|
Duck and Goose Recipes |
Roast Duck or Goose with Fruit Stuffing |
INGREDIENTS:
- 2 medium navel oranges
- 4 cups bread cubes, toasted (about 6 slices bread)
- 1 large apple, peeled, cored, and chopped, about 1 cup
- 1/2 cup golden raisins
- 1/2 cup chopped pecans
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 10 to 12 pound goose, not wild
PREPARATION:
- Peel and section the oranges over a measuring cup; reserve 2 tablespoons of juice. Dice oranges.
- In a large mixing bowl, toss together bread cubes, diced oranges, chopped apple, raisins, pecans, reserved orange juice, salt, and nutmeg.
- Cover and let stand at room temperature for 60 minutes; toss again.
- Stuff body cavity of goose. With a sharp fork, prick goose legs and wings all over so excess fat will be released while roasting. Do not put any additional fat on goose.
- Place goose on a rack in a shallow roasting pan.
- Roast at 325° for 3 3/4 to 4 1/4 hours, spooning off excess fat from time to time.
|
| |
|
Honeyed Duck or Goose |
INGREDIENTS:
- 4 ducklings or 1 large goose
- 1 teaspoon dried leaf basil
- 1 teaspoon ground ginger
- 1 1/2 teaspoon salt
- 1 cup honey
- 1 stick butter
- 1/2 cup orange juice
- 2 teaspoon lemon juice
- 1/4 teaspoon dry mustard
PREPARATION:
- Mix together basil, ginger and salt.
- Mix together in saucepan, honey, butter, orange and lemon juices and dry mustard; boil for 3 minutes.
- Put about 1 teaspoon of basil mixture inside of each duck and rub any left over on the outside.
- Stuff ducks with orange slices. Pour half the honey mixture over the ducks in roaster.
- Cover and roast at 400° for 30 minutes. Reduce heat to 350°, turn ducks breast down, and roast, basting occasionally with the rest of the honey mixture, until ducks are very tender, about 2 1/2 hours.
- Turn breast side up for the last half hour to brown.
|
|
|
Goose Shish-ka-bobs |
INGREDIENTS:
- goose breast(s)
- bacon
- pineapple, chunked
- mushrooms
- green peppers
- teriyaki marinade or your favorite flavor
- skewers, soaked in water
PREPARATION:
- Cut the goose breast into 1” cubes.
- Place meat and mushrooms in a glass dish.
- Cover with the marinade.
- Cover and refrigerate a few hours or overnight.
- Remove from marinade and drain.
- Cut the bacon into 1 1/2" slices. Slice the pepper into 1” pieces.
- Place the ingredients on the skewers randomly except make sure a piece of bacon is next to the goose meat.
- Grill over low to medium heat until done.
- Avoid flare-ups.
- Best way to tell if meat is done. is cut a piece open.
|
|
Goose Poppers |
INGREDIENTS:
- goose breast, cut into 1/4" strips
- jalapeno peppers, cut in half lengthwise and seeds removed
- sliced cheddar cheese
- bacon
- toothpicks
- foil
PREPARATION:
- Take a slice of cheese and stuff it into a pepper half.
- Wrap cheese stuffed pepper with a slice of goose and then with bacon.
- Secure with toothpicks.
- Repeat process.
- Cover grill with foil.
- Cook poppers over medium heat until done.
|
|
|
Wild Duck Gumbo |
INGREDIENTS:
- 2 wild ducks, skinned and cut up
- 1/2 cup cooking oil
- 2/3 cup all-purpose flour
- 1 lb smoked sausage, sliced
- 2 cups chopped onion
- 1 1/2 cups chopped green pepper
- 1 1/2 cups sliced celery
- 1 tbsp minced garlic
- 1 can (14 1/2 oz) stewed tomatoes
- 2 bay leaves
- 2 tbsp Worchestire sauce
- 1 1/2 teaspoons pepper
- 1 tsp salt
- 1 tsp dried thyme
- 1/4 teaspoon cayenne pepper
- 2 quarts water
- hot cooked rice
- tabasco sauce
PREPARATION:
- In a Dutch oven over medium heat, brown duck in pieces a few at a time in oil. Remove and set aside.
- Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat till brown, 12-14 minutes.
- Add sausage, onion, green pepper, celery and garlic. Cook for 10 minutes, stirring occasionally.
- Add next 8 ingredients, mix well. Add duck, bring to a boil. Reduce heat; cover and simmer 60-75 minutes or till duck is tender.
- Remove duck. Cool. Remove meat from bone and cut into chunks; return to pan.
- Simmer 5-10 minutes or until heated through. Remove the bay leaves.
|
|
|
|
|
