just cooked the best duck ive ever had...GOOSE SUGGESTIONS???

canadian hunter312

canadian hunter312

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got a couple mallards yesterday so i cooked one up today. its tender and juicy like a $30 steak and it tastes great too. simple yet great

-the rub consisted of premixed greek seasoning, garlic power, seasoning salt, pepper. salt and pepper on heart, liver, and gizzard stuffed inside.

-1" of broth in pan was nothing but onion soup mix.

-covered it and put it in at 300 until internal temp was 150-155. turned off oven and let it sit for an hour. temp should have raised to around 165.

perfect;)
 
sjemac said:
165? Way overcooked. Try 140 and get back to me.
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Agreed, most people over cook duck and then hate the taste and texture of it. On the BBQ, still slightly red inside just like a medium rare beef steak is the best.

As you can see I'll be eating duck and goose for the next few months. This was the opener last saturday. 24 mallard, 3 man limit.

opener_800x600.jpg
 
I put some leftover BBQ duck cut into strips and mixed with leftover wildrice in a wrap with some scrambled eggs for breakfast this morning before work...mmmm
 
Duck's a "5 or 5" meat. 5 minutes hot and fast or 5 hours low and slow. Anything in between leaves inconsistent results.

Brining the birds overnight in a gallon of water with a cup of salt and a half cup of brown sugar and whatever spices you like does allow for more leeway in cooking times and temperatures.

What you did may have been good 312, but a duck breast cooked to 140-145 and allowed to rest for 5 minutes or so is a completely different flavor experience. Try it at least once before judging.

Oh and salt control is key. Use noniodized salt (kosher or sea) and sprinkle it over the meat at least a half hour before cooking. Let the meat sit out at room temp for this time and pat dry before cooking. Little things make the meal a lot better.
 
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sjemac some good tips there on cooking ducks. I love my ducks rare also, marinating in fruit juices or maple syrup does it for me too.
 
You guys know you're duck cooking stuff.

I've always slow cooked mine and they've turned out great.
But can clearly see,I've still got a lot to learn.

Looks and sounds delicious....:D

I've always liked my steak rare, so I have to try duck like that.
 
just got back home with 3 geese that i took with 3 shots. jump shooting is awesome:D

it was the dogs first time seeing birds so she was scared of them:rolleyes: had to go in waist deep and use a long stick for the first 2 and then she finally brought the 3rd one back. hopefully she does good from now on as the water is damn cold now.

shall i roast a goose to an internal temp of 140-150 or do they need to be cooked longer? how are they on the bbq via rotisserie?
 
ch312- I usually just breast out the geese. If you are doing the whole bird, I'm not the man for that, did it once and didnt like it. Now if you want the best recipe for goose breast and legs, try this.

Cut up the breast meat in 1/2" strips, if you want to use leg meat or any other meat go ahead too. put this meat into crock pot, cover with apple cider and a bit of brown sugar.
Let cook for atleast 6 hours or until you can pull meat apart with fork.
Drain apple cider, pull all meat apart as you would pulled pork.
Put meat back in slow cooker and put as much BBQ as desired, I put 1/2 bottle of Diana's. Heat 1/2 hour.
Place heaps of the meat with sauce in your favourite buns.
Women, Children, and Vegetarians will eat this up so be careful to save some for yourself.
 
I usually marinate Goose breasts in Milk over night before cooking. The milk takes some of the "Muddy" flavour out, that some geese seem to have. In the crock pot seems to be the best method, as any high heat cooking, will turn the breasts into a rawhide like consistency.
 
marinating in milk works well for liver (beef liver that is) to take the nasty out of it so Im sure it will work here too :)
 
You can also put some diet coke or coke in your marinade for it to soak over night and it'll take the flavor out that some dont like. We eat some much of it and they've all been eating corn that they all taste good to me.
 
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