In our Other Poultry category, you’ll learn more about key temperatures for duck, goose, and Cornish game hen.
A roast goose for Christmas is about as nostalgic as it gets. Even if you never had goose as a child, you’d probably agree that there’s something homey, comforting, familiar about the idea. No, goose is not exceedingly popular in the States, but that doesn’t mean you can’t enjoy it. With proper temperature tools and…
If you’re reading this blog, there’s a good chance that you’re not afraid of a little effort in your cooking—if it means you’ll be getting something special out of it. Often, amazing food takes a little more effort, and that’s ok. But today, I want to talk about a dish that doesn’t take very much…
There’s nothing quite so classically ‘winter’ as a roast duck or roast goose. Whether it’s for a holiday dinner or for a cozy Sunday at home, the deep flavor and luxurious, almost beefy texture of a duck hit the spot in these cold, dark months. Plus, duck and goose both boast copious amounts of warm-flavored…
There are generally two groups of people in this country that eat duck: those with plenty of money to buy it in restaurants and those that hunt it themselves. Duck breast and duck confit adorn the tables of the finest restaurants, while roast duck and duck sausage abound in the hunter’s kitchen. But there is…
Have you heard of the turducken? The turkey-stuffed-with-duck-stuffed-with-chicken? This chimera of meat waded out of the Louisiana bayous sometime in the 1980s and has been seen terrorizing Thanksgiving tables ever since. Why do I say terrorizing? Because the turducken is a thermo-logistical nightmare. Think about it. You create a giant sphere of meat that must…
Master Peter, and the two ubiquitous young Cratchits went to fetch the goose, with which they soon returned in high procession. Such a bustle ensued that you might have thought a goose the rarest of all birds; a feathered phenomenon, to which a black swan was a matter of course—and in truth it was something…
