How To Roast a Goose or Duck
Roasting a goose or a duck requires some work and preparation not typical to roasting most other types of poultry such as a turkey or a chicken. Both the goose and duck have very thick skin with conceals large amounts of fat. Fat needs to be drawn out of the bird during the cooking process. Properly cooked, the goose will not be greasy.
Article by: Barbara Bowman
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Remove the wishbone -
Turn the goose breast side up and pull back the skin to reveal the bone. Use a
small sharp knife and cut around the visible portions of the bone on both sides.
Just cut deeply enough so the bone can be removed. Hook your finger around the
bone and pull it out.
Stuff and sew up the vent - Once
the wishbone is removed stuff the goose. Stuffing will add flavor and moisture
to the meat. A combination of apples and onions makes a simple and flavorful
stuffing. Don't overstuff the bird. Sew up the vent with a trussing needle and
kitchen string.
Pierce the skin - Use the trussing
needle and lightly pierce the skin all over the bird but don't puncture the
skin.
Sewing up the vent of the stuffed goose
First place the goose on it's side in a shallow roasting pan. You may want to
use a roasting rack to keep the bird in position in the pan. Pour a small
amount of water in the pan so that as the fat releases it won't burn. As the
goose roasts baste with the drippings. Turn the bird on it's other side after
1/3 of the roasting time has passed. Turn the bird breast side up for the final
1/3 of the roasting.
Roasting and basting the gooseExcerpts and images by Time-Life Corp.