Know what’s on your plate
Goose meat
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 155 kcal —
- Protein 23 g 46%
- Carbohydrate 0 g 0%
- Fat 7.1 g 9%
- Saturated fat 2.8 g 14%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 87 mg 4%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 7.2 mg 8%
- Vitamin D 1 µg 5%
- Vitamin E 0 mg 0%
- Vitamin K 4.1 µg 3%
- Thiamin (B1) 0.13 mg 11%
- Riboflavin (B2) 0.38 mg 29%
- Niacin (B3) 4.3 mg 27%
- Pantothenic acid (B5) 2 mg 39%
- Vitamin B6 0.64 mg 38%
- Folate (B9) 31 µg 8%
- Vitamin B12 0.49 µg 20%
Minerals
- Calcium 13 mg 1%
- Iron 2.6 mg 14%
- Magnesium 24 mg 6%
- Phosphorus 312 mg 25%
- Potassium 420 mg 9%
- Zinc 2.3 mg 21%
- Copper 0.31 mg 34%
- Manganese 0.02 mg 1%
- Selenium 24 µg 44%
Similar foods
- Goose meat and skinraw366 kcal / 100 g
- Domesticated goose meatraw161 kcal / 100 g
- Domesticated goose meat and skinraw371 kcal / 100 g
- Canada goose meatwild, indigenous, only, raw135 kcal / 100 g
- Goose meat with skindeep-frozen, fried without fat, oven257 kcal / 100 g
- Goose eggraw180 kcal / 100 g
- Gooseflesh and skin, raw366 kcal / 100 g
- Duck meatraw127 kcal / 100 g
- Whole goose eggfresh, raw185 kcal / 100 g
- Ostrich meatraw159 kcal / 100 g
Questions about Goose meat
How do you roast a goose so the skin turns crisp?
Prick the skin all over without piercing the meat, set the goose on a rack over a deep roasting tin and roast at 180°C, draining off the fat every 30–40 minutes. For crisp skin, raise the oven to 220°C for the final 15–20 minutes; cook until the thickest part reaches 75°C.
How do you cook goose breast without drying it out?
Start skin-side down in a cold frying pan, then cook over medium heat for 8–12 minutes so the fat renders and the skin browns. Turn and cook for a few minutes more, until the centre reaches 75°C, then rest the breast before slicing.
Can you cook with the fat that comes off a goose?
Yes: strain it while warm and chill it in a clean, covered container. Goose fat is excellent for roasting potatoes; keep it refrigerated and use it within a few weeks, or freeze it for longer storage.
What goes well with roast goose?
The rich meat pairs well with sharp or sweet-sour flavours: serve it with apple sauce, red cabbage, roasted apples or a tart berry sauce. Roast potatoes cooked in goose fat are a classic accompaniment.
How should you store cooked goose meat?
Cool leftovers promptly, remove the meat from the bones and refrigerate in a covered container; use within 3–4 days. Freeze portions in airtight wrapping, and reheat until steaming hot all the way through.
Is goose meat fattier than duck?
Without the skin, goose meat has 7.1 g of fat per 100 g, compared with 5.95 g in duck meat. Skin makes a big difference: goose meat and skin has 33.6 g of fat per 100 g.
What nutrients stand out in goose meat?
Goose meat is a source of selenium, copper and vitamin B5; it also provides 23 g of protein per 100 g. The amount of fat is much higher when you eat the skin.
Source: ANSES–Ciqual (France) 36500 · per 100 g · carbohydrate per EU label, fibre excluded
