https://www.google.com/search?q=how+to+pluck+a+wild+goose&oq=how+to+pluck+a+wild+goose&aqs=chrome..69i57j33i160l2j33i22i29i30l2.5240j0j15&sourceid=chrome&ie=UTF-8
On 27/09/2022 1:43 PM, Curt Raymond via Mercedes wrote:
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
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