Ingredients Jump to Instructions ↓

  1. 1 pound Per person

  2. 1 Onion per bird (small)

  3. 1/2 Apple per bird

  4. 1 tablespoon 15ml Crushed marjoram for a goose (or 1 teaspoon crushed marjoram per duck) Larding salt pork - as needed

  5. 3 tablespoons 45ml Melted butter - mixed with

  6. 1/2 cup 118ml Cold water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Beer Bird Marinade (especially for pheasants)" recipe which is included in this collection. Pour boiling marinade over the bird(s); when cool enough to handle wrap in cheesecloth soaked in marinade. Refrigerate for 2 days. Salt birds well 1 hour before cooking, Put 1 onion and 1/2 apple in each cavity (to be discarded before serving). Rub skin with marjoram and lay a strip of larding salt pork over the breastbone. Roast at 300 degrees, basting with butter-water mixture every 10 to 15 minutes. Roast at 18 to 20 minutes per pound for a large goose, 15 to 20 minutes per pound for ducks (approximately 2 hours for a goose, 30 minutes for a duck). Increase heat to 400 degrees toward the end of cooking time to crisp.


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