re: Outdoor Board Cookbook

Ok, here's my favorite ways to cook duck/geese (probably common knowledge):

Dutch Oven Roast
Note: this is best done at noon on Saturday with fresh birds, while watching football all afternoon. The slower the better.

Ingredients:
1 large onion
1 bell pepper
4 stalks celery
1 lb. bacon
3 cans Beef Broth
2 specks, or 3 big ducks (picked, with skin on) Season heavily
Heart and gizzards of birds, cut up as small as you can.

Process:
Cut up onion, bell pepper, and celery, and a one pound pack of bacon into small cubes (1/4 - 1/2" squares).
Brown hearts, gizzards, bacon, and vegetables in about 1/3 cup of oil in a big black iron dutch oven. Remove vegetables and meat, and brown ducks/geese in the oil (maybe 10 minutes until skin is browned on both sides).

Drain excess oil off ducks, add bacon and vegetables back to the pot and pour in 3 cans of Beef Broth. Put fire on Medium/High until bubbling good, then turn to Low. Put lid on and let simmer while enjoying the afternoon. Cook until meat is falling off bones. Check every 15 minutes and spoon gravy over top of ducks.
The whole process takes about 2 - 3 hours - maybe a little longer.

When meat can be mashed off the carcass with a fork, pour gravy over rice and enjoy.

Duck Breakfast Strips
Cut duck breasts long ways into strips (I usually get four strips out of a big duck and three from a teal). These should be a little bigger than your finger.

Marinate overnight in Worcestershire sauce with heavy garlic powder/salt & pepper. The next day drain in a colander, dredge in straight flour, and fry to golden brown, turning constantly (only about 4 minutes). They will turn darker when taken out. Make sure not to over cook.
Biscuits and flour gravy made from drippings is all you need, along with a big glass of milk.