Goose and duck: roasts, breasts and legs with sides

For roast goose or duck for a small group, you don’t have to roast the whole bird: duck breast is ready in half an hour, while duck legs and goose breast braise until tender in just over two hours in the oven. Serve with red cabbage, Brussels sprouts, chestnuts and dumplings. The skin turns crisp if you score it and let the fat render slowly – you don’t need any extra oil.

All goose and duck recipes

Keto duck breast with Brussels sprouts – 590 kcal
Goose legs with apple and onion sauce and marjoram – 680 kcal
Wholegrain bread with leftover roast duck, red cabbage and horseradish quark – 547 kcal
Keto braised duck leg on sweetheart cabbage – 610 kcal
Roast duck with oranges, apples and thyme – 647 kcal
High-protein duck breast with orange red cabbage – 580 kcal
Low-carb crispy duck breast on orange and fennel – 550 kcal
Roast goose with apples, onions and mugwort – 647 kcal
High-protein goose breast with orange Brussels sprouts – 496 kcal
High-protein duck legs with chestnuts, pears and thyme – 492 kcal
High-protein duck breast with honey parsnips and plums – 552 kcal
Paleo air fryer duck breast with orange red cabbage – 415 kcal

Frequently asked questions

How much goose or duck do I need per person?

For duck breast, about half a breast per person; for legs, one leg each. A whole goose of 4 to 5 kg feeds 6 to 8 people.

How do I get crisp skin?

Score the skin in a diamond pattern without cutting into the meat, then fry it skin-side down over a medium heat. Finish with a few minutes under the grill – that makes it crisp.

What do I do with the goose or duck fat?

Pour it off, strain it through a sieve and keep it in the fridge. It’s great for frying potatoes, red cabbage or Brussels sprouts.

Related ideas

Plan and calculate

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