?one duck with a meaty stuffing on the side. Although officially classed as ‘white meat,’ goose has the color of dark meat and looks more similar to beef.. Meat based ready meals and convenience meat products 155 146 -6.1 All other meat and meat products 316 292 -2.8 Data from Defra, 2008a white meat black mark The health consequences of consuming chicken, turkey, duck and goose meat 6 One species of freshwater duck, the mallard, has been domesticated and is a common livestock bird in many cultures. Goose are largely sized and usually noted to make a honking noise or call. This is because more oxygen is needed by muscles doing work, and the oxygen is delivered to those muscles by the red cells in the blood. They belong to the family of Anatidae. The nutritional content contained in some meat is very important in the growth and development, so here is presented the health benefits of duck meat. In addition, it has the delicious taste of meat when fried or burned extraordinary. One of the more pain-in-the-neck cooking challenges is roasting a duck or goose. Duck is eaten in various cuisines around the world. Can someone weigh in on the merits of duck v. goose? Roast goose is a dish found in Chinese, European, and Middle Eastern cuisines.The goose is in the biological family of birds including ducks, geese, and swans, known as the family of Anatidae.The family has a cosmopolitan distribution.Roasting is a cooking method using dry heat with hot air enveloping the food, cooking it evenly on all sides. Goose and ducks are considered to be waterfowl that enjoys spending time on lakes or ponds. When it comes to duck, we both love medium rare duck breasts and duck confit. The adult ducks are usually smaller than adult geese. Why, you ask? The nutritional content contained in some meat is very important in the growth and development, so here is presented the health benefits of duck meat. There is not a lot of danger in drying out the breast meat like with a chicken. Humans have become the greatest enemy of waterfowls due to excessive hunting of wild waterfowls. Duck is all dark meat, and has a thick layer of fat that must be rendered out. In food terminology, duck or duckling (when meat comes from a juvenile duck) refers to duck meat, the meat of several species of bird in the family Anatidae, found in both fresh and salt water. This article examines the nutrition profile, benefits, and potential negatives of duck meat. Well both birds have a very large amount of fat under their skin and when they are roasting, this fat melts into the roasting pan. [Editor’s note: This recipe for roast goose or duck appears in Hank Shaw’s excellent cookbook Duck, Duck, Goose. Goose is a type of poultry that enjoys popularity around the world. If you are buying commercial product from the grocery store just take your pick. In this article, the difference between goose and duck will be discussed in detail. Goose. Well both birds have a very large amount of fat under their skin and when they are roasting, this fat melts into the roasting pan. Ducks vs Goose. The main difference between duck and goose is their size. Roasting a Duck or Goose. Roasting a Duck or Goose. However, is duck a healthy choice or best avoided? Why, you ask? He calls here, as elsewhere in the book, for a domestic bird, but no one writes better about hunting for the table and cooking wild meat, and throughout he offers advice about cooking particular wild ducks and geese. Goose is a type of poultry that enjoys popularity around the world. Duck meat is often simply referred to as ‘duck,’ and it is one of the less commonly consumed meats in the Western world.. If you like duck,you will like well prepared goose.Half size oven is a real hurdle.Goose and capon are large birds,things don't roast well without plenty of room.If you serve duck or pheasant plan on two birds.One won't feed four people well,lot of skeleton to flesh ratio. In addition, it has the delicious taste of meat when fried or burned extraordinary. With chicken and turkey, the most important "trick" to cooking it is to make sure the dark meat gets done before the white meat dries out, and to make sure the skin crisps up somewhat. Both are acceptable sources of protein, and the duck will have more fat. Duck meat is very beneficial for the health of the body. Re: chicken, I am dark meat with skin and husband is white meat. One of the more pain-in-the-neck cooking challenges is roasting a duck or goose. Husband is leery of "oily" meat. Apart from their usual fluffy and light hues feathers, they exude different behavior and patterns.