Duck, Duck, Goose?

Barry just couldn't pass up a 10lb D'Artagnan Duck (at Black Friday half price) at the supermarket on Friday. I don't think I've ever seen a duck this big.

I Googled what exactly constituted a "normal" Duck weight. 4-5lbs according to the Interwebs. Larger, Pekin Ducks are free range for 45 days then they are force fed four times a day for that extra growth spurt, as growth hormones are not allowed (but force-feeding is?). Thus they achieve a weight of 10-15lbs! I felt very guilty, except I'd already eaten the poor thing for dinner 😒.

I decided to go dumpster diving in the kitchen rubbish for the bird's packaging to see if this was, in fact, a Pekin Duck. To my great surprise, and elation, it was not a Duck after all, but a "Young Goose". Ha! Go figure! It was very good.

We had Duck, I mean, Goose Quesadillas for lunch yesterday and there'll be a BBQ Goose pizza tonight, perhaps. I also envision a Goose Pot Pie in our future

Anyhoo, for night 1 Roast Goose, Barry spatchcocked the beast and I made this Piri-Piri Basting Sauce:

• 2 cloves garlic

• 1 tablespoon smoked paprika

• 2 chillies

• 4 tablespoons rapeseed or olive oil

• 1 teaspoon sugar

• 1 tablespoon white wine vinegar

• Zest and juice of 1 lemon

I also made an À l'Orange sauce from the giblet stock, some orange marmalade, orange zest and juice.

Served with left over potato fennel gratin (see my Boeûf Wellington entry), and a big salad

Convection oven roasted Goose at 300° F, basted in Peri Peri Sauce

The Spatchcocking

Too big for just one roasting pan!