ISO skinless duck recipe

[CharlieD]

I am getting a couple of home raised ducks, that were slaughtered the other day, but they have no skin. I guess it is just easier to take the whole skin of rather than pluck the feathers. Any idea folks how to cook it?

[Aunt Bea]

How about braising them in a little red wine with some mushrooms, celery, onions, carrots.

[pacanis]

Bummer... no duck fat.

[FrankZ]

The geese I have gotten the last two years from my friend have come skinless.

I did the first on the grill (indirect grilling) and the second in the oven. I covered in bacon, but other than that did not really treat them differently.

[Claire]

You can always buy some smoked sausage and such and make a cassoulet.

[CharlieD]

Originally Posted by pacanis

Bummer... no duck fat.

I know, the best part.

[CharlieD]

Originally Posted by FrankZ

The geese I have gotten the last two years from my friend have come skinless.

I did the first on the grill (indirect grilling) and the second in the oven. I covered in bacon, but other than that did not really treat them differently.

Can you please tell me more about the oven made geese. I think last time I had made goose was back in Ukraine.

[FrankZ]

I seasoned with S&P and stuck it in the oven and let it roast, I think it was about 350F.

The bacon kept things moist, wild geese have a lot less fat on em than the farmed ones.

If I remember you don't do bacon, so you will have to figure that bit out.

[TATTRAT]

Originally Posted by Claire

You can always buy some smoked sausage and such and make a cassoulet.

YUMMY!!!!!


No skin, damn, what a bummer, that is the best part.

You could still do a confit with them, always nice to have some on hand for duck taquitos w/farmers cheese and salsa verde. Or just to pull and serve on some rice. . . I would just really miss that skin. . .

[Aunt Bea]

Frank's mention of bacon made me think of the German/Pennsylvania Dutch recipe.

Duck, bacon, sauerkraut, onions and apples roasted/braised low and slow.