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Old 12-05-2011, 05:49 PM   #1
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Question ISO skinless duck recipe

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?

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Old 12-05-2011, 05:53 PM   #2
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How about braising them in a little red wine with some mushrooms, celery, onions, carrots.
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Old 12-05-2011, 05:56 PM   #3
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Bummer... no duck fat.
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Old 12-05-2011, 06:32 PM   #4
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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.
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Old 12-05-2011, 06:35 PM   #5
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You can always buy some smoked sausage and such and make a cassoulet.
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Old 12-05-2011, 07:14 PM   #6
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Quote:
Originally Posted by pacanis View Post
Bummer... no duck fat.
I know, the best part.
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Old 12-05-2011, 07:15 PM   #7
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Quote:
Originally Posted by FrankZ View Post
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.
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Old 12-05-2011, 07:17 PM   #8
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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.
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Old 12-05-2011, 08:07 PM   #9
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Quote:
Originally Posted by Claire View Post
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. . .
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Old 12-05-2011, 09:34 PM   #10
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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.
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