Angie had wanted to make a roast goose so I tried to pluck one. I worked on it for maybe 30 minutes and was left with another hour of work. There were tiny feather stubs that went through the skin. In the end I skinned it, got most of the meat off and maybe I'll try again next time...
-Curt On Tuesday, September 27, 2022 at 02:37:24 PM EDT, Allan Streib via Mercedes <mercedes@okiebenz.com> wrote: My mom always used to make roast goose for Christmas dinner. Store-bought though, not wild. Delicious, but fairly expensive compared to a turkey. On Tue, Sep 27, 2022, at 13:33, Curt Raymond via Mercedes wrote: > Duck is almost as hard to do well as goose. Most of the wild duck I've > ever had was terribly overcooked, > I tried a faux smoker technique on the gas grill a couple months ago > but the ducks were small and I overcooked them: > https://photos.app.goo.gl/simmoqoKafgHLqWY6 > The flavor was okay but they were really dry. Two of those were > greenwing teal, I think one was a wood duck although it could have been > a small black duck. My grill is too hot, if I try that again I'll prop > the lid open a little bit. > > -Curt > > _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com _______________________________________ http://www.okiebenz.com To search list archives http://www.okiebenz.com/archive/ To Unsubscribe or change delivery options go to: http://mail.okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
