Duck and Goose Recipe

[Rainman]

Anyone have a good recipe for making these birds! I have tried many and still only like them when they are smoked! Somebody has to have an awesome recipe for me to try! Thanks in advance!

Rainman

[riverbasher]

check my thread on deep frying birds. I tried it for Thanksgiving a couple years ago and it has been a hit ever since..

[Twitter]

Goose breast makes great jerky !!

[BLACKJACK]

Goto Tony Deans site under the recipe section, theres quite a waterfowl recipes.

[walleyeking#8]

Twitter, would you want to share how you make that goose jerky? I got some large goose breasts and was thinking of making some goose jerky with them. Would appreciate some help on preparing them. Thanks!

[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.

[Twitter]

Walleyking......Here's a recipe I posted on 9/6/02...Deja Food ?! Enjoy !!
I use exactly the same recipe for goose jerky as I do for venison and beef.
The nice thing about goose is if you have a meat slicer you can get some really nice big round slices (as big around as the breast piece) with uniform thickness right down to the last pieces. I prefer to cook jerky in the oven stretching it over the racks (my other half hates this mess on the racks afterwards ....be sure to put foil down on the bottom of the oven for easier clean up)
-Slice your breast meat to the desired thickness (I like it ~1/8"-3/16" so it cooks fairly quickly and stays moist and chewy and not brittle)
-mix enough marinade to cover the meat in a bowl or deep pan:
I don't measure so the following ingredients can be adjusted to suit your taste.
-soy sauce (I prefer Kikoman...enough to cover your breast meat)
-brown sugar (stir it in well with a fork so it's all dissolved...the more used ,,,the more sweet/less salty the flavor, a splash of Foster's lager will make it thinner and help it dissolve )
-black pepper (I like LOTS)
-garlic powder or fresh crushed garlic (to taste)
-liquid smoke (be careful ! just a drop or two !)
-cayenne pepper (to taste......the more cayenne pepper used the more beer consumption necessary when enjoying the finished product)

-pineapple juice or concentrated orange juice (optional.....for a sweet/sour or terriyaki flavor)

marinade the meat in the fridge for at least 3-4 hours or overnight .....the longer it marinades the stronger the marinade flavor in the meat.
-squeeze the extra marinade out of the meat
-stretch the meat across the oven racks tightly and cook at 150 degrees until it reaches the desired texture. (3-6 hours depending on the thickness)

This WILL smoke up your kitchen as the drippings fall onto the bottom of the oven, so turn on your fan before opening the door to check on it.....and keep the kids out until it's done !!!! mine always eat half of it when it's still half rare...mmmmmm

Good luck !!
Twitter

[This message has been edited by Twitter (edited 09-09-2003).]

[This message has been edited by Twitter (edited 09-09-2003).]

[1tofish]

Here's a simple Crock Pot recipe:

1 can Beef Broth
1 packet of Au Ju (Dry)
1 packet Zesty Italian Dressing mix (Dry)
1 can water

Put as many goose/duck breast you want and let cook for around 6 hours. They turn out tender and juicy. One of my favorites!

[Ruttin' Buck]

This one is worth the time...you should set a Sunday morning aside for it. Leave the skin on your ducks for this one....sorry, you have to pluck...

Since ducks generally carry a swamp taste, the first step you want to take is to get rid of that taste. Take at least 3 birds up to as many as you can fit in a roaster. Boil the birds in saltwater for 20-30 minutes. Once done, dump this nasty water out and clean the roaster.

Now, you need to add flavor and get the meat to fall off the bone. Brown the ducks in a pan with some butter and onion and put them back in the empty roaster. Once the ducks are out, add burgundy cooking wine and some water (red wine can be subbed in and some flour premixed with cold water (to thicken) to the pan to create a wine sauce. Once it's thick, dump it over the ducks and throw them in a 350 degree oven for as many hours as you can spare (preferably until pre-game starts!). The original recipe I had says 1.5 hours, I go at least 3. As long as there is sauce and you keep basting them, they will be moist and tender. Don't forget to start a side of wild rice in there somewhere....

As you can see, I don't specialize in measuring tactics when cooking despite the fact that I'm an engineer. I guarantee you will not be dissatisfied with this one!

------------------
"When the hunter is in a tree stand with high moral values and with the proper hunting ethics and richer for the experience, that hunter is 20' closer to God"
-Fred Bear

[This message has been edited by Buckblaster (edited 10-13-2003).]

[TundraKing]

OK GUYS!! This is the BOMB!! Guaranteed WINNER!

Duck in Orange Sauce

Ingredients:
Ducks! (that depends on how good of a shot you are)
1 can of concentrated orange juice (thawed)
2-3 heaping Tablespoons of brown sugar.
1 can of mandarin oranges 8 or 12 oz. (drained)
Bacon (if desired)

Preheat oven to 350 degrees.

Place ducks in a baking pan with cover. Preferably whole ducks (hold moisture while baking) (do NOT season)

Pour a little water in the bottom of the pan ½ inch or so.

Lay Bacon over the top of the ducks if desired.

Bake for 1¼ hours to 1½ hours

Sauce mixture
1 can of concentrated orange juice (thawed)
2-3 heaping Tablespoons of brown sugar.
1 can of mandarin oranges 8 or 12 oz. (drained)

Mix in a bowl - the orange juice concentrate and brown sugar. Mix until desolved. Might need to microwave a little bit to desolve sugar. Add mandarin oranges and mix.

After ducks are done baking, cut ducks into chunks (do not debone)

Place duck parts back into the pan (or 9x13in pan-glass preferably) in a single layer.

Pour orange mixture over the duck.

Bake uncovered at 375 for 20 minutes.

Best served with rice. You can pour the orange sauce over the rice.

ENJOY!!

[First Ice-Mike]

I just cube the breast and wrap them in bacon with a jalopeno pepper. Secure with a toothpick and put them on the grill. Makes a great appetizer for parties.

FI