Goose Or Duck: The Differences Simply Explained

Goose or duck is often the question that comes up before the holidays when it comes to choosing a meal. The two types of poultry look very similar at first glance, but there are some differences. We explain to you what needs to be considered.

Goose or duck – tips for shopping

Before the holidays, the question often arises: goose or duck? Just packaged in the supermarket, these two birds look confusingly similar. If you take a closer look, however, there are some differences, which we will list below.

  • In both cases, it depends on the quality of the meat. Free-range meat is lower in fat and more flavorful.
  • It is advisable to buy directly from the farmer or to pay close attention to the labeling in the supermarket. If you can’t decide between a goose and a duck, you can try a pheasant for a change.
  • It is less greasy, has a shorter cooking time, and is not only becoming increasingly popular because of its tender meat.

How to recognize a goose

The most noticeable difference is the size: a goose is significantly larger than a duck. It also has a longer neck.

  • The flesh is dark and tastes sweet.
  • It also contains many vitamins and minerals such as zinc, iron, and calcium.
  • However – and this is an important difference to duck – it contains a lot of saturated fatty acids. This makes the goose really “fat” poultry, with high-calorie content. The meat is therefore also particularly aromatic.
  • Goose takes a long time to cook. A four-pound animal can take five hours in the oven.

How to recognize a duck

Duck meat has a high proportion of unsaturated fatty acids. Therefore it is better tolerated than goose meat.

  • It also contains a lot of vitamins D, E, and B.
  • The meat is considered to be more tender and soft than that of the goose.
  • In addition, the fat does not penetrate the meat during cooking, so that it is less fatty than a goose. The calorie content of the duck is also lower.
  • Despite the smaller size, the duck also has a long cooking time – at least if you prefer the meat tender.

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