Best way to cook goose and duck??

Discussion in 'Waterfowl Hunting' started by LafayetteRiverRunner, Sep 25, 2007.

  1. LafayetteRiverRunner

    LafayetteRiverRunner New Member

    Messages:
    32
    State:
    Indiana
    Hey what is everybodys favorite way to cook canada goose and say mallard duck?? I have been making jerky out of the goose and it is very good . I use the dry rub from sportsman warehouse. I have made jerky out of the ducks last year but would like to try something that people know is good so I won't waste birds. Thanks all. Kurt
     
  2. spoonfish

    spoonfish New Member

    Messages:
    3,780
    State:
    Warsaw, Mo.

  3. baitchunker

    baitchunker New Member

    Messages:
    1,689
    State:
    alabama
    its not really a recipe, but i like to cut up the breast meat off of the ducks and put it in a big pot of gumbo.
     
  4. CatFishingFinatic

    CatFishingFinatic New Member

    Messages:
    198
    State:
    Iowa
    I have a recipe I used on pheasant might be good on duck. Probably not on goose though.

    Cut the breast into fillets,
    Lightly brush with Olive oil
    Season with Lowry's and Garlic.
    Wrap with bacon strips and secure with half toothpicks.

    Put olive oil in a pan and get it really hot. (Just a couple table spoons)
    Place fillets in the olive oil and seer the bacon flipping several times to make sure all the bacon is seered.
    Spray a baking dish (I prefer glass) with pam and arrange fillets in the baking dish.
    Put in 350 degree preheated oven for aproximately 30 minutes, depending on the thickness of your fillets.
    While your fillets are in the oven, Cut up about a cup of raw portabella mushrooms in small chunks and diced garlic, toss into your pan that you seered the bacon in. Drain out all but about 2 table spoons of oil. You can also toss in some diced onions if you like, (opt) Do this on a high heat so your pan gets good and hot, but not hot enough to burn the grease or mushrooms. Pour in about a half cup of white wine stir this rapidly until the mushrooms/onions are cooked. This should carmalize some what. Pour in a cup of heavy whipping cream and simmer for aproximately 2 minutes, Or until you have the thickness you desire.
    When your fillets are done, place them on a bed of cooked long grain wild rice, top with your mushroom sauce, serve with asparagus spears dusted with butter on the side. Hot rolls and key lime pie for dessert.
     
  5. massa_jorge

    massa_jorge New Member

    Messages:
    2,137
    State:
    TEXAS
    we do something similar to that with geese, but put the jalapeno and cream cheese in there, and cook it on the grill, same as you would doves. for ducks the duck commander, phil robertson is the man on that. he had a duck and cornbread dressing recipe i want to try. if i can find it i will post it.
    i will try our crane recipe for the mallards this year. you take the breast in a bowl of cold salt water and squeeze it as hard as you can out of the bowl, then put it in the water. take it out, squeeze it again, and repeat. over a few times the meat will start to get lighter in color. slice it into strips, pound it with a meat tenderizer lightly, bread, and fry. crane is freakin awesome this way, might help mallard get better too. we call crane 'ribeye in the sky'.
     
  6. cantstopgrandma

    cantstopgrandma New Member

    Messages:
    955
    State:
    MD
    Best way i know to cook goose is to put it in one of them plastic oven bags with burgandy cooking wine, powdered onion soup mix and some water......bake that thing up and its MOIST as can be!!!....and delicious to boot. Same recipe works in the crockpock without the oven bag.....I like to put ducks in the crockpot with cream of chicken soup and some water, or you can use the goose recipe.
     
  7. BLKCLOUD

    BLKCLOUD New Member

    Messages:
    378
    State:
    Pulaski Tn
    I personally use the same recipe on them as I do for carp and buffalo.. bake on a 2x6 popular sawmill rough cut board, 350 degrees for 2 hours in the oven, throw away the meat and eat the board..:smile2:
     
  8. Todd Strong

    Todd Strong Active Member

    Messages:
    1,023
    State:
    Cambridge, Ne
    I myself cube canadian goose breast, soak with Dales marinade about an hour and put on skewers with green peppers and onions. grill to perfection.
     
  9. Todd Strong

    Todd Strong Active Member

    Messages:
    1,023
    State:
    Cambridge, Ne
    Almost forgot, soak the breast in milk overnight.
     
  10. postbeetle

    postbeetle New Member

    Messages:
    6,598
    State:
    Iowa
    Depends on what they have been eating, esp, ducks, and where they have come from. Can't make a silk purse (or a meal) out of a sows ear. All these recipes are wonderful if the meat is. I am like Black Thunderhead, shot 'em to make your arm sore and your pride swelled, and eat a McDonalds.
     
  11. Mi11er

    Mi11er New Member

    Messages:
    5,117
    State:
    Independence, M
    I love to cut the breast( either bird) into strips, put on a slice of bacon then put a pepper slice on it. Roll that all together and grill. yummy:big_smile:
     
  12. BassMassey

    BassMassey Well-Known Member

    Messages:
    1,883
    State:
    Oconee
    we had duck breast on our menu last winter at work. The way we did was simple with very good flavor. take your duck breast and make a few scores along the skin side. heat up a good amount of oil or clarified butter in a sautee pan ( not too much oil, you're not pan frying). while your oil is heating up season your breast w/ salt n pepper. Lay the breast skin side down and don't touch it for a good while so you will get a good sear. Once the skin side is a deep golden brown it's ready to flip. Now when you flip it drop the heat down.....drop a healthy spoonful of butter into the pan, a few sprigs of fresh tyme, some fresh garlic cloves, and some rough chopped shallots. while the breast is finishing cooking all these flavors will infuse into the oil.......we usually cooked the duck to med. rare - unless the guest asked otherwise..........but cook until desired doneness....take from pan, allow to rest for 5 min. before cutting, and enjoy.......
     
  13. gardengrz

    gardengrz New Member

    Messages:
    899
    State:
    wakeman,ohio
    i would say putem on a spit over an open fire chow down onem like a caveman:big_smile:
     
  14. vlparrish

    vlparrish New Member

    Messages:
    1,276
    State:
    Bedford, Kentucky
    I know it seems tough and I'm sure noone here is gonna do it, but if you aren't plucking your fowl then it is a total waste. I pluck my fowl and then roast them on the stove top in a covered skillet with taters, carrots, peppers and onions. It'll make your tongue slap your brain out. Vern
     
  15. postbeetle

    postbeetle New Member

    Messages:
    6,598
    State:
    Iowa
    The fat in the skin is where the flavor is on these fowl, if they have been on a good diet. Bast 'em as ya go.
     
  16. cantstopgrandma

    cantstopgrandma New Member

    Messages:
    955
    State:
    MD
    Oops...I lied in my last post. The BEST way to cook a goose is to inject it with Butter Creole injection, and drop that sucker in a turkey fryer. Just remember it takes a little longer to cook than that turkey did. We did one a few years ago at thanksgiving. We had killed a goose in the morning, and when we were done fryin our turkey, we dropped the goose in. If you slice it and give it to someone without telling them what it is, they woulda probably thought it was the best roast beef they ever had.
     
  17. 223reload

    223reload New Member

    Messages:
    10,798
    State:
    Oklahoma
    I do mine about the way Vern does,[Pluck and singe . ] If you dont on a goose ,especially,you're very wastefull. imo. I then put em in a roaster bag and add a pkg of roast season mix,and a few taters and carrots and onions and bake like a roast of the same weight. mmmmmGOOD.
     
  18. ozzy

    ozzy New Member

    Messages:
    3,936
    State:
    Lost Wages
    Any time Ive had them I stuffed them with sourkraut, some salt and pepper, put in a pan and cover them with foil. They come out pretty good that way.