Roast Duck or Goose with Fruit Stuffing
INGREDIENTS:

: 2  medium naval oranges
: 4 cups bread cubes, toasted (about 6 slices bread)
: 1 large apple, peeled, cored, and chopped, about 1 cup
: ½ cup golden raisins
: ½ cup chopped pecans
: 1 teaspoon salt
: ½ teaspoon ground nutmeg
: 10 to 12 pound goose

PREPARATION:

1. Peel and section the oranges over a measuring cup, reserve 2 tablespoons of juice. Dice oranges.
2. In a large mixing bowl, toss together bread cubes, diced oranges, chopped apple, raisins, pecans
   reserved orange juice, salt and nutmeg.
3. Cover and let stand at room temperature for 60 minutes, toss again.
4. Stuff body cavity of goose. With a sharp fork, prick goose legs and wings all over so excess fat will
  be released while roasting. Do not put any additional fat on goose.
5. Place goose on a rack in a shallow roasting pan.
6. Roast at 325 degrees for 3 ¾ to 4 ¼ hours, spooning off excess fat from time to time. 

 

Honeyed Duck or Goose
INGREDIENTS:

: 4 ducklings or 1 large goose
: 1 teaspoon dried leaf basil
: 1 teaspoon ground ginger
: 1 ½ teaspoon salt
: 1 cup honey
: 1 stick butter
: ½ cup orange juice
: 2 teaspoon lemon juice
: ¼ teaspoon dry mustard


PREPARATION:

1. Mix together basil, ginger and salt.
2. Mix together in sauce pan, honey, butter, orange and lemon juices and dry mustard boil
   for 3 minutes.
3. Put about 1 teaspoon of basil mixture inside of each duck and rub any left over on the outside.
4. Stuff ducks with orange slices. Pour haft the honey mixture over the ducks in roaster.
5. Cover and roast at 400 degrees for 30 minutes. Reduce heat to 350 degrees, turn ducks breast
   down, and roast, basting occasionally with the rest of the honey mixture, until ducks are very tender,
   about 2 ½ hours.
6. Turn breast side up for the last half hour to brown.

Goose Shish-ka-bobs

INGREDIENTS:

: goose breast (s)
: bacon
: pineapple, chunked
: mushrooms
: green peppers
: teriyaki marinade or your favorite flavor
: skewers, soaked in water


PREPARATION: 

1. Cut the goose breast into 1 inch cubes.
2. Place meat and mushrooms in a glass dish.
3. Cover with the marinade.
4. Cover and refrigerate a few hours or overnight.
5. Remove from marinade and drain.
6. Cut the bacon into 1 ½ inch slices. Slice the pepper in to 1 inch pieces.
7. Place the ingredients on the skewers randomly except make sure a piece of bacon is next to the goose 
   meat.
8. Grill over low to medium heat until done.
9. Avoid flare-ups.