1 (6 lb.) goose
Salt to taste
1 lg. onion, peeled
2 apples, cored and quartered
1 med. potato, halved
6 to 8 strips bacon
1 recipe sweet brandy sauce

Preheat oven to 300 degrees. Rub cavity generously with salt. Place onion, apple quarters, and potato halves inside goose. Cover goose with strips of bacon. Place in oven and bake for approximately 3 hours or 30 minutes per pound of goose. Baste every 15 minutes of last hour with Sweet Brandy Sauce. Serves 6.


3/4 c. honey
1/2 c. brown sugar
1/2 c. red wine
1/2 tsp. Worcestershire sauce
2 oz. brandy

Mix all ingredients in a small saucepan over medium heat. Stir briskly for 2 minutes or until sugar is dissolved. Serve warm. Makes 1 3/4 cups.


Goose Fricasse'e

meat from leftover goose
2 medium onions, chopped
4 oz. butter
1 pt. stock
5 oz. sour cream
3 oz. flour
Salt, freshly ground pepper
2 oz. blanched almonds

Cook chopped onions gently in melted butter until soft. Stir in flour and seasoning. Add stock, stirring continually to make a smooth sauce. Add the chopped goose meat. Reduce heat and stir in sour cream. Turn into serving dish and sprinkle almonds on top. Serve with rice.


Roast Duck with Blackberry Sauce

2 lbs. chicken necks or backs
1 large onion, coarsely chopped
4 shallots, halved, unpeeled
1/2 tsp. whole black peppercorns
1/2 tsp. dried thyme
1 cup dry red wine
2 tbls. raspberry vinegar (or any fruit vinegar or red wine vinegar)
4 cups chicken stock
2 1/4 cups blackberries or boysenberries, fresh or frozen
blackberries for garnish

1 each 4-5 lb. duck
1/4 cup plus 1 tbls. unsalted butter, room temperature
1 tbls. vegetable oil

Preheat oven to 400 degrees. Place chicken necks, onion and shallots in large ovenproof saucepan or dutch oven. Roast until bones are brown, approximately 30 minutes. Remove from oven. Add peppercorns and thyme. Over medium high heat, add wine and vinegar. Boil until liquid is thick, about 10 minutes. Add stock and 2 cups berries. Bring to boil. Simmer until reduced to 1 cup. Strain into medium saucepan, pressing solids to extract flavors. Refrigerate until chilled. Can be made 4 days in advance. Skim fat from sauce and bring to boil. Simmer 20 minutes until sauce is reduced to 3/4 cup. When ready to serve, return sauce to a simmer. Whisk in 1/4 cup butter. Remove from heat. Add remaining berries.

To prepare duck, preheat oven to 500 degrees. Pat duck dry and season with salt and pepper. Place 1 tbls. butter and vegetable oil in roasting pan. Place in oven to melt butter. Add duck, breast side down. Roast 25 minutes. Turn and bake another 45 minutes at 400 degrees. Carve duck and serve with sauce.


Duck ala Orange

2 large ducks or 4 small ducks
Garlic, salt, and pepper to taste
2 oranges
1 to 3 cups of orange juice
1 whole onion per duck

Remove skin from all ducks to be used then place into pan. Season ducks inside and out with garlic, salt, and pepper to taste. Take one chopped onion and place it in each duck. Fill bottom of pan with orange juice about one quarter to one half inch deep. Cut oranges into slices and place them on the breasts of the ducks and use the tooth picks to hold them in place by sticking them through the orange slices into the breasts. Cover the pan with a lid or aluminum foil and place in the oven at 350 degrees. Baste ducks with the orange juice in the bottom of the pan every 10 minutes until ducks are done.




1 pair (or more) of goose breasts
1/4 cup flour
Salt and pepper to taste
1/4 cup bacon fat
Water or milk

Skin the goose and slice out the whole breasts. Slice about 1/4 inch thick, across the grain. Dredge in seasoned flour, and pound, to tenderize. Fry in hot fat for 1 minute on each side. Remove the meat from the pan and stir in 1 tbsp. flour for each 1 tbsp. fat remaining. When smooth, stir in water or milk to make gravy of the right consistency. Add salt, pepper, or other condiments to the gravy, and pour it over the fried goose breasts.


Scotch Goose


25g/1oz softened butter
1 young greylag goose, oven-ready, approximately 1.8kg/4lb
Salt and pepper
450g/1lb haggis
150ml/1/4pt orange juice
Rowanberry jelly
Orange rings for garnish


1. Spread the softened butter on the goose breast and sprinkle with salt and pepper.
2. Place the haggis inside the goose. Fix the legs to the parson's nose with string.
3. Place the bird breast side down in a roasting tin and pour over the orange juice. Cook in a pre-heated oven at 180°C/350°F/gas mark 4 for one hour.
4. Turn the bird on to its back and baste with the juices. Cook for another hour. Remove the goose and keep hot. Add the rowanberry jelly to the pan juices and season with salt and pepper to make a gravy.
5. Carefully remove the haggis from the goose, cut into slices and carve the goose. Garnish with orange rings and serve with mashed potatoes, parsnips and rowanberry jelly.


Thai Glazed Breast of Duck (serves 2)


4 200g/7oz duck breasts
4 small pak choi, chopped
2 large baking potatoes, peeled
1 pinch saffron
50g/2oz fresh ginger
425ml/3/4pt veal stock
2tbsp honey
1tsp roasted coriander seeds, crushed
1tsp Chinese five spice
1tsp ground ginger
1tsp szechuan pepper
1 red chilli
2 shallots
2tbsp oyster sauce
Salt and pepper
1 lotus root


Trim the excess fat off the duck breasts and score the skin. Blanch the pak choi and dice the potatoes into 11/2cm/1/2in cubes. Cook in saffron and salted water making sure they keep firm. Peel and cut the ginger into julienne slices, add to the veal stock and reduce until thickened. Put the honey into a pan with the coriander seeds, Chinese five spice, ground ginger, szechuan pepper and deseeded chilli. Bring to the boil and allow to stand. Seal the duck breasts and cook in the oven skin side down for four minutes at 200°C/400°F/gas mark 6. Turn the duck and glaze with the honey reduction. Rest for four minutes and slice each breast into four pieces. Slice the shallots into rings and heat in the oyster sauce. Add the pak choi, seasoning and potatoes. Arrange side by side on a plate, place the duck on top and spoon the sauce around. Garnish with lotus root crisps.



1 wild Canadian goose
Salt, pepper, cinnamon
3/4 cup red wine vinegar
1/2 cup peanut oil
3/4 cup cooking sherry

Sprinkle salt, pepper, and cinnamon over entire goose. Rub into skin. Combine vinegar, oil, and sherry. Pour over goose with breast down. Bake 40 minutes at 450 degrees with top on roasting pan. Take top off; broil 8 minutes. Turn goose breast side up and broil 8 minutes.

SAUCE: Pour off oil, add flour to make a very thin sauce. Pour over thinly sliced goose.


Duck in caramel sauce

Salt and pepper.
2 Duck.
2 Sprigs of rosemary.
4 oz Butter.
1 lb new potatoes.
1 lb Turnip, peeled and left whole.
4 Tbls oil.
4 Tbls Demerera sugar.
4 Tbls Red wine vinegar.
1 Tbls French mustard.

Salt and pepper the duck and put a sprig of rosemary in each.

Baste with the melted butter and roast in a pre-heated oven at 400F/ Gas mark 6/200 C for 30-45 mins.

Cook the turnip and potatoes until tender, drain and saute separately in a mixture of butter and oil until golden brown.

When the turnips start to colour sprinkle with a little sugat and cook until caramelized.

When the birds are cooked revove to a serving dish.

Disolve the sugar in a small sauce pan with a little water and boil, without stiring, to make a dark caramel.

take off the heat and add 1 Tbls water.

Degrease the roasting tin, add the caramel, vinegar, mustard, salt and pepper and stir well.

Pour the sauce over the duck and surround with the potatoes and turnip.


Gingered Duck

4 Duck breasts (sliced thinly)
2 oz Frech ginger root (peeled and cut into strips)
2 Tablespoons oil
2 oz Flaked almonds
2 Cloves garlic (crushed)
2 Tablespoons soy sauce
2 Tablespoons sherry
4 Spring onions (finely shredded)

Mix the duck with the ginger and leave covered for half an hour.

Heat the oil in a wok and cook the almonds until golden brown.
Transfer them to a plate with a slotted spoon.

Add the garlic to the wok then the duck and ginger and stir fry for about 5 mins.

Add all the other ingredients except the almonds and cook over a high heat for a few seconds.

Sprinkle the almonds on top and serve.