Deep frying ducks or geese?

[riverbasher]

Has anyone ever tried deep frying ducks or geese with an outdoor deep fat fryer? We usually do that with our Thanksgiving turkeys and I gave it a whirl last year with a couple geese I had shot and it came out really good. I injected a Cajun spice into the meat and my guests, many of whom had never eaten geese before, thought it was very good. Any thoughts?

[walleyeking#8]

A friend of mine tried that also and had the same feelings you have. I have had turkey that way and is it ever good. I'll have to try that this fall or next spring.

[Try Too Fish]

riverbasher
When you did your goose did it float when it was done?When we do turkey they float just when they get done!I fried a goose last-night.It took forever too get done,never did float, flavor was good but it was a tough chew!!
was yours tender?

------------------
Try Too Fish
Forced Too Work!!

[honker23]

If you guys want the goose to be really tender and have the time. Put it in a roaster, with 1.5 inches of beef broth on the bottom of the roaster. Keep it covered Tight with tin foil and cook for 4 hrs at 325. Then if you want it even better, slice the meat off and put it back in the oven, in a smaller container with the beef broth all around it for another hour. Tastes like roast beef!

[riverbasher]

I followed the same directions as you would a turkey......so much time in the hot oil per pound of bird. Mine wasn't tough at all, although it could be the goose I cooked was from the early season and fattened up. I know the other thing about is the oil temperature is critical. I usally keep it about 400 degrees if I remember right and I religously watched the temp while the bird cooked. Hope that helps

[riverbasher]

I forgot one thing........make sure you get the oil up to temperature before you put the bird in. That way it sears the outside right away and keeps the juices in the meat to keep it from getting dry.