Ducks and Geese: They’re Delicious!

This content is archived

Published on: Dec. 2, 2008

Last revision: Dec. 10, 2010

all fat from filleted duck breasts, then refrigerate the meat for two or three days, changing the water several times.

  • Pat breasts dry, then place them between two pieces of waxed paper and pound the fillets with a tenderizing hammer until they are half as thick as they were originally.
  • Lightly brush with olive oil, sprinkle both sides with seasoned salt, place in ziplock plastic bags and return to the refrigerator overnight, or for at least 8 hours.
  • Pour about 1/3-inch of oil into a skillet. Heat the oil to 350 degrees—medium high.
  • While the oil is heating, mix flour, pepper and seasoned salt to taste in a bowl. You may need more seasoned salt than you think.
  • Dip fillets in milk or buttermilk, roll them in the seasoned flour, then place coated meat in hot oil. Cook on one side until golden brown, about 5–10 minutes.
  • Carefully turn meat so as not to knock off batter, then fry until other side is brown.
  • Remove from skillet and drain on absorbent paper towels.
  • Prepared this way, fried duck is delicious. Biscuits and gravy along with green beans—with apple pie for dessert—help round out this meal.

    Duck or Goose Stew

    Cut 2–3 pounds of duck or goose into 1-inch pieces, rinse as described and marinate in two changes of red wine in the refrigerator for two days. Before starting, make sure you have the following ingredients:

    6 slices of bacon, chopped

    1/2 cup all-purpose flour

    2 cloves of garlic, minced

    3 beef bouillon cubes

    3 cups water

    2 cups red wine

    1 8-ounce can tomato sauce

    2 teaspoons of lemon juice

    3 teaspoons of Worcestershire sauce

    1 teaspoon thyme

    2 bay leaves

    1 large onion, chopped

    6 carrots

    1 15-oz can sweet corn, drained

    2 15-oz cans green beans, drained

    6 medium potatoes cut into 1-inch pieces

    1 cup chopped celery


    1. Remove goose or duck pieces from wine and let drain in a colander.
    2. Place meat and flour, seasoned with salt and pepper to taste, in a covered container. Shake container vigorously to coat meat.
    3. Cook bacon in large, heavy pot over medium-high until brown.
    4. Add flour-coated meat to pot and brown.
    5. Add garlic and cook for one minute.
    6. Add bouillon cubes, 3 cups of water, wine, tomato sauce, lemon juice, Worcestershire sauce, thyme and bay leaves.
    7. Reduce heat and simmer, covered, for 2 hours.
    8. Chop onion and celery and cut carrots and potatoes into bite-sized pieces. Add to stew along with corn and green beans.
    9. Simmer for 1 hour.
    10. Mix 2 tablespoons flour with 1/2 cup water. Stir into stew. Cook until thickened, stirring constantly. Remove bay leaves. Yields 8–10 servings.

    With this stew, all that is needed to form a complete meal are dinner rolls or bread sticks and a beverage of choice.

    Content tagged with

    Shortened URL