goose

I make a variety of duck stocks, broths and consommes, and this is the one I make the most. You roast the duck or goose bones, and roast the veggies, too. Make this broth when you have a day off, as it takes all day. The good news is you will be rewarded with a gallon or more of rich stock that is a perfect base for stews, soups or wintertime risottos or polenta. It&#039;s the co-star in a beautiful bowl of duck cappelletti in the picture above. It&#039;s definitely good enough to be drunk as a clear soup, too.

Duck Stock

Carcasses of 6-8 wild ducks, (3-4 wild geese

Olive oil to coat bones

Salt

onion, (chopped)

celery stalks, (chopped)

carrots, (chopped)

fennel bulb, chopped ((optional))

duck

rosemary

thyme

bay leaves

black peppercorns, (cracked)

juniper berries, crushed ((optional))

Chop the carcasses and various duck bits -- except for the feet, if using -- coat them in a little olive oil and salt them well. Arrange in a large roasting pan in one layer if possible; leave out the feet. Roast in a 400°F oven until well browned.

If you have duck feet, chop them with a cleaver or heavy knife to break the skin and expose the joints and bones. There is collagen in the feet that will seep into the water and give the finished broth more body. Put the duck feet into the pot you are making the stock in. If you're using a pig's foot, just put it into the pot.

When the duck bits are browned, put into a large stockpot and cover with cold water leaving about 2 to 3 inches of room at the top of the pot. If the roasting pan has a lot of fat in it, drain it off. Add some more water to the roasting pan and scrape up any browned bits with a wooden spoon. Add this to the stockpot.

Cover the pot and bring it to a boil, but as soon as it hits a boil, drop the heat to a bare simmer and move the pot lid slightly ajar. Let this cook very, very gently -- more steaming than simmering -- for as long as you can handle. I let it go overnight.

When you are ready to add the vegetables, toss them all in and stir to combine. Note that this is the only time you stir this stock. Let them simmer gently for 2 hours.

Turn off the heat and strain the stock. I do it this way: I set up a big container for the strained stock, like a big Tupperware tub. Over this I set a strainer, and in the strainer I lay a piece of regular paper towel. Now, using a ladle, ladle out your stock so it strains through the paper towel. Doing it this way keeps the stock very clear.

Your broth is ready now. Salt it to taste, adding a little at a time. You can further concentrate flavors by simmering the strained stock for as long as you'd like. Check every 15 minutes or so.

Pour into Mason jars and refrigerate for up to 2 weeks, or freeze for up to 9 months. If you freeze, leave at least 1 1/2 inches of headspace in the jars or they will crack. You can also pressure can your stock at 10 psi for 25 minutes (follow your canner's directions for this).

Duck ham, or duck prosciutto, can be dried for just a week or two, or for up to two or even three months. Start with a shorter cure until you get the hang of it, and eventually you will find the hang time you like. Start with the simple cure I have here, and add spices or herbs in future batches, if you so desire.&nbsp;

Duck Prosciutto

kosher salt

Instacure No. 2, a curing salt

sugar

First a note on the meat. When you breast out the bird, leave as much skin and fat on it as possible; you'll get these "tails" of skin on both the tail and neck end of the bird if you do, and this is what you want: They will come in handy later. If you haven't already, peel off the "tender" on the meat side of the breast. Deep-fry in batter and enjoy!

Weigh your duck breasts, in grams. Yes, you need to. Whatever that weighs, measure out 2% of that weight in kosher or pickling salt, as well as 0.3% - that's three-tenths of a percent - in Instacure No. 2.&nbsp;

Mix the salts, sugar and thyme together in a large bowl. Coat the goose or duck breasts in the mixture well. Massage it into the meat, and make sure every bit of it has cure on it. Put the meat into a vacuum bag, along with any stray cure. Vacuum seal this and set in the fridge.

Cure in the fridge for 3 days to a week. Since this is what is called an equalization cure, you can safely cure your duck breasts for a week without worrying that they will get too salty.&nbsp;

When you're ready, rinse off the cure and dry the breasts thoroughly. A lot of people will tell you to rinse off every smidge of cure, but I don't like this -- I like the few remaining bits of thyme here or there. But you need to get most of it off, and it is imperative that you dry the goose breasts after rinsing. Let the breasts dry on a rack, skin side down, for an hour or two.

Now it's time to hang them. You will need a humid place (60-85 percent humidity) that is between 40-60°F to hang your goose prosciutto. Poke a hole in one of the skin "tails" and either run an "S" hook through it or some string, or wrap loosely in cheesecloth. Hang on a rack so it does not touch anything else for at least 2 weeks and up to two months; more if you are experienced.

Done right, a roast goose is moist, flavorful, and supremely rich. The key is getting the bird's high volume of fat to render properly. This recipe, adapted from Cook's Illustrated, does that by pricking the skin and blanching the goose before roasting. Here, we also dry-brine it, to guarantee even juicier meat and crisp, flavorful skin. Serve it with gravy and our prune and apple stuffing with chestnuts for a totally delicious, totally old-school Christmas feast.

Crisp-Skinned Roast Goose And Gravy Recipe

(24 grams) baking powder

chicken stock broth

gelatin

yellow onion, diced

carrots,

celery,

(15 milliliters) tomato paste

(475 milliliters) dry red wine

parsley

bay leaf

(16 grams) all-purpose flour

(120 milliliters) Amontillado sherry

black pepper

Crisp-Skinned Roast Goose and Gravy Recipe

Using kitchen shears, trim excess skin from the goose's neck. Use shears or fingers to remove bundles of pale, lumpy fat from the cavity. Reserve 3 tablespoons solid fat, plus an additional 1/3 cup if making prune and apple stuffing. Pat reserved fat dry, chill, then mince.

Using a trussing needle or paring knife, prick goose skin at 1/2-inch intervals all over, front and back, being sure to pierce the skin but not poke holes in the meat. Pay special attention to particularly fatty areas, such as beneath wings and around thighs.

Fill a large stock pot by two-thirds with water and bring to a boil over high heat. Wearing clean rubber kitchen gloves, grasp the legs of the goose and lower it into the water, neck end first, submerging it halfway. Keep submerged for 1 minute. Lift goose, allowing excess water to drain back into pot, then transfer to a work surface. Grasp wings and submerge other half of goose, tail end first, in boiling water and keep submerged 1 minute longer. Lift goose, allowing excess water to drain back into pot, then transfer goose to work surface. Pat dry with paper towels inside and out.

In a medium bowl, mix kosher salt and baking powder together. Generously and evenly sprinkle salt mixture all over goose skin; use just enough of the salt mixture to coat thoroughly. (You will most likely not need all of the salt, and in some cases, less than half will be sufficient, depending on the size of your bird and your salt preference.) Transfer goose to a rack set in roasting pan and refrigerate uncovered for 12-24 hours.

If using store-bought chicken broth, pour into a microwave-safe medium bowl and sprinkle gelatin in an even layer on surface. Let stand 5 minutes; microwave in 1 minute intervals, whisking each time, until gelatin is dissolved. Meanwhile, in a medium saucepan, heat the 3 tablespoons reserved minced fat over medium heat until the fat renders and forms small browned bits, about 3 minutes. Increase heat to medium-high and add goose neck, wing tips, wishbone, and all giblets (except liver) and sauté until dark brown, 8-10 minutes.

Add onions, carrots, and celery to saucepan, and cook, stirring, until vegetables begin to brown, about 10 minutes. Stir in tomato paste and cook for 1 minute. Add red wine, scraping up any brown bits on bottom of saucepan. Add chicken broth, parsley, thyme, and bay leaf. Bring to a boil, reduce heat to low, partially cover, and cook at a bare simmer for 2 hours. If necessary, add additional stock or water to keep ingredients covered. Set a fine mesh strainer over a 4-cup measuring cup and strain stock, pressing down on solids with a ladle or spoon to extract all liquid. Reserve and finely chop heart and gizzard; dispose of all other solids. Skim fat off top of stock and, if necessary, add additional chicken stock or water to make 2 full cups. Stock can be refrigerated in an airtight container for up to 5 days.

Set oven rack to lowest position and preheat to 325°F. Remove goose from refrigerator and place breast side down in a V-rack set in a roasting pan (we often recommend roasting on a wire rack set in a rimmed baking sheet, but the goose renders too much fat for this to be a safe option). Transfer goose to oven and roast for 1 1/2 hours. Remove from oven and carefully transfer V-rack with goose to a work surface. Carefully spoon or pour off all but a few tablespoons of the rendered fat in the roasting pan into a heat-safe bowl or container, being careful to leave behind any browned bits. Reserve rendered fat. Return V-rack with goose to the roasting pan and, using two wooden spoons inserted into neck and body cavities, to carefully rotate goose breast side up. Return goose to the oven and roast until skin is puffed up around breast bone and tops of thighs, and skin is browned, 1 to 1 1/2 hours longer. Remove from oven.

Raise oven temperature to 400°F and transfer V-rack with goose to a rimmed baking sheet. Return to goose to oven until skin is fully browned and crisp, about 15 minutes longer. Remove from oven and let stand, uncovered, for 30 minutes. Meanwhile, transfer newly accumulated rendered fat from roasting pan to reserved fat. Do not wash roasting pan.

In a medium saucepan, bring reserved goose stock to a simmer. Heat roasting pan on 2 burners over low heat. Add sherry and, using a wooden spoon, scrape up any brown bits on the bottom. Bring sherry to a boil and let boil for 30 seconds. Scrape contents of roasting pan into saucepan with goose stock. Add reserved chopped gizzard and heart to saucepan. Continue simmering for 5 minutes.

Finely chop reserved goose liver. In a clean medium saucepan, stir together 2 tablespoons of reserved rendered goose fat with flour over medium-low heat, stirring constantly, until aromatic and light brown, about 5 minutes. Remove from heat. (Remaining goose fat can be refrigerated or frozen and used for cooking and frying.) Pour hot goose stock into flour mixture and whisk to combine. Simmer on low heat until gravy is slightly thickened, about 3 minutes. Add goose liver and simmer for 1 minute longer. Season with salt and pepper to taste.

Gordon Ramsay shows you how to cook the chef's choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months

Gordon's Christmas roast goose

lemons

limes

tsp Chinese five-spice powder

browning,

tbsp clear honey

thyme leaves

Calculate the cooking time: cook for 10 mins at 240C/fan 220C/gas 9, then reduce to 190C/fan 170C/gas 5 and cook for 20 mins per kg for medium-rare, 32 mins per kg for more well done, plus 30 mins resting.

If the goose is ready-trussed, then loosen the string and pull out the legs and wings a little – this helps the bird cook better.

Check the inside of the bird and remove any giblets or pads of fat. Using the tip of a sharp knife, lightly score the breast and leg skin in a criss-cross. This helps the fat to render down more quickly during roasting.

Grate the zest from 4 lemons and 3 limes. Mix with 2 tsp fine sea salt, 1 tsp Chinese five-spice powder and pepper, to taste.

Season the cavity of the goose generously with salt, then rub the citrus mix well into the skin and sprinkle some inside the cavity.

Stuff the zested fruit and a small handful of parsley, thyme and sage sprigs inside the bird and set aside for at least 15 mins. Can be done up to a day ahead and kept refrigerated.

If you want to give the bird a nice golden skin, brown in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> (or a heavy-based <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a>), using a couple of tbsp olive oil. Holding the bird by the legs (you may like to use an oven glove), press it down on the breasts to brown.

Once browned, place the bird in the roasting tin. Drizzle with 3 tbsp clear honey and sprinkle with 1 tbsp thyme leaves.

Roast for the calculated time, turning the heat down after 10 mins to 190C/fan 170C/gas 5. Cover the goose with foil if it is starting to brown too much.

Every 30 mins or so, baste the bird with the pan juices, then pour off the fat through a sieve into a large heatproof bowl. You will end up with at least a litre of luscious fat – save this for the potatoes and other veg.

At the end of the cooking time, leave to rest for at least 30 mins, covered loosely with foil. The bird will not go cold, but will be moist and much easier to carve.

Here is a bird that throws off a lot of beautiful fat in the oven. You will use some of it to cook the potatoes that go in the roasting pan for the final hour of cooking, but you will have taken off quite a bit before that as well. You can save that goose fat, covered, in the refrigerator for a few weeks, until the next time you want incredible roast potatoes. The British serve roast goose with a sauce of onions sauteed in goose fat, then stewed in milk and cream and thickened with old bread. But I prefer something tart rather than rich — a cranberry relish, for instance, sweetened but not overly so.

Roast Goose

goose,

Kosher salt

Rinse and dry the goose, rub it inside and out with salt and refrigerate 
uncovered for at least 6 hours, or overnight. The next morning, rub goose well with paper towels, then allow it to sit on a rack in the kitchen for about an hour, to come to room temperature. Trim wing tips and excess fat from goose and reserve for another use.

Preheat oven to 325. Using a clean needle or sharply pointed knife, prick the skin of the goose all over, to allow the fat to run when it roasts. Stick the skin at an angle, so as to pierce just the skin and not the meat of the bird. Season the goose with salt and pepper, then place the rack in a deep roasting	pan, and cook for one hour.

Meanwhile, cook the potatoes in boiling salted water for approximately 3 to 5 minutes, then drain and reserve the potatoes.

After an hour’s roasting, remove the goose from the oven, and pour off the fat from the pan, reserving for another use. Put the goose on its rack back in the pan and add the potatoes. Roast for another hour.

After the goose has roasted for 2 hours total, reduce oven to 275 and continue roasting approximately 30 to 45 minutes, about 15 minutes per pound total, or until an instant-read thermometer registers 165 degrees at the center of the breast. Remove goose to a carving board and allow to rest for 20 to 30 minutes before carving. The bird may be served at room temperature if you like.

Remove potatoes from pan and keep them warm under foil until ready to serve.

Some might accuse ducks and geese ofbeing strong in flavour with a grainy texture…but waterfowl is absolutelydelicious when prepared right! One of the best ways to guarantee the best tablefare possible is by soaking your birds in a brine—a simple mixture of salt,sugar, and water. For centuries, brines have been used to flavour and curemeats.The waterfowl way.Brines help remove the capillary bloodfound in dark bird meat. Waterfowl breasts, legs and thighs are considered darkmeat, because the muscles are used and tested on a regular basis. These musclesstore blood energy, giving the meat a darker colour and more flavour. Incomparison, a domestic chicken doesn’t fly. With little use, its breast meat islight in colour.The basic brine.A brine is easy to build, and the onlything you need to remember is to keep it cold. A litre of cold water mixed with¼ cup ofcoarse salt and¼ cup of brown sugar makes the perfect waterfowl brine. Soakduck and goose meat in the brine for 8 to 12 hours, and you’ll seethe difference in color. Much of the blood stored in the meat is drawn out bythe brine.Temps and tips.Always trim bloodshot and feathers fromyour meat before placing it in the brine. This prevents unwanted tastes andeven potential bacteria from ending up in your final dish.Your brine and birds must always bestored in the refrigerator or a cooler with sufficient ice. Use a brine onlyonce, then discard. Remember to rinse brined waterfowl with fresh water beforecooking to avoid a salty taste.Flavor town.Brines can also be used to infusedifferent flavors into the meat. Add garlic, onion, molasses or a medley ofpeppercorns to customize your brine. Commercial brines are also super easy touse. You can measure for different volumes of brine, depending on your huntingsuccess rate!If your family hasn’t embraced thetaste of ducks and geese yet, try brine. You’ll get the flavor and qualityyou’re after.

 Brining Game Birds 101

water

¼ cup of coarse salt

brown sugar

Your brine and birds must always be stored in the refrigerator or a cooler with sufficient ice. Use a brine only once, then discard. Remember to rinse brined waterfowl with fresh water before cooking to avoid a salty taste.

The Hairy Bikers make the best roast goose.

Their easy and delicious recipe is perfect for Christmas or festive meals. Make their amazing stuffing and gravy recipes which are also included in this recipe for one epic dinner.

Roast goose

x 5kg/11lb oven-ready goose

onion,

bay leaves,

red apples (such as Cox

sea salt flakes

goose giblets

onion, chopped

carrots, chopped into 2cm/¾in pieces

celery stick,

tbsp goose fat (reserved from cooking the goose)

onions, finely chopped

peeled,

tsp caster sugar

goose liver (optional)

grams/3½oz breadcrumbs

500 grams/1lb 2 ounces good-quality sausage meat

sage

plain flour

300 milliliters/10fl oz giblet stock (from above)

250 milliliters/9fl oz dry cider

This festive entrée combines all the classic food and flavors of a traditional German holiday feast: succulent goose, nourishing dumplings, red cabbage infused with red wine and spices, with the wonderful seasonal touch of caramelized chestnuts.

Goose Breast with Potato Dumplings, Red Cabbage, and Chestnuts

whole large goose breast

salt and pepper

onions

carrot

celery root

red cabbage

lard

garlic

red wine (250 ml)

apples

cloves

peppercorns

cheesecloth

tsp red currant jam

potatoes

eggs

nutmeg

salt

Preheat oven to 375 degrees  F.

Season goose breast with salt, pepper and rosemary. Place breast-side down in a roasting pan adding some water. Roast at 375 degrees  for about 10 minutes, then lower temperature to 300 degrees . Roast for about 1-1/2 hours, turning the meat breast-side up halfway through. Baste from time to time with the juices gathering on the bottom of the pan. Add more water if necessary. With about 30 minutes roasting time remaining, add one onion, carrot and celery root, all finely chopped.

Remove goose breast and keep warm. Pass the juices through a strainer and add some cream to taste. Set gravy aside.

Cut the head of cabbage in half, remove stem and cut into thin strips. Melt lard or butter, add chopped onions and garlic clove, then the cabbage, stirring gently. Add red wine and cheesecloth filled with cloves, peppercorns and bay leaf. Cut apples into wedges and add. Season with salt, pepper, a pinch of sugar and red currant jam. Cook on low heat for about 45 minutes.

Boil and mash half of the potatoes. Grate the other raw potatoes and squeeze out liquid. Combine all the potatoes with the eggs and season with nutmeg and salt. Shape dough into large round dumplings and cook in boiling water .

Score the chestnuts on both sides with a knife and bake them in a preheated oven until the cases crack open. Remove chestnuts from cases. Melt butter, add 1/4 cup (50g) sugar and caramelize. Add chestnuts and stir to coat. Add some of the goose gravy, stir and let chestnuts simmer until cooked through.

I make a variety of duck stocks, broths and consommes, and this is the one I make the most. You roast the duck or goose bones, and roast the veggies, too. Make this broth when you have a day off, as it takes all day. The good news is you will be rewarded with a gallon or more of rich stock that is a perfect base for stews, soups or wintertime risottos or polenta.

Chop the carcasses and various duck bits -- except for the feet, if using and salt them well. Arrange in a large roasting pan in one layer if possible; leave out the feet. Roast in a 400°F oven until well browned.

When the duck bits are browned, put into the large stockpot and cover with cold water leaving about 2 to 3 inches of room at the top of the pot. If the roasting pan has a lot of fat in it, drain it off. Add some more water to the roasting pan and scrape up any browned bits with a wooden spoon. Add this to the stockpot.

Turn off the heat and strain the stock. I do it this way: I set up a big container for the strained stock, like a big Tupperware tub. Over this I set a strainer, and in the strainer I lay a piece of regular paper towel. Now, using a ladle, ladle out your stock so it strains through the paper towel. Doing it this way keeps the stock clear.

This is a simple, accessible liver pate for those who normally don&#039;t like livers. See the headnotes for options and substitutions.

Duck Liver Pate

butter, divided ((1/2 cup))

shallot

duck livers ((see above

flour

Marsala or brandy ((or something similar))

white pepper

heavy cream

Sweat the shallot in a pan over medium-low heat with 1 tablespoon of the butter. You want it soft, but not browned. Add the livers and cook, stirring often, just until browned on the outside, maybe 3 minutes.

Sprinkle salt and the flour over everything and toss to combine. It&#039;ll get a bit gunky, but that&#039;s OK. Cook this gently over medium-low heat for about 3 to 4 minutes, just to cook out the raw flour taste. Add the brandy or Marsala and use a wooden spoon to scrape up any browned bits.

Move all this into a blender, along with the white pepper. Let this cool for a minute or three, then pour in the heavy cream and start to puree the pate. Once it&#039;s going, drop the rest of the stick of butter in one tablespoon at a time, waiting for it to incorporate before adding the next one.

Pack the pate into jars or ramekins immediately, while the pate is still hot. You will want to chill it thoroughly before serving.

This method works for duck fat yes, but also goose fat or chicken or any other poultry fat. The leftover cracklins are fantastic served as Mexican chicharron en salsa verde. This recipe makes about a pint of duck fat.

How to Render Duck Fat

duck fat

Water

Chop the duck fat into little pieces with kitchen shears. If you are working with the tails, snip away the oil gland. It&#039;s OK to have bones here and there, but if you are going to later eat the cracklins&#039;, you will want to remove any bones.

Put the pieces in a pot and cover with water by just a little. Turn the heat to high, stir well and boil this. As the water boils away, you will want to reduce the heat so that ultimately, the pieces are frying in their own fat.

Later, that fat will turn from milky to clear, and the bubbling will slow down. Strain the fat off the cracklins. Pour the clean fat into a Mason jar and refrigerate for up to 6 months, or freeze indefinitely.

While there are lots of ways to smoke a duck or goose, this is what I prefer. This recipe is designed for wild ducks or geese, but it does work with domestic birds as well. Once your birds have been smoked, they will keep in the refrigerator for up to 3 weeks. What to do with the leftover carcasses? Make this smoked duck soup. You will not be sorry!

Smoked Duck or Goose

duck goose

maple syrup

Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. Salt the outside well.

Set the bird in your smoker with a drip pan underneath. Smoke between 200 and 225 degrees over apple wood for 4 hours. Baste the ducks with the maple syrup every hour. When smoked, allow to cool completely, then carve. Serve cool or at room temperature as a cold cut or appetizer, or carve the breast whole and sear in a pan. Slice and serve with lentils.

I always skip recipe intos- except this one. Thank Hank for the knowledge he dropped in this one. Ready for Christmas dinner this year y’all. ?

THANK YOU FOR THE SM0KE DUCK RECIPE WILL BE MAKING THIS RECIPE FOR EASTER. YUM, YUM YUMMIE||||

Two questions:  We raise our own muscovys and are going to process some next week.  First question- we always rest them inside of bags on ice for 3+ days after processing.  I know some people brine and rest at the same time, I was thinking of doing that and then smoking them.  So basically freshly processed birds brined in salt, sugar (I always put sugar in my brines) and instacure (since I want to smoke on the cooler side) for 3 days and then smoked.  Good idea or no?  Second question- if I don’t feel like making soup with all of the smoked leg quarters would they be good frozen and then made into a sous vide confit at a later time?  And I would probably reduce the sous vide time for those since they’re partly cooked right?

I’m a big fan of tea smoked Duck that I first encountered while working in Taiwan.  That said, this Maple-salt-smoke combination is spot on delicious.  I’m glad you mentioned wood types, I use a competition blend pellets in my recteq that work really good.  It’s a strange thing about mesquite.  I love grilling meats and fish over mesquite coals, but mesquite smoked foods are very acrid tasting to me.  This is definitely a keeper!

I list this as a duck recipe because that is the sort of heart I tend to amass in quantity. But any small heart will do: Chickens, pheasants, grouse, quail, turkeys --- even rabbits and hares. And frankly, you could make this with small pieces of a larger heart, such as venison or boar. You can also make it saucier by doubling the amount of broth. Don't skimp on the green things, even if you can't find watercress, arugula or frisee. Use those baby leaf lettuce mixes you see in the market, or spinach or whatever.

Deviled Duck Hearts

duck hearts

cayenne powder

dry mustard

onion (grated, about 1/3 cup)

Worcestershire sauce

duck broth

Watercress

bread

Mix the salt, cayenne, dry mustard and flour together. Dust the hearts with it. Heat the duck fat in a pan over medium-high heat.

When it's hot, drop the hearts into the pan and saute them for 3 to 4 minutes, shaking the pan and letting the little hearts roll around a bit.

Add the grated onion, Worcestershire sauce and broth into the pan and scrape up any browned bits on the bottom of the pan with a wooden spoon. Swirl everything around so the hearts get coated. Let the sauce reduce to a glaze, about 3 minutes or so over high heat. Mix in the parsley and serve with watecress and crusty bread.

We only had 4 black ducks so used the hearts, livers and one breast sliced thinly and this recipe was very nice! Our 3 year old also enjoyed it on some toast! Will definitely be making this again!

This recipe exceeded all expectations and I can't wait to prepare it again!

I prepared this deviled duck heart recipe with 12 chicken hearts from some broilers we processed, placed them over a bed of arugula and baby spinach, and served with slices of toasted baguette. 

At first, I was leery about adding the "heaping teaspoon" of cayenne over concerns about it being too spicy (despite Hank's warning that it would not be). However, I dutifully added the heaping teaspoon and trusted the process and it was perfectly appropriate. The dusting on the hearts made them flavorful but not overly spicy. I would confidently serve these to my most spice/heat-averse family members. 

This dish was prepared as an appetizer due to the quantity of hearts we had available, but I would happily eat this as a main course with a slightly larger salad and some extra sauce.

I sliced some chicken hearts in half and cooked some whole. Both turned out perfectly cooked and tender. However, I preferred the presentation of the halves as felt more appropriate for bite size apps.  

Overall, I highly recommend this recipe. Thanks Hank!

good flavours, great way to enjoy your goose a little more !

It's not important to try and repeat this soup exactly, as good as it is. It's more important to recognize the fundamentals that make this recipe what it is: Good broth, a pasta/dumpling element, lean, rare meat, slow-cooked shredded meat if you want that, too, plus the array of condiments. If you want to do this with chicken breast and legs, it'll work. If you want to do this with venison backstrap and stew meat, that'll work, too.

Top 18 goose recipes from across the web

The most viewed goose recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Duck Stock

Duck Prosciutto

Crisp-Skinned Roast Goose And Gravy...

Gordon's Christmas roast goose

Roast Goose

Brining Game Birds 101

Roast goose

Goose Breast with Potato Dumplings,...

Duck Stock

Duck Liver Pate

How to Render Duck Fat

Smoked Duck or Goose

Deviled Duck Hearts

Nordic Goose Soup, Pho Style

Goose Stew with Barley and Mushroom...

Easy Roast Duck Legs

Spanish Shredded Goose with Lemon

Instant Pot Wild Goose Breasts

Top 18 goose recipes from across the web

The most viewed goose recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Duck Stock

Duck Prosciutto

Crisp-Skinned Roast Goose And Gravy...

Gordon's Christmas roast goose

Roast Goose

Brining Game Birds 101

Roast goose

Goose Breast with Potato Dumplings,...

Duck Stock

Duck Liver Pate

How to Render Duck Fat

Smoked Duck or Goose

Deviled Duck Hearts

Nordic Goose Soup, Pho Style

Goose Stew with Barley and Mushroom...

Easy Roast Duck Legs

Spanish Shredded Goose with Lemon

Instant Pot Wild Goose Breasts

The most viewed goose recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine