Duck Duck Goose Roast It Recipes

DUCK, DUCK, GOOSE! ROAST IT!

Steps:

• 1. Brine the bird (I have instructions for this under the title, "Brine It, Roast It,Love It!" Generally brine for 12 hours.
• 2. Place the bird, uncovered in a pan in the fridge for 12 hours to dry out.
• 3. Prepare for the oven: Both ducks and geese are exceedingly fatty. Roasting them conventionally will make a greasy mess. There are two ways to deal with this: the slow roast or the combination roast. I do the latter, but will explain both.
• 4. Pre-heat the oven to 500. Remove visible hunks of fat around neck. With a sharp fork, prick the skin all over, trying not to penetrate into the meat. Place on a v-rack and into a baking pan.Tent the bird with foil (otherwise your oven will be a smoky mess!)
• 5. Put in the oven for 30 minutes. Remove from oven, remove the bird, pour off the fat (save if you wish--just like bacon fat)Reduce oven to 300. Replace the bird into the pan, add a couple of onions, carrots and celery ribs chopped roughly to the pan, and some chicken stock to keep veggies from sticking.
• 6. Baste the bird with the molasses/soy marinade, and place in oven for 15 minutes. Remove and give bird a quarter turn, rebaste. Continue doing this until all 4 sides have been "up". This takes an hour.
• 7. I like to end with the bird breast down. Continue roasting until thigh reaches 165 degrees. Somewhere around another 1 1/2 hours. Let the thermometer be your guide. The temp will stay low and then suddenly shoot up rapidly, so do check every 20 min or so.
• 8. The other method is to slow roast from the beginning at 275, turning every thirty minutes or so, and basting. (I prefer the former, since I like to get all that fat out of the pan and let my aromatics in and hope for some drippings to use in the gravy.
• 9. As to either duck or goose, removed when done and let rest for at least 30 minutes. If it gets done way too early, (which is preferable of course rather than too late)keep tented until about 30 min before eating and warm in a 225 oven. Nobody every complains about cold meat! Room temperature is fine surrounded by all the hot sides.The packaging usually gives some general rules for timing as well.

ROASTED WILD GOOSE OR DUCK

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.

GRANDMA'S ROASTED DUCK

Steps:

• Preheat oven to 325°. Pierce duck skin all over with a fork. Mix remaining ingredients; rub over outside of duck. Place duck on rack in a shallow roasting pan; add 1 inch of water., Roast duck, uncovered, until a thermometer inserted in thigh reads 180°, 1-1/2 to 2 hours. Remove from oven; let stand 15 minutes before carving. If desired, skim fat and thicken pan drippings for gravy. Serve with duck.