How to organize Goose and Duck for a Dinner?
I have goose and ducks leg and like to prepare them together in the oven.
I checked these two recipes one and two and they seemed to be quite fitting.
Now my questions is : one calls for oven heat of 135C for the goose and 170Cfor the duck.
Can I just cook the duck at the 135C, since I want to have them both ready at the same time and I only have one oven.
It is my any hints on how to organize this would be great.
Best Answer
At my household, we used to roast duck whole, and it took many hours. Nowadays, we split our duck in half before placing it in the oven, which obviously takes less time to cook.
You can use 135C on your oven to roast the goose legs, alongside the duck legs each sliced into a certain number of pieces, depending on how long it's going to roast in the oven.
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What do you serve with roast duck?
To make your life easier, we have rounded up 15 side dishes and appetizers that will complement the duck you serve in any form.- Garlic Mashed Potatoes. ...
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- Green Beans.
What sides go well with duck breast?
What to Serve with Duck Breast (17 Easy Sides)- Duck Fat Fries. ...
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- Sweet Potato Fries. ...
- Roasted Pepper Salad with Feta, Pine Nuts & Basil. ...
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- Blood Orange, Fennel and Avocado Salad with Lemon Citronette.
Is duck a traditional Christmas dinner?
Goose or duck is traditional Christmas meal for United Kingdom and parts of Europe.What flavors go best with duck?
Duck meat goes really well with sweet and sour food pairings \u2013 think caramelised onions, balsamic reduction, orange sauce, hoisin, dried and fresh fruit. It likes warm spices such as cinnamon, pepper, Chinese five-spice powder, allspice, vanilla and fennel.Our Freakishly Huge Duck (This is not NORMAL.)
More answers regarding how to organize Goose and Duck for a Dinner?
Answer 2
How about cooking it in 80C and roast under the broiler? Idk if this is good idea, but I cook pork in 80C for hours and it comes out perfect. My theory is, that water is not able to turn into the steam and escape, so it should work for any type of meat. Am I right?
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