Roast duck and goose at Christmas time

Why are roast duck and roast goose considered classics of the Christmas season?

The fourth candle is burning, a magnificent Christmas tree decorates the living room and the smell of fresh duck breast is in the air. For many families, the traditional roast is still part of Christmas. It reminds us of Christmas celebrations from our own childhood, when it was lovingly prepared by our parents or grandparents. Old recipes are passed down from one generation to the next and optimized.
The custom of filling the bellies of loved ones with duck and goose at Christmas dates back to around 700 AD. At that time, people fasted during the entire Advent period and so no meat was eaten - but fish was. Lent ended on December 24th, which wealthier families celebrated with a roast pork on December 25th. The meat was seasoned with spices and served with apples. The poorer sections of the population served liver sausage or black pudding instead of roast meat, which is why some families still have sausages with potato salad on the Christmas menu today. Lent began on November 11th with the roast goose - the traditional St. Martin's goose - and later ended with it, which is why the goose increasingly became a popular alternative to pork. A myth from the Middle Ages tells how the goose was chosen:
Since the consumption of fish was permitted during Lent, but it soon became monotonous for those fasting, they simply extended the rules and declared the goose and the duck, which live on the water, to be similar to fish. In ancient Rome, the goose was also highly respected and considered a valuable gift, which is why it was worthy of the Christmas celebration. Fasting during Advent has increasingly faded into the background, as have the Christian motives behind the customs. Roast goose and duck, on the other hand, have remained and have been able to carry their central importance for Christmas through the centuries.

What is special about roast duck and roast goose?

Roast duck and roast goose impress with their incomparably tender meat and mild flavor, which can be refined and customized with spices. Added to this is the crispy skin and the stuffing, which is often based on a family recipe that has been passed down through generations. For many people, eating poultry as a Christmas meal also brings back fond childhood memories that they like to revive every year and pass on to their own children.

How is roast duck or roast goose prepared?

The roast duck or goose is first washed, rinsed and placed in the roasting pan. This is then filled with salt water, in which the bird is covered and left to rest in a cool place for two to three hours (or overnight). The duck/goose is then rinsed again and pricked all over with a meat fork so that the fat can drain off during steaming and the skin becomes crispy.
The oven is preheated to 140 degrees using top and bottom heat and the bird is placed belly-side down in the roasting pan, which is then covered with stock (we recommend about a litre of goose or duck stock from a jar). Once the oven has reached the right temperature, the roasting pan is closed and placed on the bottom rack and the meat is cooked for two and a half to three and a half hours, depending on its size. Turning it regularly ensures that it browns evenly and skimming off the fat makes the bird particularly crispy. The meat is ready when all parts are tender as butter and the wings come off by themselves when you pull gently.
Now the roast is cut up and the duck breast or goose breast is separated from the rest by making a cut on both sides along the breastbone. Then the duck legs or goose drumsticks are removed by making small cuts. They should not simply be removed by hand, as this could lead to
can cause the skin to tear and unsightly edges to form.
The meat is placed in the lid of the roasting pan and grilled on a medium heat with a few tablespoons of gravy until crispy. While steaming and cutting up can certainly be done the day before, the meat should only be grilled immediately before serving so that it can be eaten fresh, warm and crispy.

How is roast goose served?

The roast goose is usually stuffed with chestnuts, apples, prunes or onions and seasoned with spices such as marjoram and mugwort. It is served with dumplings, red cabbage and a sauce. The roast goose Alsatian style combines the Christmas traditions of the richer and poorer sections of the population and is served with a filling of sausages and sauerkraut as a side dish. Finally, the Swedish goose breast is eaten with apple sauce and Brussels sprouts, similar to the St. Martin's goose.

How is roast duck served?

Roast duck is also traditionally served with red cabbage and dumplings. The taste of the meat also harmonizes perfectly with Asian spices, which is why duck with wok vegetables is a popular alternative to the traditional Christmas meal. Children enjoy crispy duck legs with chips, potato croquettes or noodles.

Juicy duck breast and crispy goose legs - how do you choose the ideal poultry?

For a successful roast duck or goose, the animal must have been fed species-appropriate food during its lifetime. Forced feeding by machines does indeed reduce the price of the meat - but the fattened goose has not only suffered a painful life, but also consists largely of fat, which has a negative effect on the taste. In general, poultry from Germany is better kept and fed than elsewhere. However, this is by no means mandatory, as there are no uniform regulations for this. The Christmas duck or goose should therefore ideally be ordered from a trusted butcher. Here the meat costs a little more than that which can be found in the refrigerated counter of the discounter - but thanks to the organic farming, the Christmas roast contains no antibiotics and only a small amount of fat.
In addition, with inferior meat, it can happen that the amount of meat purchased is significantly reduced during the roasting process, thus putting the apparently low price into perspective afterwards.
Frozen poultry, on the other hand, always has a water content of at least 15 percent. The weight of the bones, which are usually included in Christmas ducks and geese when purchased, should also be taken into account. As a rule of thumb, 4500 grams of meat (including bones) should be purchased for six people.

How do you store fresh duck or goose breast?

Fresh duck breast or goose breast should be transported home from the fresh food counter in a cool bag. Once there, it is stored in a sealed container in the refrigerator at a maximum of 4 degrees Celsius and consumed within one to two days. If the meat is frozen immediately, it can be stored for up to six months.

Summary

• The Christmas goose or duck is a traditional festive meal for many families
• Originally, the poultry was used to celebrate the beginning and end of fasting during Advent
• Duck and goose are very popular because of their tender meat and crispy skin
• The poultry is first left to soak in salt water, then cooked and cut up and then grilled
• The decisive factor for tasty meat is species-appropriate husbandry and feeding, which is why it is advisable to buy from a trusted butcher
• The roast is traditionally served with red cabbage, dumplings and a sauce

Ready-roasted Christmas poultry: does it exist?

We have been offering our goose roasting service to all our customers for many years and you can easily buy your Christmas goose online . Here you can choose between two options:

• Ready-made : You don't have to worry about anything. Simply select an appointment online and pick up the goose or duck ready to eat from our branch in Katzwang. We offer this service for St. Martin's Day, the Advent weekends and also Christmas Day. If a whole roast is too much for you, we have just the right thing for you! You can also order just the goose breast or leg .
• Success guarantee : "Just crust over!" That is the motto of our success guarantee service. All ducks and geese are perfectly pre-cooked. That is why we can give you the success guarantee. The best part? We deliver the Christmas poultry to you by express delivery throughout Germany!