Damn I put the camera in the kitchen but when it came down to ready, I
forgot. I roasted a goose, stuffed with sage and onion stuffing,
roast spuds, carrots, parsnips and cauliflower. Was too busy in the
final minutes, it was good. It was all the talk about roast goose
here awhile back that made me decide I had to get one.

On Sun, 03 Nov 2019 19:25:31 -0400, wrote:

>Damn I put the camera in the kitchen but when it came down to ready, I
>forgot. I roasted a goose, stuffed with sage and onion stuffing,
>roast spuds, carrots, parsnips and cauliflower. Was too busy in the
>final minutes, it was good. It was all the talk about roast goose
>here awhile back that made me decide I had to get one.


I usually make it once a year or so. They have gotten quite expensive,
though, and though I am willing to tolerate that with infrequent
purchasing, they are also becoming harder to find in stores. The last
couple I have had to special order.

I like them quite a bit, and the rendered fat is great for roasted
potatoes even months later.

On Sun, 03 Nov 2019 19:08:15 -0500, Boron Elgar
> wrote:

>On Sun, 03 Nov 2019 19:25:31 -0400, wrote:
>
>>Damn I put the camera in the kitchen but when it came down to ready, I
>>forgot. I roasted a goose, stuffed with sage and onion stuffing,
>>roast spuds, carrots, parsnips and cauliflower. Was too busy in the
>>final minutes, it was good. It was all the talk about roast goose
>>here awhile back that made me decide I had to get one.
>
>
>I usually make it once a year or so. They have gotten quite expensive,
>though, and though I am willing to tolerate that with infrequent
>purchasing, they are also becoming harder to find in stores. The last
>couple I have had to special order.
>
>I like them quite a bit, and the rendered fat is great for roasted
>potatoes even months later.

I found that out! $60 but as I don't have it daily... and yes, a
lovely pot of fat safely in the 'fridge.

On Monday, November 4, 2019 at 6:47:21 AM UTC-5, wrote:
> On Sun, 03 Nov 2019 19:08:15 -0500, Boron Elgar
> > wrote:
>
> >On Sun, 03 Nov 2019 19:25:31 -0400, wrote:
> >
> >>Damn I put the camera in the kitchen but when it came down to ready, I
> >>forgot. I roasted a goose, stuffed with sage and onion stuffing,
> >>roast spuds, carrots, parsnips and cauliflower. Was too busy in the
> >>final minutes, it was good. It was all the talk about roast goose
> >>here awhile back that made me decide I had to get one.
> >
> >
> >I usually make it once a year or so. They have gotten quite expensive,
> >though, and though I am willing to tolerate that with infrequent
> >purchasing, they are also becoming harder to find in stores. The last
> >couple I have had to special order.
> >
> >I like them quite a bit, and the rendered fat is great for roasted
> >potatoes even months later.
>
> I found that out! $60 but as I don't have it daily... and yes, a
> lovely pot of fat safely in the 'fridge.

I haven't had goose for ages. I do like the odd duck. The fat is great for making rosti potatoes.

wrote:
>
> Damn I put the camera in the kitchen but when it came down to ready, I
> forgot. I roasted a goose, stuffed with sage and onion stuffing,
> roast spuds, carrots, parsnips and cauliflower. Was too busy in the
> final minutes, it was good. It was all the talk about roast goose
> here awhile back that made me decide I had to get one.

I've still never had roast goose but will try one someday.
So you had the camera handy but too busy in the final
moments to snap a pic? I would have loved to see a pic
of this. Sounds good though.

A Moose in Love wrote:
>
> I haven't had goose for ages. I do like the odd duck.
> The fat is great for making rosti potatoes.

How does an odd duck compare to a regular duck?

On Monday, November 4, 2019 at 11:07:26 AM UTC-5, Gary wrote:
> A Moose in Love wrote:
> >
> > I haven't had goose for ages. I do like the odd duck.
> > The fat is great for making rosti potatoes.
>
> How does an odd duck compare to a regular duck?

Speaking of duck, I've never had a roast breast of duck medium rare, or even rare. I always like it well done. As for an odd duck, a regular duck is captured and sold into slavery. The odd ducks are the ones that got away.

On Monday, November 4, 2019 at 11:19:51 AM UTC-5, A Moose in Love wrote:
> On Monday, November 4, 2019 at 11:07:26 AM UTC-5, Gary wrote:
> > A Moose in Love wrote:
> > >
> > > I haven't had goose for ages. I do like the odd duck.
> > > The fat is great for making rosti potatoes.
> >
> > How does an odd duck compare to a regular duck?
>
> Speaking of duck, I've never had a roast breast of duck medium rare, or even rare. I always like it well done.

I've had it both ways. I'd be hard pressed to say which way I like it better.

Cindy Hamilton

A Moose in Love wrote:
>
> On Monday, November 4, 2019 at 11:07:26 AM UTC-5, Gary wrote:
> > A Moose in Love wrote:
> > >
> > > I haven't had goose for ages. I do like the odd duck.
> > > The fat is great for making rosti potatoes.
> >
> > How does an odd duck compare to a regular duck?
>
> Speaking of duck, I've never had a roast breast of duck medium rare, or even rare. I always like it well done. As for an odd duck, a regular duck is captured and sold into slavery. The odd ducks are the ones that got away.

heheh Well, all jokes aside, I've had both domestic duck and
wild duck. I prefer the domestic duck. The wild has little fat
and even tastes a bit gamey. And then there is the steel shot
issue in wild too. You have to chew carefully in case you missed
one.

On Monday, November 4, 2019 at 11:29:31 AM UTC-5, Gary wrote:
> A Moose in Love wrote:
> >
> > On Monday, November 4, 2019 at 11:07:26 AM UTC-5, Gary wrote:
> > > A Moose in Love wrote:
> > > >
> > > > I haven't had goose for ages. I do like the odd duck.
> > > > The fat is great for making rosti potatoes.
> > >
> > > How does an odd duck compare to a regular duck?
> >
> > Speaking of duck, I've never had a roast breast of duck medium rare, or even rare. I always like it well done. As for an odd duck, a regular duck is captured and sold into slavery. The odd ducks are the ones that got away.
>
> heheh Well, all jokes aside, I've had both domestic duck and
> wild duck. I prefer the domestic duck. The wild has little fat
> and even tastes a bit gamey. And then there is the steel shot
> issue in wild too. You have to chew carefully in case you missed
> one.

I only remember having wild duck once. My dad shotgunned a couple that were swiming around in our irrigation pond. Can't remember the taste, although we used to raise ducks and geese and they were very good.

On 2019-11-04 11:27 a.m., Cindy Hamilton wrote:

>> Speaking of duck, I've never had a roast breast of duck medium
>> rare, or even rare. I always like it well done.
>
> I've had it both ways. I'd be hard pressed to say which way I like
> it better.

I have not had roasted duck breast served rare. I have had it pan fried
and served rare. I was not crazy about it.

On 2019-11-04 12:44 p.m., A Moose in Love wrote:
> On Monday, November 4, 2019 at 11:29:31 AM UTC-5, Gary wrote:

>> heheh Well, all jokes aside, I've had both domestic duck and wild
>> duck. I prefer the domestic duck. The wild has little fat and even
>> tastes a bit gamey. And then there is the steel shot issue in wild
>> too. You have to chew carefully in case you missed one.
>
> I only remember having wild duck once. My dad shotgunned a couple
> that were swiming around in our irrigation pond. Can't remember the
> taste, although we used to raise ducks and geese and they were very
> good.
>

Wild duck is edible. If you were starving and managed to shoot a duck
and cook it you would get some sustenance from it, but not much because
there is not much meat or fat on them. Domestic duck, OTOH, is quite
good, especially if cooked my someone other than myself.

On Monday, November 4, 2019 at 1:02:03 PM UTC-5, Dave Smith wrote:
> On 2019-11-04 11:27 a.m., Cindy Hamilton wrote:
>
> >> Speaking of duck, I've never had a roast breast of duck medium
> >> rare, or even rare. I always like it well done.
> >
> > I've had it both ways. I'd be hard pressed to say which way I like
> > it better.
>
> I have not had roasted duck breast served rare. I have had it pan fried
> and served rare. I was not crazy about it.

I stand corrected. The rare duck breast was pan fried. I don't know how
you'd get a roasted duck breast rare and also get the leg quarter edible.

Cindy Hamilton

On Monday, November 4, 2019 at 8:02:03 AM UTC-10, Dave Smith wrote:
> On 2019-11-04 11:27 a.m., Cindy Hamilton wrote:
>
> >> Speaking of duck, I've never had a roast breast of duck medium
> >> rare, or even rare. I always like it well done.
> >
> > I've had it both ways. I'd be hard pressed to say which way I like
> > it better.
>
> I have not had roasted duck breast served rare. I have had it pan fried
> and served rare. I was not crazy about it.

How about a nice smoked duck?

https://www.youtube.com/watch?v=dhb2UupF6z8

On Mon, 04 Nov 2019 11:06:29 -0500, Gary > wrote:

wrote:
>>
>> Damn I put the camera in the kitchen but when it came down to ready, I
>> forgot. I roasted a goose, stuffed with sage and onion stuffing,
>> roast spuds, carrots, parsnips and cauliflower. Was too busy in the
>> final minutes, it was good. It was all the talk about roast goose
>> here awhile back that made me decide I had to get one.
>
>I've still never had roast goose but will try one someday.
>So you had the camera handy but too busy in the final
>moments to snap a pic? I would have loved to see a pic
>of this. Sounds good though.

Sorry it was too late once I realised. My granddaughter-in-law came
into the kitchen at final prep and said she would carve for me so I
handed her the tools right away! I had put the camera at the carving
site and these days it's difficult to remember to breathe occasionally

On Monday, November 4, 2019 at 1:05:14 PM UTC-5, Dave Smith wrote:
> On 2019-11-04 12:44 p.m., A Moose in Love wrote:
> > On Monday, November 4, 2019 at 11:29:31 AM UTC-5, Gary wrote:
>
> >> heheh Well, all jokes aside, I've had both domestic duck and wild
> >> duck. I prefer the domestic duck. The wild has little fat and even
> >> tastes a bit gamey. And then there is the steel shot issue in wild
> >> too. You have to chew carefully in case you missed one.
> >
> > I only remember having wild duck once. My dad shotgunned a couple
> > that were swiming around in our irrigation pond. Can't remember the
> > taste, although we used to raise ducks and geese and they were very
> > good.
> >
>
> Wild duck is edible. If you were starving and managed to shoot a duck
> and cook it you would get some sustenance from it, but not much because
> there is not much meat or fat on them. Domestic duck, OTOH, is quite
> good, especially if cooked my someone other than myself.

Dave, you once mentioned that when you roasted duck in the past it didn't turn out so good. One thing I know is that under done duck is not good, nor is over done duck. Get a meat thermometer and just put the duck in the oven without seasoning or anything. Just roast it until it's done. I often wonder why people have a problem roasting duck. It's as easy as roasting a chicken. I think the whole idea of roasting a duck is perhaps throwing them off. ???

On 2019-11-04 1:57 p.m., dsi1 wrote:
> On Monday, November 4, 2019 at 8:02:03 AM UTC-10, Dave Smith wrote:
>> On 2019-11-04 11:27 a.m., Cindy Hamilton wrote:
>>
>> I have not had roasted duck breast served rare. I have had it pan
>> fried and served rare. I was not crazy about it.
>
> How about a nice smoked duck?
>
> https://www.youtube.com/watch?v=dhb2UupF6z8
>
That looks interesting. I would gladly try that, but I don't want to be
the one frying something as big as a duck in a wok with that much hot
oil over direct flame.

On 2019-11-04 4:05 p.m., A Moose in Love wrote:
> On Monday, November 4, 2019 at 1:05:14 PM UTC-5, Dave Smith wrote:

>> Wild duck is edible. If you were starving and managed to shoot a
>> duck and cook it you would get some sustenance from it, but not
>> much because there is not much meat or fat on them. Domestic duck,
>> OTOH, is quite good, especially if cooked my someone other than
>> myself.
>
> Dave, you once mentioned that when you roasted duck in the past it
> didn't turn out so good. One thing I know is that under done duck is
> not good, nor is over done duck. Get a meat thermometer and just put
> the duck in the oven without seasoning or anything. Just roast it
> until it's done. I often wonder why people have a problem roasting
> duck. It's as easy as roasting a chicken. I think the whole idea of
> roasting a duck is perhaps throwing them off. ???
>

Thanks, but I have given up on duck. I can cook. I just can't cook
duck. Of all the ducks I have cooked I have had only one turn out
decently. Some have been disasters. After my last failure I decided to
relegate duck to a restaurant meal.

On Monday, November 4, 2019 at 6:30:37 PM UTC-5, Dave Smith wrote:
> On 2019-11-04 4:05 p.m., A Moose in Love wrote:
> > On Monday, November 4, 2019 at 1:05:14 PM UTC-5, Dave Smith wrote:
>
> >> Wild duck is edible. If you were starving and managed to shoot a
> >> duck and cook it you would get some sustenance from it, but not
> >> much because there is not much meat or fat on them. Domestic duck,
> >> OTOH, is quite good, especially if cooked my someone other than
> >> myself.
> >
> > Dave, you once mentioned that when you roasted duck in the past it
> > didn't turn out so good. One thing I know is that under done duck is
> > not good, nor is over done duck. Get a meat thermometer and just put
> > the duck in the oven without seasoning or anything. Just roast it
> > until it's done. I often wonder why people have a problem roasting
> > duck. It's as easy as roasting a chicken. I think the whole idea of
> > roasting a duck is perhaps throwing them off. ???
> >
>
> Thanks, but I have given up on duck. I can cook. I just can't cook
> duck. Of all the ducks I have cooked I have had only one turn out
> decently. Some have been disasters. After my last failure I decided to
> relegate duck to a restaurant meal.

I don't get it. Just put it into the oven and roast it. You probably think that duck is some kind of gourmet meat, but it's not. It's meat like chicken.

wrote:

> Damn I put the camera in the kitchen but when it came down to ready, I
> forgot. I roasted a goose, stuffed with sage and onion stuffing,
> roast spuds, carrots, parsnips and cauliflower. Was too busy in the
> final minutes, it was good. It was all the talk about roast goose
> here awhile back that made me decide I had to get one.

I still haven't tried a goose.

Gary wrote:

> A Moose in Love wrote:
> >
> > I haven't had goose for ages. I do like the odd duck.
> > The fat is great for making rosti potatoes.
>
> How does an odd duck compare to a regular duck?

Dunno but the 'Canadian Geese' (local bred here) blocked several major
roads this morning, if you didnt see it.

On 2019-11-04 7:44 p.m., cshenk wrote:
> wrote:
>
>> Damn I put the camera in the kitchen but when it came down to ready, I
>> forgot. I roasted a goose, stuffed with sage and onion stuffing,
>> roast spuds, carrots, parsnips and cauliflower. Was too busy in the
>> final minutes, it was good. It was all the talk about roast goose
>> here awhile back that made me decide I had to get one.
>
> I still haven't tried a goose.
>

Other than a lot of fat that will be good for roasting potatoes, you
haven't missed much.

On Mon, 4 Nov 2019 20:01:01 -0500, Dave Smith
> wrote:

>On 2019-11-04 7:44 p.m., cshenk wrote:
>> wrote:
>>
>>> Damn I put the camera in the kitchen but when it came down to ready, I
>>> forgot. I roasted a goose, stuffed with sage and onion stuffing,
>>> roast spuds, carrots, parsnips and cauliflower. Was too busy in the
>>> final minutes, it was good. It was all the talk about roast goose
>>> here awhile back that made me decide I had to get one.
>>
>> I still haven't tried a goose.
>>
>
>Other than a lot of fat that will be good for roasting potatoes, you
>haven't missed much.

Since you can't cook it, why say that?

On 2019-11-04 8:10 p.m., wrote:
> On Mon, 4 Nov 2019 20:01:01 -0500, Dave Smith
> > wrote:
>
>> On 2019-11-04 7:44 p.m., cshenk wrote:
>>> wrote:
>>>
>>>> Damn I put the camera in the kitchen but when it came down to ready, I
>>>> forgot. I roasted a goose, stuffed with sage and onion stuffing,
>>>> roast spuds, carrots, parsnips and cauliflower. Was too busy in the
>>>> final minutes, it was good. It was all the talk about roast goose
>>>> here awhile back that made me decide I had to get one.
>>>
>>> I still haven't tried a goose.
>>>
>>
>> Other than a lot of fat that will be good for roasting potatoes, you
>> haven't missed much.
>
> Since you can't cook it, why say that?
>

I have had goose many times. Based on my experiences, no one else can
cook it.

wrote:

> On Mon, 4 Nov 2019 20:01:01 -0500, Dave Smith
> > wrote:
>
> > On 2019-11-04 7:44 p.m., cshenk wrote:
> >> wrote:
> >>
> >>> Damn I put the camera in the kitchen but when it came down to
> ready, I >>> forgot. I roasted a goose, stuffed with sage and onion
> stuffing, >>> roast spuds, carrots, parsnips and cauliflower. Was
> too busy in the >>> final minutes, it was good. It was all the talk
> about roast goose >>> here awhile back that made me decide I had to
> get one. >>
> >> I still haven't tried a goose.
> >>
> >
> > Other than a lot of fat that will be good for roasting potatoes,
> > you haven't missed much.
>
> Since you can't cook it, why say that?

Personally I am interested in trying something new to us. They are
simply pretty pricey here so have not tried it yet.

On Monday, November 4, 2019 at 1:20:14 PM UTC-10, Dave Smith wrote:
> On 2019-11-04 1:57 p.m., dsi1 wrote:
> > On Monday, November 4, 2019 at 8:02:03 AM UTC-10, Dave Smith wrote:
> >> On 2019-11-04 11:27 a.m., Cindy Hamilton wrote:
> >>
> >> I have not had roasted duck breast served rare. I have had it pan
> >> fried and served rare. I was not crazy about it.
> >
> > How about a nice smoked duck?
> >
> > https://www.youtube.com/watch?v=dhb2UupF6z8
> >
> That looks interesting. I would gladly try that, but I don't want to be
> the one frying something as big as a duck in a wok with that much hot
> oil over direct flame.

Good point

On Mon, 04 Nov 2019 20:00:45 -0600, "cshenk" > wrote:

wrote:
>
>> On Mon, 4 Nov 2019 20:01:01 -0500, Dave Smith
>> > wrote:
>>
>> > On 2019-11-04 7:44 p.m., cshenk wrote:
>> >> wrote:
>> >>
>> >>> Damn I put the camera in the kitchen but when it came down to
>> ready, I >>> forgot. I roasted a goose, stuffed with sage and onion
>> stuffing, >>> roast spuds, carrots, parsnips and cauliflower. Was
>> too busy in the >>> final minutes, it was good. It was all the talk
>> about roast goose >>> here awhile back that made me decide I had to
>> get one. >>
>> >> I still haven't tried a goose.
>> >>
>> >
>> > Other than a lot of fat that will be good for roasting potatoes,
>> > you haven't missed much.
>>
>> Since you can't cook it, why say that?
>
>Personally I am interested in trying something new to us. They are
>simply pretty pricey here so have not tried it yet.

I couldn't find a fresh one so settled for frozen.

I gave it three days in the 'fridge to unfreeze and opened it up on
the day and retrieved the giblets for gravy. I left the uncovered
goose in the 'fridge overnight, makes the skin more crispy, all same
as roasting duck.

I made a stuffing of breadcrumbs, sage and finely chopped onions and
put that in the goose just before roasting. I started with a fan oven
set about 240c on fan, goose breast side down, for 20 minutes. You
need to cook on a rack to let the fat drain off. Some people complain
goose is soggy and fatty, that's because it was not on a rack!

I then turned the oven down to 190°c on fan and left it for a couple
of hours turned back to breast up. Forgot to add, I lightly pricked
the breast area where most of the fat is before cooking. When it was
brown and crispy enough, I loosely covered with foil for the remainder
of the cooking time.

A Moose in Love wrote:
>
> I often wonder why people have a problem roasting duck.
> It's as easy as roasting a chicken. I think the whole idea
> of roasting a duck is perhaps throwing them off. ???

True. The one time I bought a domestic duck from the grocery,
I just roasted it same as a chicken and it turned out
delicious.

Only odd thing to me was it's shape. Rather than a rounded
chicken, this duck was like a rectangular body with
wings and legs.

On Tue, 05 Nov 2019 09:21:19 -0500, Gary > wrote:

>A Moose in Love wrote:
>>
>> I often wonder why people have a problem roasting duck.
>> It's as easy as roasting a chicken. I think the whole idea
>> of roasting a duck is perhaps throwing them off. ???
>
>True. The one time I bought a domestic duck from the grocery,
>I just roasted it same as a chicken and it turned out
>delicious.
>
>Only odd thing to me was it's shape. Rather than a rounded
>chicken, this duck was like a rectangular body with
>wings and legs.

You can't feed as many with a duck, I reckon two adults one kid per
duck. I also apply the leaving it to dry uncovered in the 'fridge
overnight to make sure the skin is all crispy.

On Mon, 04 Nov 2019 cshenk wrote:
>
>Personally I am interested in trying something new to us. They are
>simply pretty pricey here so have not tried it yet.

I really don't think goose is worth the price, they are greasy and
there's a lot of waste. A lot of people don't like eating roast goose
for the same reason they don't like roast duck, there's a lot of fat
to contend with and they can be gamey so require potent seasoning.
For something different I can highly recommend a fresh ham... and if
you don't need to feed many people a half ham works well... I prefer
the butt half, it's easier to carve and I find it tastier than the
shank half. There are many ways to prepare fresh ham, it cn be boned,
butterflied and stuffed. the fresh ham bone hakes a fabulous stock. A
fresh ham is the king of roasts, I think far better than a beef rib
roast. And a fresh ham won't set you back a mortgage payment,
shouldn't run any more per pound than pork chops. However just like
goose you'll probably need to order fresh ham in advance as most
markets don't stock them, if no one buys it its shelf life is short
and if frozen can't be sold as fresh meat. However once cooked fresh
ham freezes well, but I'll guarantee you won't have left overs, it
disappears quicker than roast turkey.
https://www.foodnetwork.com/recipes/...recipe-1945997

On Tue, 05 Nov 2019 09:21:19 -0500, Gary > wrote:

>A Moose in Love wrote:
>>
>> I often wonder why people have a problem roasting duck.
>> It's as easy as roasting a chicken. I think the whole idea
>> of roasting a duck is perhaps throwing them off. ???
>
>True. The one time I bought a domestic duck from the grocery,
>I just roasted it same as a chicken and it turned out
>delicious.
>
>Only odd thing to me was it's shape. Rather than a rounded
>chicken, this duck was like a rectangular body with
>wings and legs.

Like a nekid dyke! hehehe

On Monday, November 4, 2019 at 2:12:50 PM UTC-10, A Moose in Love wrote:

> I don't get it. Just put it into the oven and roast it. You probably think that duck is some kind of gourmet meat, but it's not. It's meat like chicken.

In your town, a duck might just be a duck. On this rock most folks won't roast a duck - we eat duck at Chinese restaurants. Not always, but if it's a special occasion, I'll order Peking duck. It's just special. Folks on the mainland will eat Peking duck wrapped in a pancake, we like to use a bun.

On Tuesday, November 5, 2019 at 1:34:16 PM UTC-5, dsi1 wrote:
> On Monday, November 4, 2019 at 2:12:50 PM UTC-10, A Moose in Love wrote:
>
> > I don't get it. Just put it into the oven and roast it. You probably think that duck is some kind of gourmet meat, but it's not. It's meat like chicken.
>
> In your town, a duck might just be a duck. On this rock most folks won't roast a duck - we eat duck at Chinese restaurants. Not always, but if it's a special occasion, I'll order Peking duck. It's just special. Folks on the mainland will eat Peking duck wrapped in a pancake, we like to use a bun.

How many folks on your rock would roast a turkey or chicken?

Cindy Hamilton

On Tuesday, November 5, 2019 at 9:07:56 AM UTC-10, Cindy Hamilton wrote:
> On Tuesday, November 5, 2019 at 1:34:16 PM UTC-5, dsi1 wrote:
> > On Monday, November 4, 2019 at 2:12:50 PM UTC-10, A Moose in Love wrote:
> >
> > > I don't get it. Just put it into the oven and roast it. You probably think that duck is some kind of gourmet meat, but it's not. It's meat like chicken.
> >
> > In your town, a duck might just be a duck. On this rock most folks won't roast a duck - we eat duck at Chinese restaurants. Not always, but if it's a special occasion, I'll order Peking duck. It's just special. Folks on the mainland will eat Peking duck wrapped in a pancake, we like to use a bun..
>
> How many folks on your rock would roast a turkey or chicken?
>
> Cindy Hamilton

About the same as the mainland. I've done it many times. The Hawaiians like to leave roasting ducks to the Chinese, who are the experts.

I was once into making the perfect turkey. It took me about 5 years to figure it out. The last time I cooked a chicken it was in my Ronco Showtime Rotisserie and it was pretty good. Why do you ask such a silly question?

On Tuesday, November 5, 2019 at 2:42:37 PM UTC-5, dsi1 wrote:
> On Tuesday, November 5, 2019 at 9:07:56 AM UTC-10, Cindy Hamilton wrote:
> > On Tuesday, November 5, 2019 at 1:34:16 PM UTC-5, dsi1 wrote:
> > > On Monday, November 4, 2019 at 2:12:50 PM UTC-10, A Moose in Love wrote:
> > >
> > > > I don't get it. Just put it into the oven and roast it. You probably think that duck is some kind of gourmet meat, but it's not. It's meat like chicken.
> > >
> > > In your town, a duck might just be a duck. On this rock most folks won't roast a duck - we eat duck at Chinese restaurants. Not always, but if it's a special occasion, I'll order Peking duck. It's just special. Folks on the mainland will eat Peking duck wrapped in a pancake, we like to use a bun.
> >
> > How many folks on your rock would roast a turkey or chicken?
> >
> > Cindy Hamilton
>
> About the same as the mainland. I've done it many times. The Hawaiians like to leave roasting ducks to the Chinese, who are the experts.
>
> I was once into making the perfect turkey. It took me about 5 years to figure it out. The last time I cooked a chicken it was in my Ronco Showtime Rotisserie and it was pretty good. Why do you ask such a silly question?

I asked it because I wanted the information. I don't know much about the
culinary habits of Hawaiians (apart from what you've posted), and it didn't
seem like something Google could tell me.

Cindy Hamilton

"dsi1" wrote in message
...

On Monday, November 4, 2019 at 2:12:50 PM UTC-10, A Moose in Love wrote:

> I don't get it. Just put it into the oven and roast it. You probably
> think that duck is some kind of gourmet meat, but it's not. It's meat
> like chicken.

In your town, a duck might just be a duck. On this rock most folks won't
roast a duck - we eat duck at Chinese restaurants. Not always, but if it's a
special occasion, I'll order Peking duck. It's just special. Folks on the
mainland will eat Peking duck wrapped in a pancake, we like to use a bun.

===

I had to Google that. It looks good

wrote:

> On Mon, 04 Nov 2019 20:00:45 -0600, "cshenk" > wrote:
>
> > wrote:
> >
> >> On Mon, 4 Nov 2019 20:01:01 -0500, Dave Smith
> >> > wrote:
> >>
> >> > On 2019-11-04 7:44 p.m., cshenk wrote:
> >> >> wrote:
> >> >>
> >> >>> Damn I put the camera in the kitchen but when it came down to
> >> ready, I >>> forgot. I roasted a goose, stuffed with sage and
> onion >> stuffing, >>> roast spuds, carrots, parsnips and
> cauliflower. Was >> too busy in the >>> final minutes, it was good.
> It was all the talk >> about roast goose >>> here awhile back that
> made me decide I had to >> get one. >>
> >> >> I still haven't tried a goose.
> >> >>
> >> >
> >> > Other than a lot of fat that will be good for roasting potatoes,
> >> > you haven't missed much.
> >>
> >> Since you can't cook it, why say that?
> >
> > Personally I am interested in trying something new to us. They are
> > simply pretty pricey here so have not tried it yet.
>
> I couldn't find a fresh one so settled for frozen.
>
> I gave it three days in the 'fridge to unfreeze and opened it up on
> the day and retrieved the giblets for gravy. I left the uncovered
> goose in the 'fridge overnight, makes the skin more crispy, all same
> as roasting duck.
>
> I made a stuffing of breadcrumbs, sage and finely chopped onions and
> put that in the goose just before roasting. I started with a fan oven
> set about 240c on fan, goose breast side down, for 20 minutes. You
> need to cook on a rack to let the fat drain off. Some people complain
> goose is soggy and fatty, that's because it was not on a rack!
>
> I then turned the oven down to 190°c on fan and left it for a couple
> of hours turned back to breast up. Forgot to add, I lightly pricked
> the breast area where most of the fat is before cooking. When it was
> brown and crispy enough, I loosely covered with foil for the remainder
> of the cooking time.

That is close to how some make domestic duck. Yes, a rack is essential
with a fatty bird. I don't have a 'fan oven' but suspect we might call
it convection oven here? I don't have that either as I kinda like the
standard oven with no learning curve required.

Gary wrote:

> cshenk wrote:
> > Personally I am interested in trying something new to us. They are
> > simply pretty pricey here so have not tried it yet.
>
> Never seen one in a grocery store but was told by one store
> butcher that you can special order one. Definitely pricey.

Love ya Gary but you really need to get out more than just Kroger..
Local area has them at 5 stores within 5 miles of you.

On Thu, 07 Nov 2019 20:39:16 -0600, "cshenk" > wrote:

wrote:
>
>> On Mon, 04 Nov 2019 20:00:45 -0600, "cshenk" > wrote:
>>
>> > wrote:
>> >
>> >> On Mon, 4 Nov 2019 20:01:01 -0500, Dave Smith
>> >> > wrote:
>> >>
>> >> > On 2019-11-04 7:44 p.m., cshenk wrote:
>> >> >> wrote:
>> >> >>
>> >> >>> Damn I put the camera in the kitchen but when it came down to
>> >> ready, I >>> forgot. I roasted a goose, stuffed with sage and
>> onion >> stuffing, >>> roast spuds, carrots, parsnips and
>> cauliflower. Was >> too busy in the >>> final minutes, it was good.
>> It was all the talk >> about roast goose >>> here awhile back that
>> made me decide I had to >> get one. >>
>> >> >> I still haven't tried a goose.
>> >> >>
>> >> >
>> >> > Other than a lot of fat that will be good for roasting potatoes,
>> >> > you haven't missed much.
>> >>
>> >> Since you can't cook it, why say that?
>> >
>> > Personally I am interested in trying something new to us. They are
>> > simply pretty pricey here so have not tried it yet.
>>
>> I couldn't find a fresh one so settled for frozen.
>>
>> I gave it three days in the 'fridge to unfreeze and opened it up on
>> the day and retrieved the giblets for gravy. I left the uncovered
>> goose in the 'fridge overnight, makes the skin more crispy, all same
>> as roasting duck.
>>
>> I made a stuffing of breadcrumbs, sage and finely chopped onions and
>> put that in the goose just before roasting. I started with a fan oven
>> set about 240c on fan, goose breast side down, for 20 minutes. You
>> need to cook on a rack to let the fat drain off. Some people complain
>> goose is soggy and fatty, that's because it was not on a rack!
>>
>> I then turned the oven down to 190°c on fan and left it for a couple
>> of hours turned back to breast up. Forgot to add, I lightly pricked
>> the breast area where most of the fat is before cooking. When it was
>> brown and crispy enough, I loosely covered with foil for the remainder
>> of the cooking time.
>
>That is close to how some make domestic duck. Yes, a rack is essential
>with a fatty bird. I don't have a 'fan oven' but suspect we might call
>it convection oven here? I don't have that either as I kinda like the
>standard oven with no learning curve required.

Convection/fan same thing. My stove (which is nearly 17 years old, a
Whirlpool) has a setting that you set the oven to the temperature that
you would use if you were not going to use fan and it will reset it to
the appropriate (slightly lower) setting for the fan to operate, very
useful.

cshenk wrote:
>
> Gary wrote:
>
> > cshenk wrote:
> > > Personally I am interested in trying something new to us. They are
> > > simply pretty pricey here so have not tried it yet.
> >
> > Never seen one in a grocery store but was told by one store
> > butcher that you can special order one. Definitely pricey.
>
> Love ya Gary but you really need to get out more than just Kroger..
> Local area has them at 5 stores within 5 miles of you.

Never been to Kroger. It's close (2 miles) but I don't drive
around to different stores for a "deal." I see their sale
ads each week in the paper but nothing impressive.

I shop at 2 local stores that supply all my needs.
Each is only 1 mile away but one includes annoying
high traffic driving. It's an early morning rush hour
nightmare with everyone speeding to get to work on time.

The other one is always a no-traffic casual trip towards
the oceanfront. It's my favorite.

Your part of the city is an entirely different world from
my oceanfront area. Seriously.