cooking duck or geese

[Guest]

whats a good way to cook ducks or geese thats easy to do. the only way i do is marinade but dooesnt taste that well.

[Guest]

I just stuff the cavity of ducks (have not tried Geese) with slices of apple, celery, onion, and bake inside a covered baking dish. It stays moist and for my taste is very good.

[Stiff]

I was actually just thinking about posting this recipe. It is so simple and so good that I have a hard time preparing ducks any other way anymore.

1) Filet out the breast meat and marinade in your favorite marinade for as long as you think you should. Sorry to be so vague. More on this later.

2) After the breast filets are done marinating, wrap them in bacon strips, which can be held in place with a few tooth picks.

3)Drop these gems on a cool to medium hot charcoal grill until they are done.

A couple of hints: I’m a firm believer that duck is best served rare. When the bacon is done, so is the duck (generally). Keep a spot on the grill with no charcoal so you have somewhere to “retreat to” if you get a flare up. Keep a cover handy for the same reason. When I say “cool”, I mean you should be able to hold your hand at the level of the meat for about 4-5 seconds when you start. The cover will help keep the coals smothered out because when the bacon starts to drip, things heat up pretty fast.

More on Marinades: When I make mine I usually start with soy sauce and wine, then add brown sugar to taste followed by a little lemon juice and black pepper. I marinade for about 24 hrs. I have a friend that either uses balsamic vinegar or Italian dressing and only marinates for about an hour; another uses straight soy or teriyaki sauce. Still another uses sesame oil and soy sauce with red pepper (this guy doesn’t wrap his in bacon because he already has the oil in the marinade).

The guy who originally clued me in on this technique cooked for this awesome little roadhouse up in Saskatchewan. For a moderate fee, you could drop off whole ducks and show up three days later for dinner. You would be served your own ducks with all the sides, and it was unbelievable. That guy actually did a double marinade. He would soak the breasts for 24 hrs in Coca-Cola, and then an additional 24 hrs in a marinade that he refused to disclose (even after I got him drunk).

I’m not trying to confuse things; I’m just trying to point out that there are a lot of different ways to do it right.

Good Luck and keep you fire under control :-D

[Guest]

A good easy recipe for breasted and boned duck or goose is to season with pepper and herbs to taste, lightly brown the meat in a hot skillet in tablespoon of oil, then place into a roaster,
nearly cover with broth (canned beef, chicken, or vegetable stock is fine) and braise covered in a 350° oven for 1.5 to 2 hours, the meat will be very tender and falling apart, serve on buns.

[Tim L]

With Geese I start by cutting it up just like a chicken into 8 peices boil for about twenty minutes drain put in 9-13 baking pan salt-pepper cover with two cans of cream of mushroom soup add give or take half can of water cover with tin foil bake for 1 hour at 350. good eating

[DCICE]

My family goes just bonkers over duck strips. Mallard seems to be our favorite this way. Just strip out mallard breast in to long skinny pieces, dip in egg, roll in flour seasoned with lawreys, pepper, and garlic. Fry in butter till crispy on med heat. I'ts oh so tasty!
dave

[Tim L]

Had a Friend of mine smoke some was some of the best jerky I ever had. Good Eatin!!!

[fireman182]

posted 12-14-2001 12:50 PM

Slice the goose breast into about 1/4 in thick X 1 1/2 inch wide slices as long as the breast. Marinate in Italian or spicy Italian dressing for about 1-2 hours. Lay slices flat on countertop and lay a slice of bacon on top of that and roll up with the bacon on the outside. Slide a round toothpick (water soaked for 1 hour), through the roll to secure and grill until done. Watch out for flame ups on the grill though. They will burn easily. We have put tin foil down on the grates to help protect from burning, but the drippings find their way to the flames and will catch on fire. So have a spray bottle handy.

This is the greatest recipe I have ever come across for goose breast. The fat in the bacon gives the goose meat an incredible flavor along with the smoke from the drippings.

[Guest]

take 2 plucked ducks rub olive oil on them season with lamb and game seasoning or whatever seasoning you like i cook my birds on chicken cookers they are a wire holder that you slide the duck over so it is standing upright sorta lke a beer but chicken i cook for 2 hours at 300 degrees this seems to cook them rare

[Hoyter]

Using Stiff's recipe above (bacon wrap)is great however I split the breast and stuff it with sliced jalapenos and green olives. You won't have to marinade it then. It's an interesting combination that tastes great. Again, take it off when the bacon is done to avoid overcooking.