Roasted Wild Goose or Duck
This recipe is not for a grocery store goose or duck. Cooking a wild-caught goose or duck is quite different from a farm-raised store bird. My son-in-law asked me to cook the goose he got during hunting season. It is a great way to reward the hunter with a delightful dinner. My son-in-law said it was the best goose he had ever eaten and he comes from a family that eats mostly wild game from hunting and fishing trips.
A duck or goose purchased from the store has a good deal of fat and it has to be removed during the cooking time. Wild geese and ducks fly great distances and there is very little fat on a wild bird. Extra fat has to be added to ensure a moist and tender bird.
The liquid that's cooked from the bird can be made into a gravy by thickening with a cornstarch or flour and milk roux.
You can use margarine instead of butter, and any flavor of bacon that you prefer. Use 1 tablespoon total dried herbs of your choice. You can use 2 to 3 cups total of any fresh and dried fruit that you'd like for this. If the body cavity is not full, finish with more fruit.
You can roast the bird in an oven that's preheated anywhere between 325 to 350 degrees F (165 to 175 C), for 15 to 20 minutes per pound. If the bird does not test done after initial roasting time, return to the oven and recheck every 10 minutes until cooked through.