Wood ducks are some of the most beautiful ducks around, in my opinion. It seems fitting that they are also undeniably delicious. When cooked properly the meat is tender, juicy and full of flavor. Wood duck is easily one of my favorites.
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By Jessica
Wood ducks are some of the most beautiful ducks around, in my opinion. It seems fitting that they are also undeniably delicious. When cooked properly the meat is tender, juicy and full of flavor. Wood duck is easily one of my favorites.
…
By Jessica
If you follow me on instagram you might have seen the awesome new cook book that I got for Christmas, Duck, Duck, Goose, by Hank Shaw. I was super excited to get this book especially because Chuck scored his first goose on Christmas Eve. What are the odds right?
It took us probably way longer than it should have to pluck and gut the goose, but that’s what happens when you have 2 clueless newbs figuring it out as they go. Afterward our back yard was completely covered in feathers. I should have taken pictures of the whole thing, but alas I am not good at remembering the camera at times like this.
Anywhoodles we let the bird rest in the fridge for the holiday and I spent some time reading in my new book and online about how to cook the thing, finding that the breasts unanimously get overdone and dry if roasted whole, so I decided to cut them out and cook them separately. I chose to serve it with Cumberland sauce because the stuff is awesome, obviously.
I was pleasantly surprised to see that one breast was plenty to feed both Chuck and I, leaving the whole other breast for a second meal. These Canada Geese are big guys. I was also pleasantly surprised by the quality of the meat, while the goose itself is pretty fatty the breasts themselves are rather lean (excluding the skin), and tastes remarkably like other red game meats. I was really happy with this dish, and cannot wait for Chuck to get more next year!