Beautiful smoked duck

3 Comments

    1. Kelly,

      Yes! The flavors in this recipe’s glaze will work well for goose too. Geese are typically 8-10 lbs. each, whereas ducks are about 5-6 lbs. It would be a good idea to smoke a goose in a lower temperature range, about 275-300°F.

      Thanks!
      -Kim

      1. Goose only resembles duck by its look. The striking difference between these two birds is well known to anyone, who ever attempted to cook them by roasting them in the oven! I am reffering here to a domestic, farm raised species. Farm duckling naturally will have a lot more fat that will have to be rendered during the cookiing process. Goose has a lot less of fat and has also naturally drier meat.( there is of course a farm goose “force fed”to produce a prized liver for a pate in France that is exception). In my 50 years of trying to mimic results of of a rosted duck using tweeking times and temperatures on a goose every attempt failed. The mere fact, that a skinny goose commands price more than twice of a duck, it is a NO BRAINER! So good luck with your experiment, but the result may be closer to a goose jerky for sure.

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