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Started By
Message
Need a new recipe for whole ducks
Posted on 4/26/17 at 12:02 pm
Posted on 4/26/17 at 12:02 pm
Tired of doing a pot roast, gumbo, or smoking them. Every time I try to oven roast one it seems so easy to over cook it.
What recipes do yall have for me? I've got plenty in the freezer to get rid of.
What recipes do yall have for me? I've got plenty in the freezer to get rid of.
Posted on 4/26/17 at 12:39 pm to SouthboundTiger
Emeril's Papa's Roast Goose Recipe (can use ducks)
INGREDIENTS
1 specklebelly goose, about 5 pounds, dressed, rinsed under cool water and patted dry
Salt and cayenne
Bleached all-purpose flour
4 strips thickly sliced bacon
3 cups coarsely chopped green bell peppers
3 cups coarsely chopped yellow onions
6 garlic cloves, thinly sliced
1/2 cup dry sherry
2 to 3 cups water or chicken broth
1/2 pound fresh, white button mushrooms, wiped clean and quartered
2 tablespoons minced fresh parsley leaves
DIRECTIONS
Rub the cavity and the outside of the goose generously with salt and cayenne. Dust lightly with the flour. In a large, black iron pot, or large roasting pan, cook the bacon until just crisp. Remove, drain on paper towels, and set aside. Over medium heat, brown the goose in the bacon drippings, turning it until evenly browned. After the browning process, turn the goose breast side down in the center of the pot. Arrange the onions, bell peppers, and garlic around it. Add the dry sherry and water or broth. Cover the pot and cook over medium heat for one hour. Transfer the pot to a preheated 350-degree oven and continue roasting, basting occasionally with the pan juices, until very tender, about two hours. Add the mushrooms and parsley, and bake for 15 minutes longer. Remove from the oven and let rest for about 15 minutes before carving. Serve the gravy with wild rice.
INGREDIENTS
1 specklebelly goose, about 5 pounds, dressed, rinsed under cool water and patted dry
Salt and cayenne
Bleached all-purpose flour
4 strips thickly sliced bacon
3 cups coarsely chopped green bell peppers
3 cups coarsely chopped yellow onions
6 garlic cloves, thinly sliced
1/2 cup dry sherry
2 to 3 cups water or chicken broth
1/2 pound fresh, white button mushrooms, wiped clean and quartered
2 tablespoons minced fresh parsley leaves
DIRECTIONS
Rub the cavity and the outside of the goose generously with salt and cayenne. Dust lightly with the flour. In a large, black iron pot, or large roasting pan, cook the bacon until just crisp. Remove, drain on paper towels, and set aside. Over medium heat, brown the goose in the bacon drippings, turning it until evenly browned. After the browning process, turn the goose breast side down in the center of the pot. Arrange the onions, bell peppers, and garlic around it. Add the dry sherry and water or broth. Cover the pot and cook over medium heat for one hour. Transfer the pot to a preheated 350-degree oven and continue roasting, basting occasionally with the pan juices, until very tender, about two hours. Add the mushrooms and parsley, and bake for 15 minutes longer. Remove from the oven and let rest for about 15 minutes before carving. Serve the gravy with wild rice.
Posted on 4/26/17 at 12:40 pm to The Levee
Do this and you will have success...Best game bird recipe out there.
Posted on 4/26/17 at 1:57 pm to SouthboundTiger
Look in the Recipe Book above. Duck n Greens and the Duck Ville Platte are good choices.
Posted on 4/26/17 at 2:09 pm to SouthboundTiger
Do you use a digital probe thermometer?
Posted on 4/26/17 at 5:52 pm to SouthboundTiger
For the above recipe, the most important tip is to debone when almost done and return the meat back into the gravy. It won't be dry at all.
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