Polish Roast Goose Or Duck

Recipe Ingredients

		Cleaned goose or ducks - (allow 1 pound
		Per person)
		Boiling marinade
		(perhaps the Beer Bird Marinade) - see * Note
		Salt - to taste
1		Onion per bird (small)
1/2		Apple per bird
1 tablespoon	15ml	Crushed marjoram for a goose
		(or 1 teaspoon crushed marjoram per duck)
		Larding salt pork - as needed
3 tablespoons	45ml	Melted butter - mixed with
1/2 cup	118ml	Cold water

Recipe Instructions

* Note: See the "Beer Bird Marinade (especially for pheasants)" recipe which is included in this collection.

Pour boiling marinade over the bird(s); when cool enough to handle wrap in cheesecloth soaked in marinade. Refrigerate for 2 days. Salt birds well 1 hour before cooking, Put 1 onion and 1/2 apple in each cavity (to be discarded before serving). Rub skin with marjoram and lay a strip of larding salt pork over the breastbone. Roast at 300 degrees, basting with butter-water mixture every 10 to 15 minutes. Roast at 18 to 20 minutes per pound for a large goose, 15 to 20 minutes per pound for ducks (approximately 2 hours for a goose, 30 minutes for a duck). Increase heat to 400 degrees toward the end of cooking time to crisp.

Source:
THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight (c) 1978 - Published by Winchester Press, New York, NY

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