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Duck, Duck, Goose

Doing 2 ducks and a goose Saturday. I've cooked plenty of ducks any Goose suggestions? It's a farm raised goose.
Lynnwood WA

Comments

  • MickeyMickey Posts: 18,647
    Please post lots of pics on both cooks. Thanks
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • EggcelsiorEggcelsior Posts: 13,962
    Quack, Quack, Honk?
  • AviatorAviator Posts: 1,712
    D'oie

    ______________________________________________ 

    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.

     

  • gdenbygdenby Posts: 5,838
    Farm raised geese have a huge amount of fat. The fat is great for so many uses, its worth getting a goose just for the fat.

    1st: Cut away or scoop away any gobs of fat. I've had a few that half the thigh was fat. Save all the cut away stuff for rendering. Taters fried in goose fat are most superior.

    2nd: Score the skin criss cross. Have a good sized drip pan underneath. There is a good chance you might gather a quart of smoked rendered fat. The smoked fat I've gathered does not have a long 'fridge life, a few weeks, and has sometimes been too smokey.

    3rd: Not quite sure. I usually cook rather hot and fast, dome 350F, stop like turkey when breast reaches 155.. The meat has always been juicy, but sometimes a little tough, but not too bad. I haven't been happy if when there was too much fat left, see steps 1 & 2 for remedy. 

    Never got really crisp skin except on the wings.

    Sorry for the less than perfect advice, but thanks for bringing the problem to mind again. It occurs to me that w. enough time, dropping the temp to 250-ish after the fat has rendered might make the meat more tender after another hour.


  • calikingcaliking Posts: 10,759
    Oh yes, you have to save some of the fat from the duck and goose... at least one type. Pomme frites made in duck fat are sublime. 

    But be careful as those birds sweat off that fat. Years ago, I burned myself rather badly when trying to empty out a tray full of rendered fat in the middle of a cook on my gasser. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • doubledouble Posts: 1,214
    Thanks guys. Ye duck fat roast potatoes are amazing.
    Lynnwood WA
  • BotchBotch Posts: 6,108
    I haven't had goose since I left home ~30 years ago, it's very expensive around here anymore.   :(
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • doubledouble Posts: 1,214
    The price was insane but I had already commited to cooking it.
    Lynnwood WA
  • doubledouble Posts: 1,214
    Getting ready to cook.
    Lynnwood WA
  • doubledouble Posts: 1,214
    Scored the outside to help the fat escape.
    Lynnwood WA
  • doubledouble Posts: 1,214
    The latest BGE accessory ...
    Lynnwood WA
  • I'm almost afraid to ask what you're doing with the blow dryer.
    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "The truth is, these are not very bright guys, and things got out of hand." - DT


  • doubledouble Posts: 1,214
    Drying out the skin to help it crisp up. Read on here the other day about someone doing it.
    Lynnwood WA
  • doubledouble Posts: 1,214
    Gave the goose a 30 min head start both the XL and the Small at about 375 dome. Glad I remembered to calibrate thermos they were way off.
    Lynnwood WA
  • the duck I did this week (Peking ala centex) was freaking good. It was like the best beef tenderloin you have ever had. I totally ruined the skin (scorched the sh*t out of it) but it was perfect without it. I just pulled it off and sliced it up. duck is now on the list to do more often. couldn't believe how flavorful and tender it was. If I can keep my head out of my butt and do the skin right next time, I'm sure it will be even better. My egg looked like Travis' brisket fire when the duck fat hit the lump. That stuff is like white lightening when it's by a flame.
    1- LGBE
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    I- Blackstone 36" Griddle
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    1-Very Understanding and Forgiving Wife
  • doubledouble Posts: 1,214
    Here's the goose. Boy did it have a huge amount of fat. Poured some of that in with the potatoes and made some amazing roast potatoes. Cooked up the giblets in fat to chop up for the gravy.
    Overall the goose flavor was great but I thought it was tough. Considering the price of goose I wouldn't be doing this again soon.

    The ducks turned out great I shredded them and served them on crackers with Brie and pepper jelly.
    Lynnwood WA
  • doubledouble Posts: 1,214
    Taters and giblets
    Lynnwood WA
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