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.