Do you have any good recipes for goose or ducks?

[NoLimit99]

Couldn't figure out were to post this so here it is....

Any who, this will be my first duck and goose cooking so any recipes or suggestions on how to prepair & cook them would be appreciated im a rookie with waterfowl cooking and can use some help.

Thanks in advance for the suggestions.

[newhunterette]

there are all sorts of goose and duck recipes throught the recipe thread but I can post a couple I have found very tasty

Duck au Vin
The French have a recipe called Coq au Vin, which basically is chicken braised in wine and chicken stock and served with bacon, mushrooms and pearl onions. Start by boiling about 20 pearl onions for a minute or two. Remove with a slotted spoon, cut off the ends and peel the onions.
Next, in a large skillet, fry:1/4 lb of bacon
When the bacon is done, remove to a casserole dish. Season the breasts of two big ducks or four smaller ducks (skinned or picked) liberally with salt and pepper and dust with flour. Sauté the floured duck breasts in the bacon grease. When browned on both sides, remove to a large Dutch oven. Using the same skillet, sauté one at a time:

1 pound of your favorite mushrooms
The pearl onions

Sauté the mushrooms until they give off their liquid, then remove to a casserole dish with the bacon. Sauté the onions and them to the casserole, then cover with cellophane and refrigerate.
In the remaining fat, sauté:

1 small onion, sliced
2 cloves of garlic, minced
1 carrot stick, chopped
1 stalk of celery, chopped
1 tablespoon of tomato paste

Drain off any excess fat, increase the heat under the skillet and deglaze the pan with:1 cup of red wine, preferably pinot noir

Quickly scrape up all the caramelized bits with a wooden spoon, then pour the wine and vegetables over the duck in the Dutch oven, adding:

The rest of the bottle of wine
2 cups of duck stock (or chicken broth)
1 bay leaf
4 sprigs of thyme

Place the Dutch oven in the refrigerator, covered, and marinate overnight.
The following day, place the Dutch oven in a 300-degree oven for about three hours. Remove the duck to a plate and cover with foil to keep warm.
Strain the braising liquid, discarding the onion, garlic, carrot, celery, bay leaves and thyme. Pour the sauce into a large saucepan and bring to a simmer until it reduces and thickens.

Once the sauce has thickened, return the duck, mushrooms, pearl onions and crumbled bacon bits to the saucepan and heat for 15 minutes.
Note: If the sauce doesn’t thicken enough, stir in a bit of prepared roux or cornstarch mixed in cold water.

[rifleman]

take yer duck breast slice it into french fry size strips, dip it in egg then fine bread crumbs & spices. fry them in a bit of oil & enjoy. just like candy,

[Crazy_Farmer]

I think theres a couple threads on cooking waterfowl in the waterfowl section if you search for it you should find some good ways to cook the meat.

[porcupine]

Ditto what Crazy Farmer says.
________
strain index (http://strainindex.com)

[Dog soldier]

hi there -
cut your duck or goose into the appropriate pieces - legs, thighs, breast(s) wings etc.
annoint with your favourite spices. add coursely chopped onion, celery etc. add 1c. stock, wine, beer, water ( whatever turns your crank)
Place in your CROCK POT and cook 8-9 hrs low
cooking is an art - baking is a science -- a recipe is only a guideline
Turns out fabulous.
Add anything you want.