Roast Goose or Duck

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Clean, singe, draw goose or duck and prepare same as for Roast Chicken. Cut open the gizzard, clean well and pull off the inner skin. Lay liver in salt water. Cut off top point of heart, squeeze out the blood and cut open on one side. Season all with salt, pepper, ginger and rub over with a little garlic if desired. Stuff goose with Dressing No. 3. Place in a roasting pan on a rack, and set in hot oven with 2 tablespoons fat drippings in the pan.

If fowl is young and fat, have no water in the pan; if old, add a little water while basting. Cover pan and brown fowl on one side, turn and brown on the other. Keep turning and basting every 15 minutes until fowl is tender, keeping pan closely covered all the time. Prick the fat skin with a fork from time to time to let the fat try out. Roast from 1 to 4 hours or until the meat on breast and legs are tender to the touch. Skim most of the fat from pan, add 2 tablespoons flour and 1 cup of hot water to form a gravy. Cover and keep hot. Serve hot with Apple Sauce. If goose is fat stuff with Apple Stuffing.