What's cooking?! A forum to share your favorite duck recipes, goose recipes, wild game recipes, and smoking; along with how to prepare game before hand.
Moderators: Indaswamp, brassass
by wtrfwl havoc » Mon Dec 26, 2016 11:21 am
Any one else here eat there goose breast around 145? I have always ate my goose breasts at 145. However everyone tells me it needs to be cooked to 160 like chicken? It just seems like everytime I cook it much more than 145 it gets really gamey and taste like $h!t. Just curious what everyone else does?
-
wtrfwl havoc
- hunter
-
- Posts: 293
- Joined: Mon Aug 16, 2010 4:54 pm
by AvianAddict » Thu Jan 12, 2017 5:19 pm
I eat my goose medium rare like steak!
Sent from my iPhone using Tapatalk
-

AvianAddict
- hunter
-
- Posts: 1338
- Joined: Mon Feb 09, 2015 9:04 pm
- Location: Central MA
by gcs » Wed Sep 13, 2017 6:54 am
140 145
-
gcs
- hunter
-
- Posts: 909
- Joined: Thu Jan 29, 2009 2:39 pm
- Location: East Coast
by Indaswamp » Wed Sep 13, 2017 2:30 pm
132~135* if you sous vide them first then hot and fast on the grill. If you are doing sous vide first, then 135~140*; could go to 145* but rememebr the temp will rise 5* when you pull them off a hot grill.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer. Save the Marsh, Eat a Nutria!Never fart in your waders, it'll give you WORTS.
-

Indaswamp
- Forum Moderator
-
- Posts: 76698
- Joined: Thu Aug 07, 2008 8:40 pm
- Location: South Louisiana
by Indaswamp » Wed Sep 13, 2017 2:32 pm
No need to cook to 160*F, believe it or not, waterfowl are cleaner than poultry raised in a coop. Close quarters breeds disease.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer. Save the Marsh, Eat a Nutria!Never fart in your waders, it'll give you WORTS.
-

Indaswamp
- Forum Moderator
-
- Posts: 76698
- Joined: Thu Aug 07, 2008 8:40 pm
- Location: South Louisiana
by BBK » Mon Oct 30, 2017 7:20 pm
I pull off the grill at 137, rests to just over 140 and is just how I like it!
-
BBK
- hunter
-
- Posts: 4690
- Joined: Mon Oct 24, 2011 11:15 pm
Return to Duck Recipes & Tips for all Cooking
Who is online
Users browsing this forum: No registered users and 4 guests