Try this Midwinter duck (or goose) recipe, or contribute your own.
Suggest a better descriptionTwo to three days ahead prep, 4 and a half to six and a half hours to cook.
Soak the duck (or goose) in a non-reactive pot or bowl, completely covered in sherry or mead or vermouth (or half wine and half apple cider or orange juice or just cider if you are a non-drinker) in a cold place for two or three days, with a good spoonful of salt, a few cloves of garlic, some sliced onions and peppers, and a few sprigs of rosemary.
Drain the marinade into a saucepan, and place the bird in a roasting pan in a HOT oven (475 to 500 degrees). (If you have smoke alarms be sure to unplug them or put on a fan to direct any smoke away from them).
If it looks really fatty in the pan after the high heat cooking drain off the fat; you can mix it with birdseed and put it out by your feeders and make the live birds outside very happy.
Cook the bird at high heat 30 minutes for a duck, an hour for a goose.
Meanwhile bring the marinade to a boil and then reduce to simmer. Cook down to a quarter of original volume.
Reduce oven heat to 300, and baste duck with boiled marinade.
Cook another hour.
Slice together 4 to 8 large potatoes (depending on duck or goose), 2 to 4 sweet onions, and 4 to 8 tart apples. You can add a pound or two of mushrooms if you like them and 4 to 8 pared carrots, and 4 to 8 pared parsnips.
Surround bird with veggies and fruit. Baste bird with marinade. Pour rest of marinade over veggies and fruit.
Bake an additional 3 hours for duck, or 4 or 5 for goose, basting every 45 minutes to an hour.
For a holiday dinner serve smoked salmon (or cold cooked spiced shrimp, or hot mussels in wine and garlic, or some other seafood) and thin slices of salt or spiced meat (corned beef, Irish spiced beef, hot sausage, ham, venison sausage, etc) with dark bread and cheese as an appetizer.
Serve some sort of green salad next, with a vinegary or herbal dressing, not a creamy one.
Then the duck or goose, which should be falling off the bones tender, surrounded by the fruits and veggies, and some fresh bread or rolls-- something crusty works well to sop up the juices. You will want to put the pan drippings in a gravy boat and pass them around but it's better not to thicken them. If you want to make it look pretty line your platter with watercress, peppercress, argule, etc and then put the roast duck and veggies on top-- the brown, crisp contrast of roast poultry and veggies to the greens is attractive.
Follow with some kind of heavy winter cake or steamed pudding-- one rich in fruit and/or spice.
Nuts in their shells to crack, plus a bowl of plain fruit to peel and cut and pass around, next.
If you like wine with your meal, a dry mead or a dry sherry or a brut champagne works well with the appetizers. Duck or goose, though poultry, work well with a pinot noir or other full-flavoured red-- something with spice and fruit notes. A sweet dessert wine like an ice wine or a cream sherry, port, or cherry kijafa works well with the cake and fruit and nuts. Or for a lighter taste, back to a not-too-sweet bubbly. Or cordials, brandy or cognac-- the Icelandic Brennevin, Celtic Crossing, Remy Martin, etc.
If you don't drink alcohol, apple cider, lemon selzer, and sparkling grape juice or cider can be nice accompaniments.
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Serving Size: 1 (4600g) | ||
Recipe Makes: 1 | ||
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Calories: 6722 | ||
Calories from Fat: 4545 (68%) | ||
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Amt Per Serving | % DV | |
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Total Fat 505g | 673 % | |
Saturated Fat 168.7g | 844 % | |
Monounsaturated Fat 237.2g | ||
Polyunsanturated Fat 66.5g | ||
Cholesterol 963.7mg | 297 % | |
Sodium 967.5mg | 33 % | |
Potassium 10924.5mg | 287 % | |
Total Carbohydrate 338.8g | 100 % | |
Dietary Fiber 53g | 212 % | |
Sugars, other 285.7g | ||
Protein 199g | 284 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6722
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