We raise Pilgrim Geese, they dont like water much, which is great on our little parched farm, they have a plastic wading pool to bathe in. They are the greatest parents, goslings in spring are collectively raised by the aunties, mom, and dad. We sell young geese, but keep the best one for the Holidays.My 100th recipe in here is dedicated to the Holiday Goose. Home butchered mid December, hung 6 days in a cold barn, aged till tender. Humanely raised, no artificial anything except de-wormer, Ivermectin, as one in three wild geese have worms. The down and feathers make a great pillow. The wing feathers make dusters.I make foie gras pate from the liver. Geese fatten themselves up just before winter migration, double the size of their livers, and when they finish migration six weeks later, their livers are normal size again. No forced feeding.I smoke the leg meat and serve that as jerkey. The carcass and organs make the best goose broth stock for soups and gravies. The goose skin is very flavorful, mixed with goosefat, it makes a delicacy the french call rilettes, a sandwich spread. The center piece for the holiday dinner are the breasts. I serve them with roasted pecans, baked apples and roasted fingerling potatoes.

A duck has over one pound of lean duck breasts, perfect for a special dinner for two. The sauce is a thick shallot cream sauce with mild green peppercorns and a good california brandy.The breasts are marinated, then quickly sauteed in a cast iron skillet, rested to cook inside. Served with small french fingerling whole potatoes cooked in their skin, fried thai eggplant, sweet pepper.

Mama goose laid her first spring egg this week, 6 ounces, 171 grams, my dog got it before I did. I lured mama goose in her goose run with whole corn and chopped carrots and locked the gate, so she can build a nest in peace, and hiss at me and the dog when we get close. She will now lay 30 or more eggs next 30 days.To use chicken eggs for these recipes, replace one goose egg with 3 large chicken eggs. One goose egg is as big as three chicken eggs, and the yolk alone is 2 ounces.Here are my proven goose egg recipes, we preserve these egg yokes and enjoy them year round. Egg whites go into salads and dogfood.

Geese gorge themselves in the wild before their annual migration till their livers have doubled with fat, then migrate, and six weeks later, their livers are back to normal. Hunters called these geese foie gras geese. Their livers weigh over 200 grams just before migration, half a pound. Normally, goose livers are around 100 grams.We do not support commercial force feeding of geese to expand their livers multifold, but use naturally fattened livers to make goose liver fois gras pate.With a store bought frozen goose, look at the date of processing and buy a winter goose.We fatten and butcher a farm goose once a year in winter. Our geese dont migrate, they are Farm geese called Lincoln Geese.Here is the recipe for this delicacy, natural goose liver pate foie gras.

Confit means roasted in its own fat only, no oils or butters added. The meat becomes very tender and the skin and fat peel right off. The lean duck meat is then sauteed in preserved or fresh fruits sauce. We like raspberry marmelade sauce for duck leg quarters confit.

You use a duck leg quarter, skin on, with cured green and black olives, large ones, to bake this special dish.

This flattens a marinated whole duck so it smokes and cooks in a short time in the barbecue.Serves well with roasted miniature potatoes and shallots, mushrooms, and sprouts.An expensive gourmet dinner for four, but the trimmings, duck fat and carcass make four more free duck soup wild rice dinners, eight dinners from one duck.#GoldenApron23

Use the leg quarter of a fresh duck, skin on, about one pound, to make this fragrant and tasty dinner. Serve over boiled rice or noodles to absorb the delicious sauce.

The fat of ducks is in the skin to keep this waterbird warm. I make duck pate with skin, fat, scraped carcass meat and duck liver and chicken liver. Wrapped in thinly sliced bacon. The molten fat makes an airtight cap over the pate, it preserves the creaminess.There is enough weight in the duck skin, scraped meat, fat and liver to make four pounds of country pate. Country pate is made without cream. Foie gras pate is made with cream. A duck liver weighs 50 grams, I add chicken livers to make duck pate creamier.To taste unadulterated flavor of duck, a quick roast of an unseasoned bird will deliver crisp skin, scraped meat, and molten fat as ingredients for the duck pate. The addition of mild chicken liver and pork bacon wrap will not diminish or alter the delicate duck flavor or texture in this country pate.

Whole young lamb shoulder is 2 pounds, deboned and trimmed to a 1 1/2 pound piece of tender meat, prepared here in four steps: marinaded, simmered, roasted, in bean sauce, then seared to a perfect finish. Foolproof every time! The meat is served on a platter on top of the beans with boiled young potatoes. A sophisticated dish, easy to make.

Mild meaty turkey legs retain delicate flavors like lavender oil, rose water, thyme, lemon zest and honey when marinated and then grilled just enough. This oil, honey and balsamic marinade creates a crispy crust with juicy meat inside. If you dont have these specialty items, see my recipes in here how to make your own simple lavender oil, rose water and balsamic vinegar.

After almost 100 years, our oldest Chinese Restaurant in town went out of business. They left us this brilliantly simple recipe, ginger onion duckbreast broth and whole duck dinner. Here is how to cut the breast and the rest of the whole duck with a cleaver in 24 bite size chopstick pieces for dipping in ginger onion glaze and hot broth. In this recipe, broth is served with dinner and steamed yellow turmeric rice. Leftover broth makes delicious vietnamese duck Pho soup.#GlobalApron