ROASTED WILD GOOSE OR DUCK
This recipe is not for a grocery store goose or duck. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. My son-in-law asked me to cook the goose he got during hunting season. It is a great way to reward the hunter with a delightful dinner. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips.
Provided by Kitten
Categories Meat and Poultry Recipes Pork
Time 4h10m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Rinse and pat goose dry. Place cold butter in a large bowl and add cranberries, raisins, orange, onion, apple, sage, tarragon, basil, garlic, bay leaf, salt, and pepper. Mix well using your hands until you have a large ball of butter and fruit.
- Stuff the ball of butter into the body cavity of the goose. Close cavity and tie drumsticks together with kitchen twine. Sew cavity shut to protect flavor and moisture, if desired.
- Place 2 large layers of foil on a work surface. Make a bed of bacon slices in the center of the foil by placing 4 or 5 slices side by side. Lay goose on top, breast-side up. Cover breast and legs with remaining bacon. Bring foil up and fold, sealing in the bird, leaving small space around the bird for air circulation. Place foil-covered bird into a roasting pan.
- Roast in the preheated oven until no longer pink in the center, 3 to 4 hours. An instant-read thermometer inserted into the largest part of the thigh should read 180 degrees F (82 degrees C).
- Remove from the oven, leave the bird breast-side down, and let rest for 15 minutes. Turn the bird breast-side up and let rest for 10 minutes. Open foil pouch very carefully, as there will be a lot of steam. Remove and discard all stuffing and transfer bird to a serving platter. Slice, carve, and serve, or serve whole and carve at the table.
Nutrition Facts : Calories 871 calories, Carbohydrate 15.2 g, Cholesterol 235.2 mg, Fat 65.7 g, Fiber 2.3 g, Protein 53.5 g, SaturatedFat 26.6 g, Sodium 623.3 mg, Sugar 10 g
DUTCH OVEN WILD DUCK OR GOOSE IN GRAVY
Number Of Ingredients 12
Steps:
- Lightly salt and pepper inside of bird(s). Roll in flour to coat. Slowly brown bird(s) on all sides. Remove bird(s) to Dutch oven. Add flour to pan drippings. Cook and stir until brown. Add water, salt and pepper. Cook and stir until thickened. I usually make 4 - 5 cups of gravy.Stuff cavities with apple, onion, and chunked potato. Put remaining potatoes and onions around bird(s). Pour gravy over all. Bake slowly for 3 1/2 to 4 hours or until meat is falling off the bones--tender and moist. Serve 1/2 duck to each person or slice of goose meat. Pass the potatoes and gravy.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish
Nutrition Facts : Nutritional Facts Serves
DUCK WITH RED CABBAGE & MADEIRA GRAVY
A decadent duck dish slow-cooked French-style in goose fat to make it mouth-wateringly tender
Provided by Sara Buenfeld
Categories Dinner, Main course
Time P1D
Number Of Ingredients 19
Steps:
- At least 24 hours before serving, mix the salt, pepper and herbs, except the thyme sprigs, in a large bowl. Add the duck legs and rub in the herby salt until well coated. Cover and leave overnight or up to 24 hours in the fridge.
- Next day, wipe the salty mixture from the duck legs and place them in a single, tight-fitting layer in the base of a pan. Add the bay leaves from the bowl and pour over the goose fat. If it doesn't cover the duck, top up with the groundnut oil. Cook over the lowest possible heat for 2½ hours, so the fat barely bubbles. The duck skin should be creamy rather than golden once cooked. Transfer the legs to a bowl and strain in the fat, pushing the duck under until fully submerged. (The duck can now be chilled and refrigerated for up to 1 month.)
- While the duck is cooking (or up to 2 days ahead of the meal), make the madeira gravy and cabbage. For the gravy, melt the butter in a small pan, add the shallots and cook for 6-8 minutes, stirring until golden. Stir in the flour and cook, stirring all the time, until the flour browns - take care not to let it burn. Whisk in the stock and continue whisking over the heat until slightly thickened. Add the madeira and cook for 2 minutes more. Strain through a sieve into a bowl. (The gravy can now be cooled and chilled for up to 2 days.)
- For the cabbage, scoop 2 tbsp of the goose fat from the duck as it cooks (if making at another time use olive oil) and put into a medium pan. Add the shallots and cook, stirring, until softened. Tip in the juniper berries and cabbage and cook over a fairly high heat until the cabbage starts to soften. Stir in the vinegar, orange juice, raisins and redcurrant jelly. Cover and leave to cook for 15 minutes, stirring now and then until tender. (Cool and chill for up to 2 days if making ahead.)
- On the day, preheat the oven to fan 180C/ conventional 200C/gas 6. Remove the duck legs from the fat and wipe away any excess with kitchen paper. Put the duck on a wire rack in a roasting tin and top each leg with a sprig of thyme. Roast for 10 minutes, then add the creamy wild mushroom potatoes to the oven (see recipe, below) and cook with the duck for 30 minutes, or until the duck skin is golden. Meanwhile, reheat the cabbage and gravy in separate pans until piping hot.
- To serve, put a generous spoonful of cabbage on serving plates and sit the duck legs on top. Spoon round the gravy and serve with the potatoes. For a green vegetable, quickly stir fry some sugar snaps.
Nutrition Facts : Calories 890 calories, Fat 64 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 2.17 milligram of sodium
WILD GOOSE
This is a recipe that I adopted in the Recipezaar restaurant give-away of Feb 2005. Just want to warn that I have not yet made this recipe and therefore cannot yet vouch for it, although I chose it because it appeared to me that it has potential to be tasty and interesting. I plan on eventually cooking this and, if needed, will post any changes I think are called for.
Provided by echo echo
Categories Goose
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Soak plucked and cleaned goose overnight in well salted water.
- Rinse and dry, then stuff with 2 onions and 2 apples, both quartered.
- Place breast side up in open roaster pan and cover with 2 strips thick bacon.
- Brown in 475 degree oven until bacon is crisp.
- Take all fat from pan and discard.
- Remove bacon.
- Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine.
- Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often.
- Goose should be done so that meat will readily pull off carcass.
- Remove goose from roaster and place on warm platter.
- Remove and discard stuffing.
- Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
- Correct seasoning if necessary.
- Serve with wild rice.
WILD DUCK OR GOOSE WITH SAUERKRAUT
Here's an old recipe I found about 20 plus years ago and have made it several times when I was lucky enough to get a few ducks. The sauerkraut and lemon takes away a lot of the wild taste. Note: If you get a goose and can tell it's old, you're own your own here. They have a tendency of being very tough.
Provided by Chuck in Killbuck
Categories Wild Game
Time 1h35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Rub bird, inside and out, with cut side of lemon, squeeze some juice on occasionally, Combine sauerkraut, celery seed, sugar, pepper.
- Stuff bird loosely with the combination and truss the legs.
- Place breast up on a rack in a shallow pan.
- Pour in boiling water.
- Cover and roast in 350° oven for around 45 minutes.
- Remove cover, drain liguid from pan.
- Roast uncovered for 30 minutes, or until done,basting frequently with the sherry.
- Garnish with with orange slices and parsley after removing from oven.
- This is also good stuffed with a nice wild-rice stuffing.
DUTCH OVEN WILD DUCK OR GOOSE IN GRAVY
Number Of Ingredients 12
Steps:
- Lightly salt and pepper inside of bird(s). Roll in flour to coat. Slowly brown bird(s) on all sides. Remove bird(s) to Dutch oven. Add flour to pan drippings. Cook and stir until brown. Add water, salt and pepper. Cook and stir until thickened. I usually make 4 - 5 cups of gravy.Stuff cavities with apple, onion, and chunked potato. Put remaining potatoes and onions around bird(s). Pour gravy over all. Bake slowly for 3 1/2 to 4 hours or until meat is falling off the bones--tender and moist. Serve 1/2 duck to each person or slice of goose meat. Pass the potatoes and gravy.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Fowl & Fish
Nutrition Facts : Nutritional Facts Serves
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