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Goose, Duckling, Pheasant

Allow 1 1/2 to 2 pounds per person for goose & duckling, and 1# for pheasant. Pre-heat oven to 325 degrees. Rinse bird and pat dry. Season inside and out with your favorite blend, or sea salt and pepper. For goose and duckling; pierce skin on thighs and breast repeatedly with a fork. Cook on a rack, uncovered.

-Optional: Stuff with cut oranges, apples, or onions; discard after roasting

Roast goose 3-4 hours -- Duckling approximately 2 hours -- Pheasant approximately 1 1/2 hours. Glaze with sauce of choice or honey butter during last 1/2 hour. Test early and often with a reliable meat thermometer. All birds will be done at 170-175 degrees internal temperature.

    Tony
    Oyster Night!