All the best bits of a goose/duck

[henry d]

IMHO - the duck and goose are the avian equivalent of the pig, in that most of it can be eaten.

 

If I don`t want to roast it I will take the breasts off, these can be used in many ways and are best with the skin on. The legs can be then removed for confit, you will have to shoot a few before you have enough though Recipe here

Remove the rest of the skin, but cut out the preen gland, and chop up into 1/2" squares. Again it may be better to wait until you have a few birds before you try this, then put all the skin in a pan and cover with cold water add a clove of garlic and a bay leaf(both optional). Bring up to the boil and simmer letting the water evaporate slowly. Eventually you will be left with just fat and the simmer will turn into a spitting boil, that way you know all the water has gone. Strain the fat off and cover then put it into the fridge when cool and use for cooking roast tatties ! Keep the skin and put it into a dry frying pan and crisp it up, it is better than any pork scratchings IMHO.

Neck skins can be used to make a savoury skinned sausage using the heart/liver and if you fancy the gizzard. The gizzard needs to be either cooked with the legs like confit or simmered for 1-2 hrs and then added with all the other ingredients and some softened shallots, thyme etc. to the neck skin and the ends tied to make a sausage. Simmer it for 20 minutes then fry to crisp the skin up.

Carcases and necks make a great stock or a base for a gravy.

 

If you ever go to China town in London you willalso see the duck tongues and hearts grilled, can`t say I have tried them, but one day...........