Smoked Duck and Goose

Courtesy of the Official Louisiana Seafood & Wild Game Cookbook


Domestic ducks and geese are fat birds and need no basting. On the other hand, wild ducks and geese are much less fatty than the tame varieties. If they have been skinned, they will need basting with vegetable oil, butter or strips of bacon to keep from drying out while cooking.


To prepare for smoking, liberally apply basic seasoning inside and out. Operate the smoke oven at 200 to 225 degrees. At this temperature fat will drip from the bird, so arrange an additional shallow pan to catch drippings. Unless the bird has been skinned, do not baste. Continue smoking until a leg turns easily in its socket. Depending on the type of smoker, temperature, etc., this should take from 6 to 12 hours. The meat will be red around the bone but this is due to the smoke.



Roasted Goose

with Sour Cream and Mushrooms


5 to 8 lb. Goose

Garlic Salt


1.5 Stalks Celery, chopped

1 Carrot, chopped

1 Onion, chopped

Fat for sufficient browning

4 Tbsp. Flour

1/2 tsp. Rosemary

1/2 tsp. Thyme

1 & 1/4 tsp. Salt

1 cup Sour Cream

4 oz. can Button Mushrooms


Preheat oven to 325 degrees.


Wash and dry goose inside and out. Cut off neck and wing tips. Season inside and out with garlic salt and paprika.


Place on a rack in shallow pan. Roast uncovered in oven for one hour or until browned and fat has cooked off.


Simmer giblets, neck and wing tips in water to cover.


Brown chopped celery, carrots and onion in fat until soft and golden. Stir in 2 Tbsp. of flour, then blend in liquid from giblets (1 cup stock). Season with rosemary, thyme and salt.


Stir remaining 2 Tbsp. of flour into sour cream to keep it from curdling during roasting. Blend into gravy.


Remove goose from shallow pan and place in roasting pan. Pout gravy and drained mushrooms over it.


Cover and continue roasting for another two hours or until tender.

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