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Ingredients
- Â Â Cleaned goose or possibly ducks - (allow 1 lb.
- Â Â Boiling marinade
- Â Â (perhaps the Beer Bird Marinade) see * Note
- Â Â Salt to taste
- 1 sm Onion per bird
- 1/2 x Apple per bird
- 1 Tbsp. Crushed marjoram for a goose
- Â Â (or possibly 1 tsp. crushed marjoram per duck)
- Â Â Larding salt pork as needed
- 3 Tbsp. Melted butter mixed with
- 1/2 c. Cool water
Directions
- Pour boiling marinade over the bird(s); when cold sufficient to handle wrap in cheesecloth soaked in marinade. Chill for 2 days. Salt birds well 1 hour before cooking, Put 1 onion and 1/2 apple in each cavity (to be discarded before serving). Rub skin with marjoram and lay a strip of larding salt pork over the breastbone. Roast at 300 degrees, basting with butter-water mix every 10 to 15 min. Roast at 18 to 20 min per lb. for a large goose, 15 to 20 min per lb. for ducks (approximately 2 hrs for a goose, 30 min for a duck). Increase heat to 400 degrees toward the end of cooking time to crisp.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 912g | |
| Calories 1480 | |
| Calories from Fat 769 | 52% |
| Total Fat 86.16g | 108% |
| Saturated Fat 42.03g | 168% |
| Trans Fat 0.0g | |
| Cholesterol 696mg | 232% |
| Sodium 960mg | 40% |
| Potassium 3109mg | 89% |
| Total Carbs 3.22g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.41g | 0% |
| Protein 164.72g | 264% |
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