Duck, Duck, Goose! Roast It!

Sherry Peyton


Ducks and Geese require special rules, but they aren't hard and the results are delectable. Give either a shot this holiday season. If you like this recipe, see my website:


★★★★★ 1 vote

45 Min
3 Hr


Add to Grocery List

  • 1
    duck or goose
  • 1/4 c
  • 2 Tbsp
    soy sauce
  • ·
    salt and pepper to taste
  • 2
    onions, carrots, celery ribs, roughly cut
  • 1 c
    more or less of chicken stock

How to Make Duck, Duck, Goose! Roast It!


  1. Brine the bird (I have instructions for this under the title, "Brine It, Roast It,Love It!" Generally brine for 12 hours.
  2. Place the bird, uncovered in a pan in the fridge for 12 hours to dry out.
  3. Prepare for the oven: Both ducks and geese are exceedingly fatty. Roasting them conventionally will make a greasy mess. There are two ways to deal with this: the slow roast or the combination roast. I do the latter, but will explain both.
  4. Pre-heat the oven to 500. Remove visible hunks of fat around neck. With a sharp fork, prick the skin all over, trying not to penetrate into the meat. Place on a v-rack and into a baking pan.Tent the bird with foil (otherwise your oven will be a smoky mess!)
  5. Put in the oven for 30 minutes. Remove from oven, remove the bird, pour off the fat (save if you wish--just like bacon fat)Reduce oven to 300. Replace the bird into the pan, add a couple of onions, carrots and celery ribs chopped roughly to the pan, and some chicken stock to keep veggies from sticking.
  6. Baste the bird with the molasses/soy marinade, and place in oven for 15 minutes. Remove and give bird a quarter turn, rebaste. Continue doing this until all 4 sides have been "up". This takes an hour.
  7. I like to end with the bird breast down. Continue roasting until thigh reaches 165 degrees. Somewhere around another 1 1/2 hours. Let the thermometer be your guide. The temp will stay low and then suddenly shoot up rapidly, so do check every 20 min or so.
  8. The other method is to slow roast from the beginning at 275, turning every thirty minutes or so, and basting. (I prefer the former, since I like to get all that fat out of the pan and let my aromatics in and hope for some drippings to use in the gravy.
  9. As to either duck or goose, removed when done and let rest for at least 30 minutes. If it gets done way too early, (which is preferable of course rather than too late)keep tented until about 30 min before eating and warm in a 225 oven. Nobody every complains about cold meat! Room temperature is fine surrounded by all the hot sides.The packaging usually gives some general rules for timing as well.

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