Your go-to waterfowl recipe

Discussion in 'Cooking Forum' started by Luigi Daniele, Feb 10, 2014.

  1. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    Let's say that you can only cook goose/ducks one way for the rest of your life. What would it be?

    I am looking for only 1 recipe (and please post it up, with ingredients and instructions). If you feel you need two (1 for geese; 1 for ducks), then that is allowed. :D
     
  2. Coho

    Coho Moderator Emeritus Moderator

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    Duck with Grand Marnier sauce. The recipe is listed here..:yes

    [​IMG]
     
  3. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    :clap:clap:clap
     
  4. johnliester

    johnliester Senior Refuge Member

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    One whole bird, plucked. One onion to put inside. Cover bird first with chili powder, a teaspoon of ground red pepper, then pack it with brown sugar. Cover that bugger up with it. Place on a grate in roaster. Set oven at 600 degrees and roast bid for 45 minutes. The glaze is awesome and so is the bird. Ducks, geese cranes coots, whatever. It flat out works. Place a few spuds around the bird if you wish. They'll be nice and hot too!
     
  5. Luigi Daniele

    Luigi Daniele Elite Refuge Member

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    Are you saying to fill the cavity with brown sugar, too? :eek:
     
  6. johnliester

    johnliester Senior Refuge Member

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    No, just shove a big onion in it.For a different twist lay bacon in beside the bird. Imparts a slight smoky taste.
    You want the bird medium rare at the donest!
     

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