Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
Roast Goose, Duckling or Pheasant Print Email


Goose, Duckling or Pheasant (1-1.5 lbs per person)
Tony's Poultry and Pork Brine (optional)
Tony's Roast Poultry & Pork Rub, Z Blend, Red Baron Seasoning or your favorite seasoning blend

Special equipment: Roasting pan with a rack, a reliable meat thermometer

For best results, brine with Tony's Poultry and Pork brine. Allow about 12 hours for goose, about 6 hours for duckling and about 4 hours for pheasant. Remove from brine and rinse well (if not brining, open package, rinse and pat dry). Rest at room temperature for one hour - preheat oven to 325 degrees.

Prick fatty areas on the sides, back, thighs and breast of goose or duckling with a paring knife (not necessary with pheasant). Season bird well inside and out with Tony's Roast Poultry & Pork Seasoning, one of Tony's custom blends, or fine sea salt, pepper and herbs to taste.

Place bird on a rack in a roasting pan and add 1-2 cups of water to the pan. Adjust oven racks to allow roasting in the middle or top half of oven. Roast uncovered according to the time chart below.

Drain pan of fat as needed (there can be a lot of fat with goose and duckling). As the bird approaches estimated cooking time, begin to test internal temperature deep in the thighs. Remove from oven at your preferred temperature between 165 - 185 degrees internal. Rest at least 10 minutes before carving. Great served with fruit sauces, lingonberries, berry sauces and chutneys - Chef Mick Rosacci

Goose - 10 to 12 lbs. 3 to 4 hours
Goose - 12 to 14 lbs. 4 to 5 1/2 hours
Duckling - 4 to 5 lbs. 1 3/4 to 2 1/4 hours
Duckling - 5 to 6 lbs. 2 to 2 1/2 hours
Pheasant - 2 to 3 lbs. 1 1/2 to 2 hours

Chef's Notes: For duckling and pheasant, be sure the pan has sides at least 2 inches high to hold the rendered fat - a roasting rack is highly recommended. Do not stuff goose or duckling with dressing - dressing is best prepared on the side. Some cooks like to add quartered apples, oranges and/or onions and herbs to the inside of the bird to add aroma - this may increase the cooking time. For the most even cooking, roasting inverted for the first 2/3 of cooking time is recommended.
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