Best 4 Roasted Wild Goose Or Duck Recipes
In the realm of culinary delights, roasted wild goose or duck stands as a majestic dish, embodying the essence of both elegance and rustic charm. This article presents a collection of carefully curated recipes designed to guide you through the process of preparing this exquisite delicacy. Whether you're a seasoned chef seeking to expand your repertoire or a novice cook eager to embark on a culinary adventure, these recipes promise an unforgettable gastronomic experience.
From the classic "Roasted Wild Goose with Apples and Chestnuts" that captures the harmonious blend of sweet and savory flavors, to the tantalizing "Orange-Roasted Duck with Honey Glaze" that tantalizes the senses with its citrusy zest, each recipe offers a unique interpretation of this age-old tradition. Discover the secrets of achieving a perfectly crispy skin, tender meat, and an explosion of flavors that will leave your taste buds dancing with joy.
For those with a predilection for bold and robust flavors, the "Smoked Goose with Juniper Berries and Port Wine Sauce" presents an enticing option. The smokiness of the goose pairs seamlessly with the rich and fruity notes of the port wine sauce, creating a symphony of flavors that will captivate your palate.
If you prefer a more traditional approach, the "Roast Duck with Red Cabbage and Dumplings" embodies the quintessential flavors of this classic dish. The tender duck meat harmonizes beautifully with the tangy red cabbage and fluffy dumplings, resulting in a hearty and satisfying meal that evokes a sense of comfort and nostalgia.
For those seeking a lighter and healthier alternative, the "Roasted Duck Breast with Pomegranate and Quinoa Salad" offers a vibrant and flavorful twist on this classic dish. The succulent duck breast pairs perfectly with the sweet and tangy pomegranate seeds, while the quinoa salad adds a delightful crunch and a boost of nutrition.
These recipes provide a comprehensive guide to preparing roasted wild goose or duck, ensuring that you can confidently navigate the culinary journey and create a dish that will impress your family and friends. Let your taste buds embark on an extraordinary adventure as you explore the diverse flavors and techniques presented in this collection.
ROAST WILD DUCK
This is a recipe specifically for wild ducks that are not morbidly obese. It will not work well with hugely fat ducks or domestic ducks. For those ducks, use my slow roasted duck recipe. You will want to set the birds out for 30 minutes to an hour to warm up; roasting a cold duck doesn't work well.
Provided by Hank Shaw
Categories Main Course
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 450°F or higher. I often cook ducks at 500°F, and small ducks are best cooked at these high temperatures. (You can get away with 425°F if that's as high as your oven will go.) Let the oven preheat a good 20 to 30 minutes. Let the ducks rest at room temperature while the oven heats up.
- If the duck is reasonably fat, use a needle to pierce the skin where there is a lot of fat under it: The front of the breast, between the breast and legs, at the flanks, and all over the back of the bird. Be careful not to pierce the meat of the breast. Rub lemon over the bird and dust it with a good salt. Stuff the spent lemon or orange wedge inside the duck.
- Place a few celery stalks onto an oven-proof pan (I use a cast-iron frying pan), arranging them so you can rest the ducks on top. This prevents the ducks from sitting in their own juices. Roast in the oven as follows: About 10 to 15 minutes for teal or other small ducks, 13 to 20 minutes for anything up to the size of a gadwall, 18 to 25 minutes for a mallard or canvasback. The key here is an internal temperature of about 140 to 145°F at the deepest part of the breast meat, which is in the front third of the breast. Don't have an instant read thermometer? Get one. Ducks need to be cooked medium-rare to medium. An overcooked duck is a sad thing.
- Take the duck out, move it to a cutting board and rest it. Let small ducks rest about 5 minutes. Large ducks need to rest closer to 10 minutes, and geese up to 15 minutes.
- If you want a simple pan sauce, remove the celery and stir a tablespoon or two of flour into the drippings. Let this cook on the stove (you might be able to do this solely with the residual heat in the hot pan until this roux is the color of coffee-with-cream. Add a tablespoon of Worcestershire sauce, some wine or brandy and the juice of a lemon. If the sauce is too thick, add a little water or stock. Whisk everything to combine and add salt to taste. Turn off the heat, add a tablespoon of minced parsley and a knob of butter. Swirl to combine and serve.
Nutrition Facts : Calories 772 kcal, Protein 22 g, Fat 75 g, SaturatedFat 25 g, Cholesterol 145 mg, Sodium 120 mg, ServingSize 1 serving
ROAST GOOSE
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place the honey, vinegar, and water in a pot large enough to hold the goose, submerged. Bring the liquid to the boil and add the raw goose to the pot. Return to the boil, reduce the heat and cook the goose at a strong simmer for 20 minutes to render some of the grease as well as begin to tenderize the normally chewy bird. Remove the goose from the liquid and allow to cool at room temperature for 20 to 30 minutes, or until cool enough to handle.
- Preheat oven to 325 degrees. Prick the goose skin all around the carcass. Season the cavity with half of the salt and pepper, add the herbs, onion and garlic. Truss the legs and season the outside of the goose with the remaining salt and pepper and the olive oil.
- Preheat a heavy roasting pan for 10 minutes. Place the goose, breast side down, on a rack in the roasting pan and roast in the oven, skimming the fat and reserving it for another use, for 1 hour and 30 minutes. Turn the goose breast side up and roast, basting it with pan juices and skimming the fat, for 1 hour and 30 minutes to 2 hours more, or until the juices run clear when the fleshy part of the thigh is pricked with a fork and a meat thermometer inserted in the fleshy part of the thigh registers 165 degrees.
- Transfer the goose to a platter, remove the trussing string, and keep the goose warm, covered loosely with foil. Skim off all but 1/4 cup of fat from the pan juices, add the flour, and cook the roux over moderately low heat, stirring, until it has browned slightly. Add the stock in a stream, whisking, and simmer the mixture, stirring occasionally, for 20 minutes. Season with salt and pepper and strain the gravy into a heated sauceboat.
ROASTED WILD GOOSE OR DUCK
This recipe is not for a grocery store goose or duck. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. My son-in-law asked me to cook the goose he got during hunting season. It is a great way to reward the hunter with a delightful dinner. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips.
Provided by Kitten
Categories Meat and Poultry Recipes Pork
Time 4h10m
Yield 10
Number Of Ingredients 16
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.
Nutrition Facts : Calories 871 calories, Carbohydrate 15.2 g, Cholesterol 235.2 mg, Fat 65.7 g, Fiber 2.3 g, Protein 53.5 g, SaturatedFat 26.6 g, Sodium 623.3 mg, Sugar 10 g
GRANDMA'S ROASTED DUCK
When I was growing up, my grandma always served roast duck for the holidays, and for other family events throughout the year. I always thought it was better than turkey! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 649 calories, Fat 51g fat (18g saturated fat), Cholesterol 152mg cholesterol, Sodium 550mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 34g protein.
Tips:
- To enhance the flavor of your roasted wild goose or duck, marinate it in your preferred marinade for a minimum of 24 hours before cooking. This will help tenderize the meat and infuse it with delicious flavors.
- Prior to roasting, ensure that the wild goose or duck is thoroughly cleaned and patted dry. This will promote even cooking and prevent the skin from becoming soggy.
- For crispy and evenly browned skin, roast the wild goose or duck at a high temperature initially, then reduce the heat to allow the meat to cook thoroughly without drying out.
- Wild goose or duck can be roasted with various vegetables, such as carrots, celery, onions, and potatoes. These vegetables will caramelize during roasting, adding sweetness and depth of flavor to the dish.
- Baste the wild goose or duck with its juices or a flavorful liquid, such as chicken broth, during roasting. This will help keep the meat moist and prevent it from becoming dry.
- Roast the wild goose or duck until the internal temperature reaches 165°F (74°C) for medium-rare doneness, or 175°F (80°C) for medium doneness. Using a meat thermometer is recommended to ensure accurate cooking.
Conclusion:
Roasted wild goose or duck is a delectable and versatile dish that can be enjoyed in various settings. By following these tips and choosing the right recipe, you can create a succulent and flavorful meal that will impress your friends and family. Whether you prefer a classic approach or a more creative twist, there's a roasted wild goose or duck recipe for every palate and occasion. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving more.
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