re: Best way to cook Duck

Pot Roasted Goose

Prep Time: 3 hours
Yields: 6 servings

Comment: Goose or ducks maybe used

Ingredients:
1 (8-10 pound) goose
Salt and cracked black pepper
Granulated garlic
4 cups diced onions
2 cups diced celery
2 cups diced carrots
10 cloves garlic
Paprika for color
2 cups sliced mushrooms
2 cups red seedless grapes
2 red apples, diced
2 green apples, diced
¼ cup chopped basil
¼ cup chopped thyme

Method:
Preheat oven to 375F, clean goose well inside and out. Remove giblets and place in roasting pan. Season bird inside and out with salt, pepper, and granulated garlic. Place a generous amount of onions, celery, carrots and garlic inside cavity. Sprinkle outside of goose with a small amount of paprika for even color. Place goose in a heavy Dutch oven. Add mushrooms, grapes, apples, basil, thyme and remaining vegetables seasonings to pan. Cover tightly with lid. Bake 2 ½ hours and check tenderness. Goose is cooked when legs pull easily from body. Once tender, remove cover and allow to brown. Roasted goose may be severed with natural dripping, or juices may be strained and thickened with a light roux. Served with steamed rice!