Duck & Goose Recipes
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 - 24 | 3 ½ - 3¾ | 3 - 3 ¼ |
| Over 14 | 3 ½ - 4 | 3 - 3 ½ |
18 to 12 pound fresh or thawed, frozen goose. Stuffing of your choice (optional).
Preparation
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. With tines of fork, pierce skin of goose well. 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.
1 whole goose (8-10lbs)1 tsp salt
40 pitted prunes, halved
6 apples, cored and coarsely chopped
2 tbsp whole bread crust
2 tbsp soy sauce
2 tbsp butter or margarine
½ tsp ground cinnamon
¼ tsp sugar
2 cups dry bread crumbs
Preparation
Rinse goose and pat dry. Sprinkle inside of cavity with salt. Combine half the prunes and half the apples. Stuff cavity with fruit mix. Wedge bread crust in bottom opening to hold in stuffing. Use wooden pick to hold stuffing in at neck end. Prick skin all over with fork to release excess fat. Tie wings and legs, if necessary, to body with wet string. Place breast side down on microwave rack or inverted plate. Calculate total cooking time at six to eight minutes per pound. Micro-cook at high for first half of cooking. Pour off juices. Turn breast side up. Combine soy sauce and orange juice and brush over bird. Micro-cook at high for second half of cooking, pouring off juices as they collect and brushing once or twice with soy-sauce mixture. If wings and ends of legs are over-browning, cover with small pieces of thin (not barbecue) foil. Foil must not touch oven walls. When done, juices should run clear, meat should be tender and show no trace of pink. A thermometer inserted in thigh should read 170°F (77°C). Cover with foil. Let stand 10 minutes. Discard fatty fruit inside goose. In one-quart dish, micro-cook butter, sugar and cinnamon at high until butter is melted. Stir in remaining diced apples. Micro-cook at high, covered, for three to four minutes or until just tender. Toss in remaining prunes and breadcrumbs. Micro-cook at high, covered, for three minutes or until hot.
Source: London Free Press
1 oven-ready goose (10 lbs)
Stuffing: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
Preparation
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.
MAKES 12 SERVINGS
Duck Recipes
½ cup red wine1 tbsp chili oil
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 orange, juiced, rind cut into strips
4 whole duck breasts, skin and fat removed
2 tbsp olive oil
2 tbsp sliced chives, for garnish
Preparation
In a large freezer bag, combine wine, chili oil, Worcestershire sauce, soy sauce, orange juice and orange rind. Mix well and add duck breasts. Seal bag and mix again. Refrigerate for at least 1 hour or up to 24 hours.
Remove duck from marinade and shake off excess liquid. Heat and lightly oil a grill, ridged skillet or heavy flat skillet. Cook duck breasts to taste, turning frequently, 10 to 15 minutes. If desired, cooked breasts may be wrapped in foil and held for 10 minutes until serving.
To serve, thinly slice breasts diagonally and arrange on a serving plate. Pour any juices in pan or foil on top. Garnish with chives, and serve.
Source: Toronto Star
¼ cup sugar2 tbsp water
2 tbsp Sherry wine vinegar
1 ½ cups fresh orange juice
2 tbsp minced shallots
1 ½ cups canned low-salt chicken broth
4 large oranges
2 1-pound boneless Muscovy duck breast halves, thawed if frozen
¼ cup (½ stick) unsalted butter
2 tbsp grated orange peel
Preparation
Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, 8 minutes. Remove from heat. Mix in vinegar (mixture will bubble vigorously). Add juice and shallots; boil until reduced to 1/2 cup, stirring occasionally, 15 minutes. Add broth; boil until reduced to 3/4 cup, 30 minutes. Set aside.
Using small knife, cut off peel and white pith from 4 oranges. Working over bowl, cut between membranes to release segments. (Sauce and oranges can be prepared 6 hours ahead. Cover separately; chill.)
Using small knife, score duck skin (do not pierce meat) in crosshatch pattern. Sprinkle duck with salt and pepper. Heat heavy large skillet over medium-high heat. Place duck breasts skin side down in skillet. Cook until brown and crisp, about 8 minutes. Turn duck and cook to desired doneness, about 10 minutes longer for medium-rare. Transfer to cutting board. Let stand 10 minutes.
Meanwhile, bring sauce to simmer. Add butter and 1 tablespoon grated orange peel; whisk just until butter melts. Drain orange segments and mix into sauce. Set aside.
Slice duck breasts crosswise on diagonal. Arrange on 4 plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel.
Source: www.epicurious.com
1 tbsp clear honey 1 tbsp white wine vinegar 2 tsp tomato purée, grated zest and juice of 1 orange
2-8-oz. duck breast fillets, skinned
8 plum tomatoes, halved lengthwise
10 oz. papparde or tagliatelle pasta
8 oz asparagus into 1-in lengths
2 tsp olive oil
2 tbsp shredded fresh basil
2 tbsp freshly grated Parmesan cheese
Preparation
Preheat the oven to 400°F (200°C). In a bowl, mix together the honey, vinegar, tomato puree and orange zest. Brush this over the duck and put it in a roasting pan.
Arrange the tomatoes, cut-side up, around the duck. Pour over the orange juice, season and roast for 30 minutes.
Meanwhile, cook the pasta until tender, but still firm to bite. Add the asparagus about three minutes before the end of cooking time. Remove the roasting pan from the oven and let the duck rest for five minutes. Cut each breast into ½ inch strips and return to pan with juices. Drain pasta and asparagus, tip into roasting pan and toss together with duck strips. Divide between warm plates, drizzle over the olive oil and scatter with basil and Parmesan.
Source: Simply Healthy Food (Whitecap)
The glossy sauce that accompanies this easy way with duck has wonderful sweet-savoury notes from the combo of berries and chili. You’ll lap up every drop. Serve the duck with egg noodles tossed with butter, parsley and black pepper. Reserve any leftover duck fat; it will keep for days in the fridge and makes for the best sautéed potatoes ever.
2 ½ cups (625ml) frozen unsweetened raspberries1 large duck breast, about 13 oz. (400g)
¼ tsp. (1 ml) kosher salt
¼ tsp. (1 ml) freshly ground black pepper
1 tsp. (5 ml) finely chopped thyme leaves
2 tbsp. (30 ml) redcurrant jelly
2 tbsp. (30 ml) finely chopped shallot
¼ cup (60 ml) port
1 tsp. (5 ml) finely minced drained canned chipotle chili in adobo sauce
Fresh thyme sprigs for garnish
Preparation
Thaw 2 cups (500 ml) raspberries, leaving remainder in freezer. Rub thawed raspberries through a fine sieve, discarding seeds. You should have about ¾ cup (175 ml) puree. Set aside while you cook the duck.
Preheat the oven to 400°F (200°C).
With a sharp knife, cut a crosshatch pattern in skin and fat of duck breast. Sprinkle duck breast on both sides with salt and pepper.
Heat a heavy medium ovenproof skillet over high heat. Place duck breast in skillet, skin- side down and reduce temperature to medium-high. Cook duck breast for about 3 minutes or until skin is golden. Turn duck breast over.
Sprinkle skin with half of thyme. Cook for a further 2 minutes. Drain off all fat from skillet and reserve. Transfer skillet to the oven and roast duck breast, skin-side up, for 6 to 8 minutes or until a meat thermometer inserted into thickest part of breast registers 155°F (68°C)
Meanwhile, microwave half of redcurrant jelly in a microwave-safe bowl on medium (50%) power for about 15 seconds or until melted. Remove duck breast to a cutting board, brush skin with melted jelly. Cover duck breast loosely with foil and let rest while you make the sauce.
Pour off all but 1 tbsp. (15 ml) fat from skillet or, if there’s less than 1 tbsp. (15 ml) fat in skillet, add a little of the reserved fat. Add shallot to skillet and cook over medium heat for about 3 minutes or until softened. Add port and chipotle chili to skillet and bring to a boil, stirring to scrape up any browned bits on bottom of skillet. Boil for about 2 minutes or until port has reduced by about half.
Add raspberry puree and remaining redcurrant jelly and thyme to skillet and bring to a simmer. Stir in remaining frozen raspberries and heat through for 1 to 2 minutes just until raspberries have thawed. Taste and add more salt and pepper if necessary.
Thinly slice duck breast and fan out on 2 warm plates. Spoon sauce over and around duck breasts. Garnish with thyme sprigs.
Serves 2
Source: Food & Drink, winter 2012