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Duck & Goose Recipes

Spring Roll

Our duck and goose products can be easily prepared at home for a delicious, gourmet meal. Here are some of our favourite ways to enjoy our poultry products.

Goose Recipes

How to Carve a Goose

1. Remove the wings from the body and place on warmed serving platter. With the legs facing you, hold the nearest leg. Gently pull the leg away from the body, cutting through skin and joint to remove leg. Place on cutting board. Repeat to remove second leg.

2. With a sharp knife, cut down one side of breast bone between meat and bone. Continue cutting to wing joint, removing breast meat with a fork. Place on cutting board. Repeat on other side of breast bone.

3. Hold breast meat on board or platter and slice diagonally.

4. To remove meat from legs, hold leg bone and cut toward end of bone, loosening meat; slice meat.

Timetable for Roasting Goose

Ready-to-cook (lbs) Stuffed Time (hrs) Unstuffed Time (hrs)
6 - 8 1 ¾ - 2 ¼ 1 ¼ - 1 ¾
8 - 10 2 ½ - 3 2 - 2 ½
10 - 12 3 - 3 ½ 2 ½ - 3
12 - 14 3 ½ - 3¾ 3 - 3 ¼
Over 14 3 ½ - 4 3 - 3 ½
  • Golden Roast Goose

    8 to 12 pound fresh or thawed, frozen goose. Stuffing of your choice (optional).


    Heat oven to 400°F. Remove neck and giblets from goose and refrigerate for another use. Remove and discard excess fat from neck and body cavities. Rinse goose and drain well.

    If desired, stuff neck cavity; tuck neck skin under goose and fasten by turning wing tips under shoulder joints. Spoon remaining stuffing into body cavity. Tie legs together.

    Place goose, breast side up, on wire rack, in shallow roasting pan. Insert meat thermometer into inside thigh muscle, being careful not to touch the bone.

    Roast goose, uncovered, 1 hour. Pour off fat; reduce oven temperature to 325°F and continue roasting goose (use chart above to determine total cooking time) until thermometer registers 185°F or if drumstick moves easily. Transfer goose to large platter; let stand 15 minutes before carving.

  • Holiday Stuffed Goose

    1 oven-ready goose (10 lbs)


    ¼ lb prunes
    3 red apples
    2 medium onions
    3 tbsp butter
    ½ cup dry red wine
    ¼ cup water
    1 cup fresh bread crumbs
    ½ cup walnuts, chopped
    3 tbsp fresh parsley, chopped
    2 eggs, beaten
    2 tbsp sugar
    1 tsp cinnamon


    Stuffing: The day before cooking place the prunes in a bowl, cover with water, and let soak for 12 hours.

    Drain the prunes and remove the pits. Chop prunes into small bits. Peel and core 2 of the apples (reserve 1 for garnish). Chop into small bits. Peel and chop onions. Heat butter in a frying pan. Add the onions and cook until soft. Remove from heat and add wine and water.

    In a large bowl, combine prunes and apples, bread crumbs, walnuts, and parsley with the onion mixture. Add the beaten eggs to help bind the mixture.

    Goose preparation: Wash the goose and dry thoroughly with a cloth. Stuff the goose with the prune mixture. Truss the goose to enclose stuffing. Prick the goose all over with the trussing needle. Put the goose on its side on a rack in a roasting pan. Place pan in oven preheated to 450°F and cook until goose has browned on all sides. Turn goose frequently and baste with the excess fat.

    Remove from the oven and reduce temperature to 350°F. Pour off excess fat. Turn goose breast side up and continue cooking for approximately 2 hours, 30 minutes (or 15 minutes for every pound). Continue to pour off excess fat once or twice during cooking.

    To garnish, peel and core the remaining apple and slice it very thin. Coat the apple slices with sugar and cinnamon. Arrange slices by overlapping them on the breast of the goose; brush with fat drippings. Return to the oven and cook for 15 minutes.