Noah's Galley

Duck and Goose recipes that you might consider for New Year's dinner

Roast Duckling Halves
with Orange Rice

2 ducklings (4 1/2 to 5 lbs. each), halved
1 tsp. salt
2 small thick-skinned oranges
1 cup orange juice
1/2 cup currant jelly
1/2 cup water
4 tsp. cornstarch
4 servings hot seasoned cooked rice

Wash, drain and dry duckling halves. Sprinkle cavity sides evenly with salt. Place halves, skin side up, on rack in shallow roasting pan. Bake in slow oven (325 degrees) until meat on drumstick is tender, about 2 hours.

Prepare sauce while duckling is roasting. Peel the orangy part of the rind off the orange; cut rind in very thin strips 1 1/2 to 2 inches long. Cover with boiling water; simmer 15 minutes. Drain well. Peel and section orange, removing all membrane; set aside. Combine orange juice, currant jelly, water, and cornstarch; blend until free of cornstarch lumps. Cook, stirring constantly until thickened. Add orange strips. Brush sauce over duckling several times during the last 30 minutes of cooking.

Stir orange sections into hot rice. Serve rice with duckling halves and remaining sauce.

Makes 4 servings.

**Alternate orange sauce:

2 cup orange juice
1/2 cup lemon
3 1/2 cup sugar

Boil 10-15 minutes.

Roast Duck with Blackberry Sauce

2 lbs. chicken necks or backs
1 large onion, coarsely chopped
4 shallots, halved, unpeeled
1/2 tsp. whole black peppercorns
1/2 tsp. dried thyme
1 cup dry red wine
2 tbls. raspberry vinegar (or any fruit vinegar or red wine vinegar)
4 cups chicken stock
2 1/4 cups blackberries or boysenberries, fresh or frozen
blackberries for garnish

1 each 4-5 lb. duck
1/4 cup plus 1 tbls. unsalted butter, room temperature
1 tbls. vegetable oil

Preheat oven to 400 degrees. Place chicken necks, onion and shallots in large ovenproof saucepan or dutch oven. Roast until bones are brown, approximately 30 minutes. Remove from oven. Add peppercorns and thyme. Over medium high heat, add wine and vinegar. Boil until liquid is thick, about 10 minutes. Add stock and 2 cups berries. Bring to boil. Simmer until reduced to 1 cup. Strain into medium saucepan, pressing solids to extract flavors. Refrigerate until chilled. Can be made 4 days in advance. Skim fat from sauce and bring to boil. Simmer 20 minutes until sauce is reduced to 3/4 cup. When ready to serve, return sauce to a simmer. Whisk in 1/4 cup butter. Remove from heat. Add remaining berries.

To prepare duck, preheat oven to 500 degrees. Pat duck dry and season with salt and pepper. Place 1 tbls. butter and vegetable oil in roasting pan. Place in oven to melt butter. Add duck, breast side down. Roast 25 minutes. Turn and bake another 45 minutes at 400 degrees. Carve duck and serve with sauce.

* * *

Grecian Duck

1 duckling (4-5 lb.)
1/2 cup black olives, sliced
2 stalks celery, chopped.
2 garlic cloves, quartered
1 1/2 medium onions, sliced thin
1 small can whole or sliced mushrooms
2 tbls. butter, softened
1/4 cup lemon juice
1/2 cup grated parmesan cheese
6 servings of cooked rice
salt and pepper

Pre-heat oven to 350 degrees. Wash duck under cold water, pat dry. Lightly prick skin with fork. Sprinkle inside with 1 tsp. salt and 1/4 tsp. pepper. Discard giblets. Combine black olives, garlic cloves, celery, onion, and mushrooms. Stuff duck with mixture and tie legs together. Spread butter over duck. Roast duck uncovered, basting with butter drippings in the bottom of roasting pan. Cook two hours or until legs move easily at joints. Remove from oven and baste with lemon juice. Sprinkle with parmesan cheese. Return to oven and roast 10 to 15 minutes until golden.

Serve on a bed of rice moistened with gravy and garnish with mixture used to stuff duckling.

* * *

Great Golden Goose with Cabbage-Apple Stuffing

1 goose (8-12 lbs), thawed if frozen
2 medium-size lemons
1 tbls. olive oil or salad oil
1 1/2 lbs. green cabbage, cored and finely shredded
4 cups peeled, cored, and coarsely chopped Golden Delicious apples
1 cup golden raisins
3/4 cup chopped parsley
1/2 tsp. each dry marjoram leaves, dry thyme leaves, dry chervil leaves, rubbed sage, and ground allspice
1/2 cup white grape juice or apple juice
parsley sprigs
lemon wedges (optional)

Remove the giblets from goose and reserve for other uses. Pull off and discard lumps of fat. Rinse bird inside and out, and pat dry. With a small metal skewer, pierce skin all over at about 1 1/2 inch intervals. Cut 1 lemon in half; rub and gently squeeze 1/2 lemon all over inside of goose. Set remaining lemons aside.

Place oil, cabbage, and apples in a 5 to 6 quart pan over medium-high heat. Cover and cook, stirring occasionally, until cabbage is wilted, about 8 minutes. Remove from heat and stir in raisins, chopped parsley, marjoram, thyme, chervil, sage, and allspice.

Grate peel from the remaining whole lemon and stir into cabbage mixture. Ream juice from this lemon and stir into grape juice; set aside.

Stuff body and neck cavities of bird with cabbage mixture; skewer cavities closed. Rub outside of goose with remaining 1/2 lemon; sprinkle all over with pepper. Place bird, breast down, on a V-shaped rack in a 12 by 17 inch roasting pan. Cover goose with a tent of foil, sealing foil to pan edges.

Roast goose in a 350 degree oven for 1 hour. Uncover, and siphon fat from pan. Turn goose breast side up and insert a thermometer into thickest part of a drumstick. Continue to cook, uncovered, siphoning fat and basting bird with juice mixture every 30 minutes, until thermometer reaches 175 degrees, 1-2 hours longer.

Lift goose onto a large platter. Remove skewers, then spoon stuffing next to bird. Garnish with parsley sprigs and lemon wedges, and carve the meat.

Serves 6-8.

* * *

Roast Goose with Giblet Wine Sauce

1 goose (11-13 lbs.), thawed if frozen
Giblet Wine Sauce (recipe follows)
Parsley sprigs (optional)
Shredded orange peel (optional)

Remove goose giblets and reserve for sauce. Pull out and discard lumps of fat in neck and body cavities. Rinse bird with cold water, drain, and pat dry. With a fork, prick skin at 1/2 inch intervals in thigh and lower breast areas. Turn bird breast down and fasten neck skin to back with a skewer. Tie drumsticks together or tuck them into the loss skin at bottom of cavity.

Place goose, breast down, on a rack in a large roasting pan (at least 11 by 17 inches). Roast, uncovered, in a 400 degree oven for 1 hour. Every 30 minutes, ladle out fat accumulating in roasting pan (or siphon out with a bulb baster); reserve 2 tbls. for sauce. Discard remaining fat or save for other cooking uses. Meanwhile, prepare stock for Giblet Wine Sauce (recipe follows).

After goose has roasted for 1 hour, reduce oven temperature to 325 degrees. Protecting your hands, turn goose breast up on rack and insert a thermometer into thickest part of breast (not touching bone). Continue to roast, siphoning fat from pan every 30 minutes, until thermometer registers 175 degrees - about 1 1/2 more hours for an 11 lb. bird, about 2 more hours for a 13 lb.

Lift goose from roasting pan, remove skewers and string (if used), and place bird breast up on a platter. Keep warm while you prepare Giblet Wine Sauce.

Garnish goose with parsley and orange peel, if desired. Present at table.

To carve, cut off tips and first joints of wings. Holding remaining wing section with fingers, sever from body by forcing knife through side of breast into joint while twisting wing.

To carve legs, turn goose breast side down and cut through back skin to expose joints next to center back. Anchor a fork firmly in thigh and press drumstick down to board, then cut between leg and body a joint. Repeat for other leg. Separate thighs and drumsticks at joints, then cut along bone to divide each into 2 pieces.

Remove each side of breast by sliding a knife between meat and keel bone. Cut down to breastbone along wishbone and around to wing joint. Cut meat free in 1 piece; thinly slice each breast crosswise. Trim off any clinging pieces of meat from the carcass.

Serve sliced goose with Giblet Wine Sauce.

Giblet Wine Sauce

Reserve goose liver for other uses. Chop remaining goose giblets and set aside. Pour 2 tbls. reserved goose fat into a 2-3 quart pan and set over medium-high heat. Add giblets; cook, stirring, until well browned. Add 1 small onion, chopped; cook, stirring, until golden. Add 2 cups water; 1 chicken bouillon cube; 1 stalk celery, cut into pieces; 1 bay leaf; and 1/4 tsp. dry thyme leaves. Bring to boil; then reduce heat, cover, and simmer for 1 1/2 to 2 hours while goose roasts.

To browned particles in roasting pan, add hot giblet-vegetable mixture; scrape browned bits free. Pour mixture through a wire strainer into a 1-2 quart pan; discard residue. Boil liquid rapidly to reduce to 1 1/4 cups. Add 1/2 cup port; return to a boil. Season to taste with salt and pepper. Serve as is; or, if desired, thicken juices by stirring in 1 1/2 tbls. cornstarch mixed with 1 1/2 tbls. water. Stir until sauce boils and thickens (about 1 minute).

* * *

Goose with Orange Sauce

meat from leftover goose
2 onions, chopped
2 carrots, sliced
2 sticks celery, chopped
3 tblsp goose dripping
2 tblsp flour
Grated rind and juice of one large orange
3/4 pt equal quantities red wine and giblet stock
1 large mushroom, chopped
2 tsp. red currant jelly
Salt and pepper

Fry onions, carrots and celery in dripping until soft. Stir in flour and cook for 3 minutes. Gradually add the stock, wine and orange juice stirring constantly. Add orange rind, red currant jelly and mushrooms. Simmer for 5 minutes stir in diced goose and season to taste. Simmer gently for 40 minutes. Serve with boiled rice, orange segments, green peas and salad.

* * *

Goose Fricasse'e
meat from leftover goose
2 medium onions, chopped
4 oz. butter
1 pt. stock
5 oz. sour cream
3 oz. flour
Salt, freshly ground pepper
2 oz. blanched almonds

Cook chopped onions gently in melted butter until soft. Stir in flour and seasoning. Add stock, stirring continually to make a smooth sauce. Add the chopped goose meat. Reduce heat and stir in sour cream. Turn into serving dish and sprinkle almonds on top. Serve with rice.


To Roast:
Goose is simplicity itself to roast as it can only be spoiled by overcooking. First remove giblets, rinse them, put into a small pan, cover with water, add seasoning and simmer for one hour to produce stock for gravy or soup.

Rinse the body cavity with cold water and pat dry. Secure the wings against the body with skewers and tie the legs together. Either stuff the neck end or simply place a cut up apple and onion inside the body cavity. Place trussed bird on a roasting rack, or small cake rack, inside a deep roasting pan, rub breast with salt and place in a pre-heated oven at 350 degrees. After 30 mins. prick skin along each side of the breast and cover pan tightly with foil. Allow 15 minutes per lb., remove foil for last half hour of cooking time and use some of the fat for roasting potatoes.

Lift bird carefully on to a carving dish and allow to rest for 20 minutes in a warm place before carving. Pour fat into a large basin and allow to cool completely before storing in the refrigerator.

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