Introduction:
The greylag goose was originally native to northern and eastern Europe as well as Asia and is probably the oldest domestic fowl known to man. The meat is dark and aromatic and is classically eaten in autumn for St Martin's Day and Christmas.
Use/Preparation:
A classic dish at Christmas is roast goose. This is often served with a delicious stuffing. A popular preparation is goose liver pâté. To reduce the fat content of a goose meal as much as possible, the goose should be pierced during roasting so that the fat drips off. The fat should also be skimmed off the sauce.
Health:
Goose meat is very high in calories and has the highest fat content of all poultry. The meat is rich in protein, iron, zinc, and vitamins B2 and B6.
Alternatives:
Duck is suitable as an alternative to goose meat because of its similar taste. But chicken, turkey or beef can also be used.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 371/1550 |
| Fat | 33,6 g |
| Healthy fatty acids | 9,8 g |
| Carbohydrates | 0 g |
| Sugar | 0 g |
| Protein | 15,9 g |
| Salt | 0 g |
