set temperature, which means your roast will need to cook longer.

Crisping phase (optional)

If your goose or duck is already crispy enough after the regular cooking time, skip this step.

To make your roast particularly 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 nearby and decide for yourself how long you want 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 place all the vacuum bags with red cabbage, kale, and gravy with the seam facing upwards into the water bath. Set your stove to the lowest setting and let the side dishes simmer for at least 20 minutes.

Alternatively, you can unpack the side dishes and place them individually in pots and warm them directly over medium heat. Please note that you will need one pot per side dish and another for the dumplings.

3. Prepare the dumplings

What you need: potato dumpling dough and 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 could disintegrate. First bring the water to a boil and add salt.

Then take the dumpling dough out of 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. Carving a roast like a pro

What you'll need: A sharp knife, warm serving plates and preferably a carving fork

In this video, our head chef Alexander Schön will show you how to properly carve your roast.

Knusprige vegane Keule mit veganen Beilagen von Gans wie bei Oma

Preparation of the Vegan Roast

The vegan roast is very easy to prepare and serve. After you receive your chilled roast, it and its 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 roasts from the bag, place them on a baking sheet lined with parchment paper, and brush with the enclosed marinade. Bake at 180°C in the middle rack of the oven for approx. 30 minutes until the desired crispiness is achieved.

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