Teal with Rum Orange Glaze

Teal are one of the few ducks that I’m likely to cook whole or split.  Most of the bigger ducks I cook in parts.  Teal are among the best and mildest tasting ducks and they’re perfect for grilling.  If possible, leave the skin on, give them a good rub or marinade and, for goodness sakes,…

Read More

Slow-Roasted Goose Tacos

There’s more than one way to cook your goose. My usual method is fast and hot. With this one, you end up with goose meat that’s more like beef pot roast. It’s great for making tacos, enchiladas, etc., especially if you have a bunch of large honker breasts in the freezer or fridge. I’ll slow-roast…

Read More

Goose Stir-Fry

Have all of your ingredients chopped and ready to go before you start cooking. If you like it spicy, add some jalapeño peppers, chili flakes or, my favorite, Asian chili-garlic sauce. If you like a thicker sauce, stir in a teaspoon of cornstarch mixed with equal part cold water and bring to a boil.  …

Read More

Pineapple-Almond Goose Stir Fry

Asian flavors and quick cooking make this dish a real crowd pleaser. Serve over or with steamed white rice. Place breasts in the freezer until almost frozen before slicing. This will enable you to make the thinnest slices possible salt and freshly ground black pepper

Read More