Love duck but it can be fatty. I prefer sliced duck breast with a fruit sauce. A restaurant in Quebec City had the best duck I have eaten to date. A lot of their restaurants serve wild game so I think they know well how to prepare it. Now if someone was serving duck for Christmas I might look forward to the holiday. Sadly we have a brunch buffet at my sister's and then order Chinese take out in the evening. Too much time with family.

Riverwind (imported) wrote: Tue Dec 17, 2013 2:05 pm Ignore it completely, Celebrate the Yule on the 21st, dance around the tree, open your presents, avoid the last minute rush on the 24th, cook a goose and stuff it with apples.

River

I have never eaten goose, and would love to try it some time, but OH MY GAWD have you seen the price of a frozen goose?! They cost about FOUR TIMES THE PRICE of frozen turkey and twice the price of frozen duck. Someday, someday, when I win the lotto or something, and I have tons of money, I will try a goose, but for now I will just have to stick with peasant food like beef, turkey, chicken etc.

A few days ago my wife cooked a duck. I can't stand the smell of poultry while it is cooking. The duck is even worse than a chicken. The duck was so fatty that the entire house smelled like duck for days. I went outside while it was cooking and cleared the snow off the cars, I even went out the front door and walked around the block to get to the back yard in order to avoid going through the kitchen. For Christmas we will be having the traditional Chinese take out dinner. --FLO--

I loved duck when I lived in Manhattan for a summer and got Long Island Duck in Orange sauce. Every so often when I knew the restaurant owner personally I ate Peking Duck prepared the right way. The Board of Health didn't know the restaurant did that, though...

I am not adventuresome enough to cook it on my own. If I ever tried then those pictures in the link are the first thing that made any sense to me about duck.

My Mother has a delicious but atypical recipe for Pizzeles (those thin cookies made in a hot press) that begins with oil and eggs. It has a notorious line in the instructions "enough flour till the dough is firm and the oil coats your hand"

Drives people crazy until they make the recipe with her and feel the dough. Then they have a divine revelation as to what that line means. No dozen of eggs is ever the same and sifted flour is different than unsifted.

It's the pictures on the duck recipe that act as a teacher.

We know what to get Flo! A nice big vat of stewing, steaming, bubbling chicken guts!

Don't cook the goose!

Just goose the cook!

DeaconBlues (imported) wrote: Wed Dec 18, 2013 10:15 am I have never eaten goose, and would love to try it some time, but OH MY GAWD have you seen the price of a frozen goose?! They cost about FOUR TIMES THE PRICE of frozen turkey and twice the price of frozen duck. Someday, someday, when I win the lotto or something, and I have tons of money, I will try a goose, but for now I will just have to stick with peasant food like beef, turkey, chicken etc.

Last time I checked a goose was in the neighborhood of $50 for a 14lb bird, yes its a bit pricy.

Duck is cheaper and you will get a good cup and an half of oil from it, good for cooking all sorts of things, and thanks to this thread as I now know what to get Flo for xmas. HO HO HO

I think I also know what he will be getting me, COAL.

River

Sounds like good instructions!

...either way they get the bird...

Riverwind (imported) wrote: Wed Dec 18, 2013 5:27 pm Last time I checked a goose was in the neighborhood of $50 for a 14lb bird, yes its a bit pricy.

River

Good Grief!

I've no idea of the cost.

All I know is when I "bought" mine, the neighbors were getting ready to cull chickens. I asked Ruth (ancient, rail-skinny, hard-working octogenarian old-timey prairie farmer) what she'd want for one of her ducks as the scalding water-cauldron was boiling (I ain't making this shit up) and she said, "Gimme one of your chickens come harvest" and that was that.

In the next three minutes I saw her trick one of the resident ducks to her with a handful of seeds of some kind, snap it's neck, dunk it in water, stick in in the plucker, cut, eviscerate, and rinse.

The meat was still fucking warm in my hand.

They were doing chickens that day, but as she said, 'bird's a bird'...