Goose/Duck Leg Recipe

Im living off residence at college and there for must cook my own food. I was down at Luther this weekend with a friend and managed to bag 11 ducks and a goose. Food is expensive and having some free times on my hands I wanted to try and cook goose and duck legs for the first time. I also wanted to start using more of the bird.

I don't have access to a slow cooker but have a stove,pots,pans etc.

Just looking for a good way to cook them but in a way I don't break teeth trying to chew it.

Please list ingredients and cook times etc and how to prepare it.

I really appreciate any ideas. Feel free to leave a goose breast recipe as well , always looking to try new ways of cooking wild game.

Cheers

We always save the legs. Cut out the sinewy bits and grind it. Makes great burgers, chilli, tacos, etc.

I cook most ducks on the stovetop - low and slow. Cut ducks into pieces i.e. legs, back, wings, breast. Brown quickly with some veg then add your favorite dark beer and simmer SLOWLY (barely a simmmer) and keep covered for 2+ hrs. meat will fall off. If you have excess liquid then take the meat out and reduce over high heat, pour over meat.
Celery
Onion
Fresh Garlic
Bacon
Beer
Juniper Berries
Duck

RB

Awesome thanks a lot keep em coming

A great website for cooking any wild game http://honest-food.net/wild-game/duck-goose-recipes/

I I like to make a stew out of my goose legs, this is not my recipe; but it will do http://www.epicurious.com/recipes/fo...-Root-51197630 I just use my favorite beef stew recipe; but this one looks good too.

You say you are in college... like beer? How about Beer-Braised Duck Legs... http://www.ricardocuisine.com/recipe...ised-duck-legs Never had this one; but I like the sound of it. For goose I would just increase the cooking time, long and slow, being of a stronger flavour I would go for a beer to match, perhaps a red ale.

Awesome I will be sure to look into these recipes. Gotta kill a few more geese though.
Will admit kinda skeptical on the beer braised duck legs........... might cry pouring a beer anywhere other than down my throat. But it looks worth it.

KEEP THE RECIPES COMING
Need to get more people to spend the time to clean the legs as well. Didn't realize how much meat I was throwing away until I cleaned a goose leg.

If you can grind them or shred half frozen on a food processor shredder blade, try my duck/goose sausage recipe.
If you don't have sausage stuffing equipment, no problem.
Make the sausage meat into burger patties and grill or fry.
Or use it in bulk and fry it, them add a basic tomato/marinara sauce and put in on linguine noodles.

CALIFORNIAN ITALIAN DUCK


6 lb. Meat (80% waterfowl legs/20% fat)
1 ¼ tsp fennel seeds
6 tbsp craisins (finely pre-chopped) then put it through meat grinder with meat for even mix
1 tsp red pepper flakes
1 tsp Cure #1 in 1/3 cup water
5 tsp salt
1 tsp garlic powder
1 ½ tsp white pepper
2 tbsp parsley chopped finely
¼ tsp clove powder
1/3 cup soy protein concentrate
1/3 cup skim milk powder

Grind the fennel and pepper flakes in a spice grinder.
Mix with the other dry ingredients.
Mix with the meat.

If you don't have "Cure #1" just use plain salt-- it'll taste the same but instead of being pink, it'll cook up grey like any other meat.
If you don't have soy protein concentrate use all skim milk powder.

This is the very best sausage we make according to absolutely everyone who has tried it.
Even non-hunters love it. No one can identify the meat unless they are told what we use. But they all know it is a good tasting but "exotic" meat. It is just a standard New York Italian recipe with the addition of Craisins to make the "West Coast" variant.

This recipe is excellent with puddle ducks and geese.
But here is a crazy sounding twist: It is great with divers. And yes that includes Common Merganser, Hooded Mergs, Goldeyes, Buffies. The herbs and spices blend well with the stronger ducks.