Help! Desperate housewife... Goose/Duck and no fancy ingredients!

(12 Posts)
Littlemisspoorly Fri 09-Nov-12 08:57:55

Never heard of cherry jam but then again I'm not a fan of fresh cherries. I would probably like them in sauce though. red wine I take it?

Just seen a Gordon Ramsey recipe for goose with lemons and limes and five spices. Wouldn't mind giving that a go for Christmas now!

sashh Fri 09-Nov-12 04:04:27

Have you got any cherry jam? Half a jar of jam and half a bottle of wine makes a great sauce for duck.

Littlemisspoorly Thu 08-Nov-12 22:32:14

The duck at the weekend but I've done duck before so I should be OK.

By the way your drink's still here! smile

Ilovemydogandmydoglovesme Thu 08-Nov-12 22:30:00

Oh well done! Sounds lovely.

I knew you could do it!

What's next? smile

Littlemisspoorly Thu 08-Nov-12 22:04:09

It was successful delicious! I pricked the skin all over and stuffed the inside with quartered granny smiths apples, a bunch of rosemary and a quartered onion. Cooked it for 3hours and TA DA! It was as black as the ace of spades but delicious.

Served it with new potatoes and various veg and sage n onion stuffing.

Son made a special journey to come and eat with us (he loves trying new foods!) and took the carcass home to make something with! He's just been on a cookery course of how to spread one meal into three.

Ilovemydogandmydoglovesme Wed 07-Nov-12 23:09:21

No worries. Just think of it as a big chicken! It's about 3.5lb so should be enough for three people.

Let us know how it went!

Littlemisspoorly Wed 07-Nov-12 21:24:22

I think I will keep them seperate you know. I was wondering if the goose is enough for 3. I took a look on BBC food but they needed ingredients I haven't got or need more time to buy. I'm worrying too much aren't I? Thanks ILMD

Ilovemydogandmydoglovesme Wed 07-Nov-12 21:12:29

Do you have to cook them together or could you leave one till the weekend? They'll keep fine in the fridge till then if they only thawed out today.

If you go on the BBC food website there's probably loads more recipes than I can think of. The goose might take a while to cook, from memory it's a bit like turkey and needs a while.

Actually thinking about it, goose is really fatty so you'd probably better not cook them together! Cook them on a rack above a baking dish and the fat will drain out. Keep the goose fat, it's lovely for cooking roast potatoes in.

Littlemisspoorly Wed 07-Nov-12 21:03:22

I'm not sure how long to roast them for...should I start them in the same pan together or put the smaller duck in later??? I'm an idiot aren't I blush

Come along Ilovemydog and I'll watch while you show me...I'll gladly provide the bottle!

Ilovemydogandmydoglovesme Wed 07-Nov-12 20:41:49

Oh and what time are you cooking for? I'll bring a bottle. smile

Ilovemydogandmydoglovesme Wed 07-Nov-12 20:40:36

Of course they can be roasted together.

Take the breasts off the duck and pan fry them. Will take minutes. Duck is a red meat so you can shallow fry it quickly like a steak, and it doesn't matter if it's a bit pink.

Or just roast it and shred it and have it with rice. Make a nice sticky sauce with soy, honey, mustard, Worcestershire sauce & ketchup, chop some veg, eg. carrot, cucumber, onion, cabbage, mange tout or whatever and boil up some rice. Easy.

Or just roast and cover in bacon and do with some mashed potato or swede and roast some veg. Lovely. The duck or the goose, obviously, either will do!

Littlemisspoorly Wed 07-Nov-12 20:30:21

I have a 1.678 wild goose and a 0.69 duck that have thawed! Long story. How do I cook them tomorrow with no fancy ingredients. Also...can they be roasted together do you think?

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