Slow cooking

[perky66]

:) Hello everyone!

Can someone please help me? I am not a hunter but my cousin loves to hunt especially duck or geese.
He has given us some duck and goose but I'm trying to find a good recipe to cook these in a slow cooker. Can anyone help me? I have been trying to find something on the Internet but no luck so far.

Thank you so much!

Pauline

[Salmonsmoker]

Perky66,

My guess is you can't find anything on that subject because no one has done it. You're exploring new territory.

When that is the case - the place to start is with a recipe for a similar kind of meat - in this case chicken - and adjust it to suit the flavor of the meat used.

Generally, the flavor of wild goose or duck meat is enhanced by the addition of a sweet fruit sauce (orange marmalade & water heated to the consistancy of a syrip works) poured over the meat at the time of serving. With this in mind, here's a modification of a Chicken and Noodles recipe for a slow-cooker (Crock-Pot).

Ingridents:
2 to 4 lbs of cut-up chicken (Substitute Duck or Goose)
2 cups water (Same)
1 Cup Chicken broth (Substitute Orange Marmalade)
1 Package (8 oz. ) egg noodles.

Procedure:

Place meat in slow cooker and season with salt and pepper to taste.

Add all liquid (including Marmalade), cover and cook on low for 8 to 10 hours.

Remove bones from meat.

In a sauce pan, cook noodles to a point where they still need a few minutes cooking time, then drain and rinse (primarily this step removes some of the starch from the noodles and gives a cleaner flavor to the final meal.

Add boned meat and noodles back into slow-cooker

Cover and cook for 15 minutes on low (until noodles and done and meat is hot.

Serve.

Again, I have not tried this recipe. It is a combination of 1.) a Chicken and Noodles recipe for a crock-pot, and 2.) my experience in cooking and eating wild Duck and Goose (which are excellent).

I hope this helps, and please, let us know how it turns out - whatever recipe you use.

Salmonsmoker

[HemlockNailer]

Amen, Salmonsmoker. I cook most all of my waterfowl in a crock pot now days. Because of the lack of natural fat and the texture of the meat, this method lends itself very well. I dont think that you can overcook the meat but make sure that you dont cook out all of the liquid. Also I have found that 99% of the meat is in the breasts and legs ,dont bother with the carcess. As far as receipes, experiment . Add the things that you like ,add them to the pot based on the time it takes to cook each item. Also duck and goose breast make excellent jerky!

[Lunker]

A guy I met just last night told me a good recipe for slow cooking. He used 2 whole apples, lots of carrots a couple of potatoes and salt pepper and something else i cant remmeber...garlic maybe?. Sounded like he stuffed all this inside a whole goose. But I would just take the breast and legs and throw it all in a slow cooker. the longer the better sounds like.
I smoked a goose breast once on my gas grill with hickory chips. I marinated it in jerky brine 12 overnight first. It was ok but Id vote for the slow cook recipe...

[perky66]

:cool: Hi and thank you for the ideas! I'm going to try this recipe but I think I'm going to put the chicken broth instead of the orange marmalade. I really don't like orange marmalade. :eek: lol

Sincerely,

Pauline

[Salmonsmoker]

Perky,

Let us know how it turns out.

Salmonsmoker.

[Chawazz]

I've done goose breast and duck breast in slow cooker. I've cooked it in chicken fat (takes some effort to collect the fat).

Added tyme, bay leaves, garlic, salt, pepper, whatever. 200 degrees for 8-12 hours.

You can find some good ideas by searching for "Duck Confit" receipes. Some of the receipes will use olive oil as the base.

Confit is basically some French term for slow cooking in fat.

The neat part is that the fat does not absorb into the meat, but it comes out tender and moist like a slow cooked beef stew!

[RiverRanger]

My neighbor turned me on to this recipe for duck and I thought I tried them all but this one my far is the best . . . . . Take 4 to 6 duck breast, brown them up in a fry pan, pour one can of fruit cocktail in the crock pot add your duck, pour another can of fruit cocktail over the duck, cook on high for six to eight hours. I swear you will never eat duck any other way, well maybe that might be to strong of a statement but man that is some good duck.

[itchyscratchpad]

Great recipe from a wild game cookbook I own....
Cut up and brown about 3-5 lbs of duck in a skillet w/some oil.
Put duck and drippings in a dutch oven 6 qt (cast iron) with 4 cups onions sliced, and 4 cups celery chopped. Add 1 cup maple syrup 1 tablespoon orange rind 2 cups semi-sweet white wine and as menu fresh, sliced, mushrooms as you like. I use @ 2 lbs. A dash or two of salt and pepper.
Cook at around 350 for an hour to an hour and a half. Add wine to prevent drying out as necessary and serve with wild or brown rice cooked separately.
This recipe allows using just breast meat since I'm not big on plucking, it is a hit. The recipe calls for Sauterne wine, but that sounded a little to gourmet for me. I like to keep things simple. :gaga:

[tbone5587]

I tried this recipe last week, and it's simply amazing. I used 4 breasts and doubled up everything else. No one could tell me that they weren't eating beef, and no one knew that it was cooked in orange juice. They thought it was standard beef roast. I also added celery, (cuz i had some).



2 goose breast (skinless)
1 cup of orange juice
a couple of potatoes cut in quarters
4-6 carrots cut into 2 inch pieces
half an onion
salt & pepper

Place goose breast in crock pot
add 1 cup of orange juice
place potatoes and carrots around goose breasts
slice onion on top of goose breasts
salt & pepper
let cook on low 8 - 10 hours

[gamebird_guy]

If you like liver take duck or goose breasts roll in flour and fry in butter until well done and it will come out tasting just like liver, yuck!!! But I agree with the crock pot recipes make it like beef stew and nobody can tell the difference.