I'd like to throw some canadian goose on the BBQ. Just wndering what you guys marinate them in ? Do you have any sauce you prefer to put on them while cooking ?
Thanks
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bigfootbps wrote:I agree Cluck in the crock pot its good stuff.
Last time i fried onions with a garlic clove and butter for about 5 minutes on the pan then put the goose meat in maybe 5 mins each side to brown it.
Tossed in the slow cooker filled with chicken broth and a couple table spoons of Worcestershire sauce. Drained it pulled apart too and added bbq sauce and slammed that on a kaiser bun.
I tried some with no bbq sauce and just added mustard and cheese on the sandwich. Also good but the bbq was better.
I've tried roasting a goose and a duck and both times i missed the boat yuck was spongy like liver.
I will have to try your recipe with the apple cider.
cluckmeister wrote:bigfootbps wrote:I agree Cluck in the crock pot its good stuff.
Last time i fried onions with a garlic clove and butter for about 5 minutes on the pan then put the goose meat in maybe 5 mins each side to brown it.
Tossed in the slow cooker filled with chicken broth and a couple table spoons of Worcestershire sauce. Drained it pulled apart too and added bbq sauce and slammed that on a kaiser bun.
I tried some with no bbq sauce and just added mustard and cheese on the sandwich. Also good but the bbq was better.
I've tried roasting a goose and a duck and both times i missed the boat yuck was spongy like liver.
I will have to try your recipe with the apple cider.
This is my favorite way to fix goose, also make sure the skin is off the breast.
HNTFSH wrote:cluckmeister wrote:bigfootbps wrote:I agree Cluck in the crock pot its good stuff.
Last time i fried onions with a garlic clove and butter for about 5 minutes on the pan then put the goose meat in maybe 5 mins each side to brown it.
Tossed in the slow cooker filled with chicken broth and a couple table spoons of Worcestershire sauce. Drained it pulled apart too and added bbq sauce and slammed that on a kaiser bun.
I tried some with no bbq sauce and just added mustard and cheese on the sandwich. Also good but the bbq was better.
I've tried roasting a goose and a duck and both times i missed the boat yuck was spongy like liver.
I will have to try your recipe with the apple cider.
This is my favorite way to fix goose, also make sure the skin is off the breast.
I brought up your recipe on another thread recently and the consensus was 8 hours is too much. 6 or 6 1/2 seemed the preference. Might be a Crockpot difference too - mine has 4, 6, 8 and 10 hour settings.
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