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from 1A Hunting in Texas Guide Service |
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To Make 'Em All Taste Good! . Many people complain about the liver like taste of duck or goose. Greasiness is another complaint frequently heard. Both of these have easy fixes. The taste can be made MUCH milder by getting as much blood out of the meat as possible. Forst, wash the cleaned ducks or geese thoroughly, squeezing out the blood. Then soak the birds in refrigerated water for at least a full day. Change the water at least three times, and put just a little vinegar in the water (less than a teaspoon) with each change. Only ducks or a goose cooked with the skin on might be greasy. All waterfowl fat is between the skin and meat. Truth is, if you are cooking skinless duck or goose meat, you will usually have to add bacon wraps or something like that to keep it from getting too dry. For skin on cooking, just cut a few small slits through the skin along the underside of the bird. This will allow the melted fat to drain off as you cook. . Use these hyperlinks to go directly to the recipe that interests you most or scroll down to see them all. . Crockpot Duck Soup Duck with Apple Dressing Duck Chili, 1 alarm Duck and Dumplings Duck Kabobs Stuffed Wino Duck Plum Glazed Duck Fruity Roast Duck Oriental Sweet and Sour Duck Duck Gumbo . REMEMBER! These recipes work as well on goose as they do on duck! Crockpot Duck or Goose Soup . 2 medium size ducks or one large goose, cut into serving pieces 10 oz white or blush wine 1 10-14 oz can chicken broth 1 medium onion, chopped 2 celery sticks, sliced 1 large carrot, sliced 1 large ripe tomato, seeded and chopped 2 cups of cooked, drained egg noodles garlic powder salt pepper . Rub salt, pepper and garlic to taste into meat pieces. Place the seasoned fowl into the crockpot. Add remaining ingredients. Cook on low for 6 - 8 hours or until duck or goose is tender. . This will feed 4 to 6 average adults. . Duck or Goose with Apple Dressing .. 6 duck breasts filleted (12 pieces) OR 3 goose breasts filleted (6 pieces) 1 cup water 1/4 cup butter 1 cup apple juice 1/8 tsp cinnamon .. Place duck or goose breast in skillet. Add water and butter. Cover and simmer 20 minutes until tender. Remove lid and cook on low heat until water evaporates. Add apple juice and cinnamon. Simmer an additional 15 minutes. Remove duck or goose and set aside while preparing dressing. Thicken apple juice with cornstarch and set aside to serve over dressing. . ...The Dressing . 1 corn bread mix 2 cups apples, peeled and chopped 1/2 cup onion, chopped 1/2 cup celery, chopped 1/2 tsp poultry seasoning 1 egg 1/4 cup butter 1 (10 3/4 oz)cream of chicken soup 1 cup milk . Bake cornbread as directed on package. Set aside to cool. Once cool, break into small pieces. In a saucepan, in a small amount of water, cook apples, onion and celery till tender. Drain. In a large bowl, mix cooked apples, poultry seasoning, egg, butter, soup, milk and cornbread. Place half of the dressing in a small casserole dish. Add duck or goose breasts. Cover them with remaining dressing. Cover top with aluminum foil, and bake at 375 degrees for 35 minutes. Remove foil. Raise temp to 450. Bake an additional 10 minutes or until dressing is nicely browned. . This will feed 6 to 8 adults. . Duck or Goose Chili, 1 Alarm . 1 1/2 lbs duck or goose breast fillets, cut into small cubes 1 can red kidney beans, undrained 2 medium onions, chopped 1 green peppers, chopped 1 red bell pepper, chopped 1 can (16 oz) tomato sauce 2 medium hot jalepeno peppers, deseeded and chopped 1 tbsp chili powder salt garlic powder black pepper . In a large skillet, brown the duck or goose with the onions, green peppers and red bell pepper. Add the remaining ingredients except the beans. Simmer for 1 hour stirring occasionally. Add the beans and simmer 30 minutes longer. . This will usually feed 6 to 8 adults. . Duck or Goose & Dumplings . 1 large duck, or 2 small ones, or 1 snow goose size goose salt & pepper 1 onion, chopped garlic powder thyme 1 bay leaf 1 cup flour 1 egg water . Place the duck(s) or goose in a large soup pot. Cover with water and bring to a boil. Reduce heat and simmer until bird meat is done (light pink in middle). Remove duck(s) or goose from the stock and remove the meat from the bones. Return meat to the stock. Add the onion and the seasonings to taste. Simmer for 10 minutes. Remove the bay leaf. In a bowl, place 1 cup flour, 1 egg, 1/2 teaspoon of baking powder and enough water to form a stiff dough. Bring pot back to a boil and add small clumps of the dough to the stock. A teaspoon makes a good method of making the dumpling clumps. Cook until dumplings are done; about 10 minutes. . This will serve 4 to 6 adults. . Duck or goose Kabobs . 1 and 1/2pounds of duck or goose breast fillets, cut into 1 inch cubes bacon salt pepper garlic powder fresh mushrooms, halved green and/or red bell peppers, sliced into large pieces One medium onion, cut into quarters then seperated into layers worcestershire sauce . Season the duck to taste with salt, pepper and garlic. Wrap each chunk of duck with a half slice of bacon. Place on skewers so that the bacon is held in place. Fill each skewer alternating the duck, mushrooms, peppers and onion. Grill or broil over medium heat until the bacon is cooked. Baste the meat regularly with the worcestershire sauce. . This will serve 6 to 8 average adults. . Stuffed Wino Duck or goose . 1 and 1/2 pounds of duck or goose breast fillets 1 can cream of mushroom soup 1 can cream of chicken soup 1 canister chicken stove top stuffing or cornbread stuffing blush wine . Mix the soups together. Pour half of it into a baking dish. Place the duck on top of the soup mixture. Cover the duck with the rest of the soup mixture. Cover the duck with about 1 inch of the stuffing mix. You can use more or less, just make sure the soup mixture is covered well. Just saturate the stuffing with the wine. Bake at 350 degrees for 60 minutes. . If the stuffing is browning too quickly, loosely cover with aluminum foil.. Serves 6 to 8 adults.
Plum Glazed Duck or Goose . 4 to 6 medium duck breasts, skin on OR 3 to 4 goose breasts, skin on garlic powder salt 1/3 cup butter 1 medium onion, chopped plum jam . Poke the duck or goose breasts with a fork several times each. Rub with garlic powder and salt. Place in a roaster pan with a lid or foil cover. Roast in 325 degree oven for 1 and 1/2 hours. At 75 - 80 minutes, in a saucepan, over medium heat, melt butter. Sautee onion in butter until tender. Add about 4 ounces of plum jam. Blend vigorously until smooth. Leave on low until the 90 minute baking mark. At 90 minutes of baking duck or goose, uncover and discard drippings. Turn oven to 400 degrees and brush breast with plum sauce. Roast ducks or geese 10 -15 minutes longer, brushing several times with sauce. Serve duck or goose with remaining sauce on the side. . This will serve 4 to 6 adults. . Fruity Roast Wild Duck . 2 large ducks, plucked, drawn and washed OR one large goose 2 medium apples, in large chunks 2 medium sweet onions, in large chunks 1/2 cup blackberries (or raspberries) poultry seasoning 1 berry flavored wine coolers, any variation . Stuff the duck or goose chest cavities with the chopped apples, onions and blackberries. Poke holes in bird backs and sides to allow melted fat to drain. Place bird in a covered roaster. Pour wine cooler over ducks or geese. Sprinkle on the poultry seasoning to taste. Cover and roast at 275 degrees for about 3 hours. . Time will vary depending on the size of the bird. Bird is done when you can grab a leg and it bends EASILY. . This serves 4 to 5 adults. . Oriental Sweet and Sour Duck or Goose .. 1 and 1/2 pounds of boneless, skinless duck or goose breast halves 1/4 cup cooking oil 1/2 (15 ounce) can pineapple chunks with juice 1/2 cup of light brown sugar 1/2 small jar of marishino cherries with juice 1/2 green bell pepper, sliced 1/2 red bell pepper, sliced 1/2 onion, chopped garlic powder season-it-all or similar season mix 2 cups of hot, cooked, drained, white rice . Add oil to a large skillet. On medium heat, start to brown the bell pepper and onion. After 3 minutes, add and brown the duck or goose breasts. Reduce heat to low and add other ingredients except rice. Simmer until sauce begins to thicken. Serve over the bed of white rice. This will serve 6 to 8 adults.
Duck or Goose Gumbo . 2 large wild ducks, skinned and cut up or one medium goose 1/2 cup cooking oil 2/3 cup all-purpose flour 1 lb smoked sausage, sliced 2 cups chopped onion 1 cup chopped green pepper 1 cup sliced celery 1 cup sliced okra 1 tbsp minced garlic 1 can (14 1/2 oz) stewed tomatoes 2 bay leaves 2 tbsp Worchestire sauce 1 1/2 teaspoons pepper 1 tsp salt 1 tsp dried thyme 1/4 teaspoon cayenne pepper 2 quarts water hot cooked rice . In a large skillet, over medium heat, brown duck or goose in oil. Remove and set aside. Discard all but 2/3 cup drippings. Add flour to drippings; cook and stir over medium heat till brown, 12-14 minutes. Add sausage, onion, green pepper, celery, okra and garlic. Cook for 10 minutes, stirring occasionally. Add remaining ingredients except rice, mix well. Add duck or goose, bring to a boil. Reduce heat; cover and simmer 60-75 minutes or till meat is tender. Remove duck or goose. Cool. Remove meat from bone and cut into chunks. Return meat to pan. Simmer 5-10 minutes or until heated through. Remove bay leaves. Serve on top of the rice.
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