by David Draper

Now that there’s a deer in the freezer and the pheasants are starting to flush really wild, I can turn my attention to the abundant waterfowl that’s moved into Nebraska’s Sugar Valley. I’ve managed to get out a couple times within the last week and we’ve had a couple of good shoots, filling the bird strap with Canadas and a duck or two. So keeping with the current theme, let’s pit the two birds against each other in this week’s Food Fight.

Goose Stir-Fry

Lying between a goose’s keel bone and the breast proper, lies a cut of meat that I call the tender. When I get a few of the small strips saved up, I like to soak them in a soy-ginger marinade and cook them quickly for a Chinese-style stir-fry. Here they got mixed in with a sliced onion, green pepper and mushrooms, all served over a bowl of white rice.

Roast Duck

A simple roast duck is becoming my new favorite meal. This is the second one I’ve roasted in the past few weeks, and I’m already dreaming about the next one.

I plucked a fresh, fat mallard, then brined the carcass in saltwater for a couple of days. Slathered with butter, sprinkled with liberal amounts of kosher salt, black pepper, and paprika, it went into a very hot oven for just about half an hour, while the potatoes roasted in duck fat underneath.

So which one wins? The delicious duck or the savory strips of goose? Vote now and don’t forget to send your food photos to fswildchef@gmail.com.

Comments (9)

from smccardell wrote 22 weeks 6 days ago

You had me at "potatoes roasted in duck fat". The only thing better then that is french fries fried in duck fat. YUM!

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from Gtbigsky wrote 22 weeks 6 days ago

Roast Duck everytime

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from Levi Banks wrote 22 weeks 6 days ago

I voted for the roast duck as it seems everyone has, but that goose looks pretty tempting, I certainly wouldn't turn that down. On the right day I would probably prefer the goose, but today is not that day. Man I hope I get some birds this weekend!

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from Creek Chub wrote 22 weeks 6 days ago

DD, It's nice to see you extolling the simple and classic flavors of a whole roasted duck. I'm guilty of just breasting out birds now and again, but taking your time plucking a duck (or pheasant for that matter) really makes one appreciate wild birds. Any fat reserved for confit?

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from jdwood wrote 22 weeks 6 days ago

Well I guess the wine just makes the roast duck too classy for my book, the goose stirfry looks delicious.

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from wp wrote 22 weeks 6 days ago

Once again, both choices looked great. I have to go with the duck though because of the spuds.

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from Bjørnejeger wrote 22 weeks 5 days ago

Roast duck, hands down. Crispy skin, juicy and flavorful meat and nothing like potatoes in duck fat,with some finely chopped garlic, lots of salt and pepper and fresh parsley. I've got a goose planned for Christmas day, and I plan on stuffing it with apples and onions and serving it with dumplings, red cabbage and roast stuffed apples. And the above mentioned potatoes on the side.

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from gumby wrote 22 weeks 4 days ago

Add my vote for the duck. Can't beat anything cooked in duck fat.

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from billerooo wrote 22 weeks 1 hour ago

I make most of my waterfowl into jerky and that "tender" as you call it is perfect for jerky as well as a lot of other things. I also like to make "goose fingers" (steak fingers) and gravy :)

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from smccardell wrote 22 weeks 6 days ago

You had me at "potatoes roasted in duck fat". The only thing better then that is french fries fried in duck fat. YUM!

+1 Good Comment? Yes | No | Report

from Gtbigsky wrote 22 weeks 6 days ago

Roast Duck everytime

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from Levi Banks wrote 22 weeks 6 days ago

I voted for the roast duck as it seems everyone has, but that goose looks pretty tempting, I certainly wouldn't turn that down. On the right day I would probably prefer the goose, but today is not that day. Man I hope I get some birds this weekend!

0 Good Comment? Yes | No | Report

from Creek Chub wrote 22 weeks 6 days ago

DD, It's nice to see you extolling the simple and classic flavors of a whole roasted duck. I'm guilty of just breasting out birds now and again, but taking your time plucking a duck (or pheasant for that matter) really makes one appreciate wild birds. Any fat reserved for confit?

0 Good Comment? Yes | No | Report

from jdwood wrote 22 weeks 6 days ago

Well I guess the wine just makes the roast duck too classy for my book, the goose stirfry looks delicious.

0 Good Comment? Yes | No | Report

from wp wrote 22 weeks 6 days ago

Once again, both choices looked great. I have to go with the duck though because of the spuds.

0 Good Comment? Yes | No | Report

from Bjørnejeger wrote 22 weeks 5 days ago

Roast duck, hands down. Crispy skin, juicy and flavorful meat and nothing like potatoes in duck fat,with some finely chopped garlic, lots of salt and pepper and fresh parsley. I've got a goose planned for Christmas day, and I plan on stuffing it with apples and onions and serving it with dumplings, red cabbage and roast stuffed apples. And the above mentioned potatoes on the side.

0 Good Comment? Yes | No | Report

from gumby wrote 22 weeks 4 days ago

Add my vote for the duck. Can't beat anything cooked in duck fat.

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from billerooo wrote 22 weeks 1 hour ago

I make most of my waterfowl into jerky and that "tender" as you call it is perfect for jerky as well as a lot of other things. I also like to make "goose fingers" (steak fingers) and gravy :)

0 Good Comment? Yes | No | Report

Post a Comment

 

All submitted comments are subject to the rules set forth in our Privacy Policy and Terms of Use.