Compared with duck meat, goose meat will be fatter and tender, and duck meat will taste more firewood and have more skeletons. However, the fat content of goose meat is less, and if it is not cooked well, it will have more firewood flavor. Goose is thick and duck is thin.

Nutritional value of goose meat;

1. Goose meat contains protein, fat, vitamins A and B, nicotinic acid and sugar. Goose meat has a high content of protein, which is rich in various amino acids, vitamins and trace elements necessary for human body. The content of protein in goose is higher than that in duck, chicken, beef and pork, and the content of lysine is higher than that in broilers.

2. Goose meat is not only low in fat, but also good in quality and high in unsaturated fatty acids, especially linolenic acid, which is beneficial to human health. Goose meat has a low fat content, which is only a little higher than chicken meat and much lower than other meats. Goose oil has low melting point and soft texture, which is easily digested and absorbed by human body.

What is the difference between a goose and a duck?

Nutritional value of duck meat;

1. Duck meat is rich in protein and highly digestible. Easily absorbed by the human body.

2. Duck meat contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also resist aging.

3. The protein in duck meat is about 16%~25%, which is much higher than that in livestock meat. Duck meat has moderate fat, which is about 7.5% lower than pork. Fatty acids contain unsaturated fatty acids and short-chain saturated fatty acids, with low melting point and high digestion and absorption.

What is the difference between a goose and a duck?

4. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body, and has protective effect on patients with heart diseases such as myocardial infarction.

Marinating method:

Boil an old goose or duck in clear water for 60 minutes to remove the smell of blood.

Be sure to remove the internal organs and throat and wash them in your mouth.

Seasoning:

Put cinnamon leaf, straw pulp nutmeg, kaempferia kaempferia, Gardenia, Senecio scandens, onion, ginger and salted chicken powder into a material bag and put them into a water pot.

Boil the bag in a pot for 30 minutes, then add the old goose and duck. Be careful not to let gravy flow through duck and goose. Bring the fire to a boil, simmer for 90 minutes, simmer for another hour after the ceasefire, and then take out the pot.