Duck or Goose: Which is a better Christmas dinner?

It depends on how many people you’re serving. I’ve done both, the choice was based on numbers.

I use number of guests and quality of goose available in my area. At some points during the year, wild geese from Canada are the only flavorful option. Expensive, though.

I like goose and duck both. They are kind of different tasting.

I’ve heard that goose can be quite greasy, but I’ve never tried it. I’ve had duck and it was pretty good, although still a little greasy.

Don’t let Coloma see this question!

@WillWorkForChocolate Goose can be very greasy. But, a good cook can use this. I like to render the fat out of the birds I roast and freeze it for home dishes. Ever had a duckfat-Velveeta-grilled cheese? Blow yo’ fuckin’ mind.

Either can be greasy, or not, depending on how they’re cooked. We have duck because a goose would be far too big when there’s only three of us at home.

Cooking tip (for duck – I have never cooked goose so I don;t know if it would work): score the skin deeply all over to make channels for the fat to run out. Peel a load of potatoes, cut them in half and layer them, cut side down in the bottom of the roasting pan. The potatoes lift the bird up off the bottom of the pan so it’s not sitting there frying in its own grease. You’ll still have to drain it off several times during cooking, the important thing is to make sure the bottom of the bird is always above the drained grease, but potatoes work better than a rack because they actively draw the fat out. Throw the potatoes away after cooking, they won’t be edible.

We use stuffing in the bird because stuffing in a duck goes far too greasy and horrible, but instead, put a whole, unpeeled orange in the cavity. The orange flavours permeate the meat and it’s wonderful.

This is exactly what I’m having for Christmas dinner.

For both duck and goose, I pierce the skin a number of times on the breast, then do the first half of cook time upside down, for draining. The fat has to be drawn off, often. Then I turn it breast side up for the rest of the cooking time. It really cuts down on the greasiness.

@JilltheTooth I hadn’t thought of cooking it upside down for the first half of cooking time. I’ll try that this year. Thanks for the tip!

Also to add a correction to the last post: we don’t use stufing in the bird. I’m too late to edit that.

@downtide ; It’s a messy business, but very effective.
I probably shouldn’t point out your “stuffing” typo, huh… ;-)

Both are gross.

Duck is pretty rich and most people think of it as being all “dark” meat so I’d serve whichever bird would please all the guests.

Both are delicious and gorgeous to roast, baste and easy enough to serve. I usually prick the body all over so the thick fatty layer can break down and drain, I get about two drainings before I add in vegies or other pan goodies to roast in the same pan.

NFCTS (Not for Coloma To See) I prefer goose, because it creates more meals, and seems easier to prepare.