Duck and Goose
Both duck and goose are easier to prepare than you might think. From Peking duck to oven-roasted goose, these easy recipes let you fix duck or goose in a variety of creative ways.See Popular Duck and Goose Recipes
"I believe there was never such a goose!" said Bob Cratchit, surrounded at the holiday table by his smiling clan in Charles Dickens's A Christmas Carol. Roast goose is oh so very Victorian, but its rich flavor has played a part of major feasts since ancient times (the Celts, it is said, included goose in their celebrations and rituals).
If you've never made duck before, this easy dinner recipe will show you how.
Fresh ducklings are available through fine quality butchers and Asian food markets.
To complement Long Island wines, Katie Lee turns to a classic Long Island ingredient, duck. She coats the meat with her favorite spice rub -- a blend of coriander, chile powder, and cumin -- then cooks it on the grill until the skin gets crispy.
You can dress up this dish by adding a few dried figs, if you like. Trim off the stems and, depending on their size, halve or quarter them. Soak the figs in the sherry for 10 minutes and then drain them, reserving the sherry. Add the sherry as directed and add the figs to the sauce along with the broth.
"I've been making this dish for a while," says Rajat Parr. "It's basically India meets France. The first five times I went to France I went straight to Burgundy. I took my first trip in 1997 because of a 1986 Domaine Francois Raveneau Chablis Grand Cru Clos I tried when I was working as a bartender at Rubicon in San Francisco. I was like, Oh my gosh, what is this wine?"
This zippy salad is a great way to use incredibly moist and flavorful duck confit, which is cured in salt, then poached in fat. Tossing the salad with cracklings (duck skin crisped in a pan) adds superb crunch.
The presentation of this duck main dish is as lovely as it is good to eat. Slices of duck breast are layered over fresh baby spinach and pears. then topped with walnuts and vinaigrette.
To cook one duck, you need about 2-1/2 cups of fat. A 4-1/2-pound duck renders at least 1 cup of fat. Ask your butcher for extra duck fat or order online. Otherwise, you'll need another cooking fat to supplement. I'd use a mild lard; its flavor isn't obtrusive.
A bright citrus pan sauce is all that's needed to round out this simple roast duck, cooked to a rich caramel brown. To render the fat and ensure a crisp skin, the duck is first steamed; Marcia Kiesel scatters a handful of coriander seeds over the steaming water, which releases their orangelike scent.
More and more specialty-food stores are selling duck confit legs, but in a pinch, rotisserie chicken works well, too.
Duck is always a great special occasion main dish. The marinated duck in this recipe features an orange-ginger glaze that certainly won't disappoint. Serve it the next time you entertain.
If ripe fresh apricots are available, you can use them instead of peaches.
Traditionally, the duck legs are sauteed, but I think the skin gets more evenly crisped with my method.
This tangy sweet cranberry chutney with a hint of ginger pairs delightfully with the rich duck meat. Try it with ham and pork too.