Wild Duck/Goose in Gravy
Submitted by danedanes
Wild duck or goose browned in a skillet, stuffed with apple and onion, then braised in homemade gravy until the meat falls right off the bone. Honest, hearty hunter’s fare.
YIELD
4 servingsPREP
30 minCOOK
READY
4 hrsThis is the kind of recipe that gets passed down from deer camp to deer camp, scribbled on an index card and stained with gravy.
Wild duck or goose gets a good flour coating, browned on all sides, then stuffed with quartered apple and onion before settling into a Dutch oven surrounded by chunky potatoes.
A rich pan gravy gets poured over everything, the lid goes on, and the oven does the rest for the next 3 to 4 hours.
When it comes out, the meat is falling-off-the-bone tender and the potatoes have soaked up every last drop of that savory gravy. Half a duck per plate, pass the extras, and let everyone dig in.
Variations
- Add carrots and celery around the bird for a more complete pot roast
- Stir a splash of red wine or beer into the gravy for deeper flavor
- Use sweet potatoes instead of white for a slightly sweeter, richer side
Pro Tips
- Brown the bird slowly and thoroughly; that golden crust is where all the gravy flavor starts
- Make more gravy than you think you need (4-5 cups); the long braise absorbs a lot
- The apple inside the cavity isn’t for eating; it helps steam the bird from the inside and mellows any gamey flavor
- Check the liquid level halfway through and add water if the pot is getting dry
Ingredients
Directions
Lightly salt and pepper inside of bird(s).
Roll in flour to coat.
Slowly brown bird on all sides.
Remove bird to Dutch oven. Add flour to pan drippings. Cook and stir until brown. Add water, salt, and pepper. Cook and stir until thickened. I usually make 4 to 5 cups of gravy. Stuff cavities with apple, onion, and chunked potato. Put potatoes and onions around bird. Pour gravy over all. Cover. Bake slowly 3½ to 4 hours or until the meat is falling off the bones -- tender and moist. Serve ½ duck to each person or slice goose. Pass potatoes, onions and gravy.
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