Crock Pot Snow Goose Stew

Friday, March 14th, 2014

Prep Time: 5 Minutes
Cook Time: 14 Hours
It is best to start this before you leave for work or the night before your meal.

(3) Whole Goose Breasts
10 Cups Of Water
8 Cups Beef Broth or Stock (Can Be Substituted with Bullion, 12 Pieces)
1 Large Onion Chopped
6 Large Russett Potatoes Cut In Large Cubes
2 Medium Carrots
1 Can Whole Kernel Corn
1 Can Peas
1 Can Green Beans

Cut goose breasts into quarters and place in the crockpot. Fill the crockpot with 10 cups of water. Depending on the crockpot, cook on high 8 hours or low for 12 hours. Once complete the goose should fall apart. Drain with a strainer and add to crockpot. Add the rest of the ingredients and cook on high for 2 hours.


Pan Sauteed Duck Breasts with Orange Liquer and Black Cherry Sauce

Wednesday, January 18th, 2012

Pan Sauteed Duck Breasts with Orange Liquer and Black Cherry Sauce

10-12 wild duck breasts-no skin.
cajun poultry seasoning
4 Tbsps. Olive oil
1/2 cup finely diced onions
1 Tbsp. minced garlic
3/4 cup Orange Liquer
1~2 Tbsps brown sugar (if unsweetened preserves are used)
1/2 cup Black Cherry preserves
1 Tbsp. real lemon juice
1/4 tsp. dried thyme
1 stick of real butter cut into 8-10 pieces
salt and cracked black pepper to taste

To Cook:

Heat olive oil over Med. High heat in a 12″ saute pan. place duck breasts on a baking sheet and pat dry with paper towels. season duck breasts on both sides with cajun poultry seasoning. Sear duck breasts (in two batches) 3-4 minutes per side and remove to a plate to rest. In the same pan, add onions and garlic, saute 4-5 minutes until onions are clear. Add Orange liquer and stir in until pan drippings are loose. Add lemon juice and pour in liquid on plate from resting duck breasts into the sauce pan-(do not add the duck breast yet!) reduce the liquid to 1/2 volume. Reduce heat to med. low, add Black Cherry preserves and brown sugar and stir to melt preserves. Add dried thyme and stir. cook 2 minutes, then add butter a few pats at a time and stir constantly until all is incorporated. Season to taste with salt and cracked black pepper.

To serve:

slice two breasts cross grain and fan out on a plate. cover the duck with the sauce, just enough…don’t drown it in the sauce.
Serve with a side salad and a nice Pinot Noir!