Take your duck or goose legs, wash themn off.

Sprinkle with salt and pepper (10gr salt, 5gr pepper per kilo)

Let them season overnight. Pickling salt or coarse sea salt seems to work best.

Now, you need a large pot, preferably with a heavy base.

Add to your legs some whole heads of garlic, sliced through the midsection, some fresh thyme, some bay leaves, and a little white wine.

Toss all the solid stuff toether and put it in the pot. Add enough wine to come up about an inch or 2.

Set the pot on a very, very, very low simmer. Place some sort of lid or plate on the top of the duck legs, so it presses the legs down. You want to keep them submerged in the rendering fat.

What you are doing is rendering the fat from the legs, so that the meat stews in it’s own juices. The fat will also act as a seal, allowing you to preserve the meat for months if kept cool.

Simmer very slowly for several hours. You will know when it is done because the meat will begin to fall off the bone. it should be extremely tender.

When done, remove the legs form the liquid and place in a suitable container. I use plastic tupperware stuff, but in the old days they used ceramic crocks. I suggest you put them in several small containers rather than one large one.

Strain the liquid, and discard the garlic,thyme etc.

Pour the liquid on top of the legs, let cool, and the fat will rie to the toip and form the seal. Refridgerate. Freeze if you want to keep it a REALLY long time.

When needed, pull the legs out, toss them in a hot oven to crisp the skin up and heat them, and chow down with your favorite veggies and sauce.

Orange demi glace is the tradiditonal sauce for this, but I use all sorts of sauces (not BBQ or ketchup!!!) and gravies…

It’s good cold on sandwiches, too, with dijon mustard.

Submitted by Gatehouse

~ 1 cup game bird, boiled, deboned and cut into bite size pieces. Reserve the broth.
~ 1/4 cup soy sauce, plus 1 tbsp
~ 1 tsp corn starch
~ 1 tsp sesame oil, not a blend
~ 1 tsp red wine vinegar
~ 1/4 cup honey roasted peanuts
~ 1 tsp green onion tops, chopped
~ 1 tbsp oil
~ 1 tbsp ginger root
~ 1 tsp red pepper flakes
~ 1 cup game broth
~ wild rice
~ game broth

* Cook the wild rice per package directions substituting game broth for water. Keep 1 cup of broth back to use later.
* Marinate the meat in 1 tbsp soy sauce and corn starch. Set aside.
* Combine the 1/4 cup soy sauce, sesame oil, 1 cup broth and red wine vinegar together. Set aside.
* Combine the green onion and peanuts. Set aside.
* Heat the oil over medium high heat and sauté the ginger root and red pepper flakes for 30 seconds.
* Add the meat and marinade. Stir fry for 1 minute.
* Add the other liquid ingredients and stir until translucent.
* Add the green onion and peanuts. Stir until combined.
* Serve over the wild rice. Serves 2-3.

~ snow goose breast
~ salt
~ water
~ Mrs. Dash seasoning, original flavor
~ molasses
~ soy sauce
~ 1/2 tsp cayenne pepper, optional
~ 2 tsp minced garlic, optional
~ bacon

In a large bowl or pot, dissolve 2 tbsp salt in 2 quarts water. Add the breast and knead with your hands. This helps remove blood, feathers, shot, etc.
Drain and rinse under cold water.
Repeat the salt soak several times.
Rinse with cold water and pat dry. Remove any remaining skin, fat, shot, etc.
Cut the breast into 3 pieces across the grain.
Tenderize with a tenderizing machine or a fork. Flip and repeat.
Sprinkle Mrs. Dash liberally on both sides of the meat.
Place in a large ziploc bag. Drizzle on some molasses or honey and knead.
Pour enough soy sauce into the bag to cover the meat. Add the cayenne and garlic if desired.
Seal bag and place in refrigerator overnight. Whenever someone goes to the frig, knead the bag.
One hour before cooking, remove the meat and rinse lightly under cold water.
Wrap a piece of bacon around the meat and secure with toothpicks.
Grill over medium heat until the bacon is done. As with all waterfowl, the meat should be cooked a little on the rare side so when the bacon is cooked the goose should be cooked to the proper degree.

~ 1 goose, 8 - 10 pounds
~ 4 medium potatoes, peeled and cubed
~ 4 tbsp butter
~ 2 onions, chopped
~ 1/2 to 1 cup whipping cream
~ salt
~ pepper

In a pan, boil the potatoes until tender. Drain.
In a sauce pan, melt the butter and saute the onions until soft.
Place the potatoes in a mixing bowl and add 1/2 cup of cream. Beat until smooth adding more cream if necessary.
Salt and pepper the potatoes to taste. Add the onions and mix until combined well.
Stuff the goose with the potatoes. Either skewer the cavity closed or sew shut.
Place goose on a rack in a roasting pan and sprinkle with salt and pepper to taste.
Cover with foil and cook at 325 degrees for 3 to 3 1/2 hours.
If you want to crisp the skin, remove the foil and spoon 3 - 4 tablespoons of ice water over the goose during the last 15 minutes of cooking.

~ 2 large goose breasts or other parts of the goose, cubed
~ 1 large onion, chopped
~ 1 clove garlic, chopped
~ 2 tbsp oil
~ 3 - 4 large potatoes, cubed
~ 1 bunch carrots, diced
~ 1 turnip, cubed
~ 1 bunch celery, chopped
~ 3 cans beef broth
~ salt and pepper
~ garlic powder

In a large soup pot, heat the oil. Saute the garlic, onion and some of the chopped celery for 2 to 3 minutes.
Add the goose meat and continue to cook over medium low heat for about 8 minutes or until the meat is browned on all sides. Stir often to brown evenly.
Add the broth and bring to a boil. Reduce heat and simmer 1 hour.
Add the potatoes, carrots, turnip and celery. Add salt, pepper and garlic powder to taste.
Return to a boil then reduce heat and simmer for 30 minutes or until the vegetables are tender.

~ goose breast(s)
~ bacon
~ pineapple, chunked
~ mushrooms
~ green peppers
~ teriyaki marinade or your favorite flavor
~ skewers, soaked in water

Cut the goose breast into 1” cubes.
Place meat and mushrooms in a glass dish. Cover with the marinade. Cover and refrigerate a few hours or overnight.
Remove from marinade and drain.
Cut the bacon into 1 1/2″ slices. Slice the pepper into 1” pieces.
Place the ingredients on the skewers randomly except make sure a piece of bacon is next to the goose meat.
Grill over low to medium heat until done. Avoid flare-ups. Best way to tell if meat is done is cut a piece open.

4 cups diced wild goose
~ 3 cups wild rice
~ 7 cups chicken broth
~ 1 small can sliced mushrooms
~ 4 tbsp. chopped onion
~ 1/2 tsp. chopped garlic
~ 1 tsp. salt
~ 1/2 tsp. pepper
~ 1 pint heavy cream
~ 1 tsp. butter
~ 1 cup chopped celery
~ 4 tbsp. grated Parmesan cheese

Cook the rice in 5 cups of the chicken broth until done.
In a large bowl, toss together the rice, goose and mushrooms.
Add the remaining 2 cups chicken broth, onion, garlic, salt, pepper, cream, butter and celery. Mix together.
Pour into a baking dish and sprinkle on the Parmesan cheese.
Bake for 1 hour at 350 degrees.

5 to 8lb goose
~ 1 1/2 stalks celery, chopped
~ 1 medium onion, chopped
~ 1 carrot, chopped
~ 1 can (4oz) mushrooms
~ 1 cup sour cream
~ 4 tbsp flour
~ 1 1/4 tsp salt
~ 1/2 tsp rosemary
~ 1/4 tsp thyme
~ paprika
~ garlic salt
~ fat sufficient for browning

Wash and dry goose inside and out. Cut off neck and wing tips, save.
Season inside and outside with garlic salt and paprika.
Place on a rack in a shallow baking pan and bake uncovered at 325 degrees for 1 hour or until browned and fat has cooked off.
While goose is baking, simmer giblets, neck and wing tips in enough water to cover them.
Brown celery, carrots, and onion in fat until soft and brown.
Stir in 2tbsp flour, liquid from giblets (1 cup stock),rosemary, thyme, and salt.
Stir remaining 2 tbsp flour into sour cream to keep it from curdling while baking. Blend into the gravy mixture.
Remove goose from the shallow pan and place into a roasting pan. Pour gravy and drained mushrooms over it.
Cover and roast 2 hours or until tender.

Giblets from about 6 geese or 10 ducks (reduce recipe accordingly for less)
2 tbsp. olive oil
2 med. onions, dices small
2 garlic cloves, diced small
1/2 green pepper, diced small
1/2 cup chopped parsley
1 tbsp. dry marjoram
1/2 tbsp dry thyme

Grind the giblets; combine all ingredients and brown them slightly in the oil. Then stir in 2 cans tomato sauce and 1 can mushroom sauce.

Simmer the sauce slowly for about 1 hour, adding a little water if it gets too thick. Pour the sauce over well-drained spaghetti and sprinkle with Parmesan cheese.

1 pair (or more) of goose breasts
1/4 cup flour
Salt and pepper to taste
1/4 cup bacon fat
Water or milk

Skin the goose and slice out the whole breasts. Slice about 1/4 inch thick, across the grain. Dredge in seasoned flour, and pound, to tenderize. Fry in hot fat for 1 minute on each side. Remove the meat from the pan and stir in 1 tbsp. flour for each 1 tbsp. fat remaining. When smooth, stir in water or milk to make gravy of the right consistency. Add salt, pepper, or other condiments to the gravy, and pour it over the fried goose breasts.

1 wild Canadian goose
Salt, pepper, cinnamon
3/4 cup red wine vinegar
1/2 cup peanut oil
3/4 cup cooking sherry

Sprinkle salt, pepper, and cinnamon over entire goose. Rub into skin. Combine vinegar, oil, and sherry. Pour over goose with breast down. Bake 40 minutes at 450 degrees with top on roasting pan. Take top off; broil 8 minutes. Turn goose breast side up and broil 8 minutes.

SAUCE: Pour off oil, add flour to make a very thin sauce. Pour over thinly sliced goose.