wrote:
>
> If you cook goose properly, it isn't greasy. Got to pierce the breast
> where the fat tissues are, then bake on a rack, allowing the fat to
> melt and drip clear. If the goose sits in the grease as it cooks,
> yuck. I like it stuffed with sage and onion stuffing and served with
> sharp apple sauce.

I've always wanted to try goose. Maybe the guy I work with will bring
me a wild one this fall/winter. He actually offered one last year but
at the time, I didn't want to bother cleaning it...Gutting,
de-feathering, etc. It IS a time consuming thing.

I once cooked a whole duck in the oven without being up on a rack. It
was the greasiest thing I've ever eaten but it was super tasty. I
stuffed it too so all the stuffing was super greasy too. After eating
all that grease with it though, I was almost sick and for several
days, even the mention of DUCK made me feel sick. hahah

It was very delicious....just a major fat overload.

G.

On Fri, 27 Sep 2013 11:03:21 -0400, Gary > wrote:

wrote:
>>
>> If you cook goose properly, it isn't greasy. Got to pierce the breast
>> where the fat tissues are, then bake on a rack, allowing the fat to
>> melt and drip clear. If the goose sits in the grease as it cooks,
>> yuck. I like it stuffed with sage and onion stuffing and served with
>> sharp apple sauce.
>
>I've always wanted to try goose. Maybe the guy I work with will bring
>me a wild one this fall/winter. He actually offered one last year but
>at the time, I didn't want to bother cleaning it...Gutting,
>de-feathering, etc. It IS a time consuming thing.
>
>I once cooked a whole duck in the oven without being up on a rack. It
>was the greasiest thing I've ever eaten but it was super tasty. I
>stuffed it too so all the stuffing was super greasy too. After eating
>all that grease with it though, I was almost sick and for several
>days, even the mention of DUCK made me feel sick. hahah
>
>It was very delicious....just a major fat overload.
>
>G.
read up on how to do duck/goose before you do it yourself. You need
to prick the breast skin and roast a a certain temp to melt the fat
from the breast off into the pan. You then drain and pro cede with
the rest of the cooking. Details are foggy for me, it's been a long
time. Check the Internet.
Janet US

Janet Bostwick wrote:
>
> read up on how to do duck/goose before you do it yourself.

Next time, I'll cook one on a rack and I won't stuff it either (the
stuffing gets soaked with grease).

G.

In article >, says...
>
> Janet Bostwick wrote:
> >
> > read up on how to do duck/goose before you do it yourself.
>
> Next time, I'll cook one on a rack and I won't stuff it either (the
> stuffing gets soaked with grease).
>
> G.

My husband cooked one last week, with orange sauce.. it was delish.
I love duck but rarely see them on sale locally, so the only time we
have it is if we've been shopping on the mainland.

Janet UK

On Friday, September 27, 2013 11:03:21 AM UTC-4, Gary wrote:
>
> I once cooked a whole duck in the oven without being up on a rack. It
> was the greasiest thing I've ever eaten but it was super tasty. I
> stuffed it too so all the stuffing was super greasy too. After eating
> all that grease with it though, I was almost sick and for several
> days, even the mention of DUCK made me feel sick. hahah
> It was very delicious....just a major fat overload.
>
> G.

I believe the best way to cook duck is to first cut
it up so that the breast can be cooked separately.
Roast the legs and thighs in the oven and separately
sear the breast to medium rare. The result is the
duck "cooked two ways". If you're ambitious you can
also make a soup from the backs, wings etc. (I
usually freeze them for making stock later.)

http://www.richardfisher.com