There's no denying that a gravy involving meat with the skin on the meat is way better than without. Try cooking a chicken gravy with skinless chicken and then try it without. The gravy is so much richer, no necessarily healthier, but better with the skin on. We do get people that complain that they would rather just cut the meat off the bone rather then contend with all the bones in their gravy. We understand that, but you're losing two important parts of a duck or goose gravy when you eliminate the bones and the skin. Your gravy's flavor will be lacking by eliminating these two. What we do is, we first wax the duck or goose, then we fillet the meat off the bone keeping the skin attached to the meat. We then brown the meat and onions, and when we add our liquid, we throw the remaining bones into the pot and cook for an hour or two. Towards the end, we remove the bones and you're left with a gravy that has the best of both worlds. It has the great flavor that only bones and skin can give a gravy without the bones. Check out our recipe below:
A Taste of Louisiana from Traub Supply AND Tony Chachere’s
Pot Roasted Duck/Goose with Deer Sausage
-Browning teal -
· However many waxed ducks/geese it takes to fill the bottom of your pot (fillet meat off or leave on bone).
· Rub generously with Tony Chachere’s- no measurements here, Maybe a teaspoon of Tony Chachere’s per side per duck and a tablespoon per side per goose.
· Using a black pot/magnalite, line the bottom of the pot with about 1/8”-1/4” of cooking oil and turn to medium-medium high heat.
· Brown the ducks/geese for 30-60 minutes.
o Flip every so often so they don’t burn.
o Add deer sausage half way through browning process.
o Geese will take longer than ducks.
o As they begin to stick (which is good) to the bottom of the pot and you form a layer of browned duck/goose pieces , you can add a little water to de-glaze (scrape with your spoon also). Continue doing this off and on until the birds are dark brown and sausage has turned a deep red to dark brown.
· Remove ducks/geese and sausage from pot and set aside.
· Add onions and bell peppers and cook down for 5-10 minutes.
· Add ducks/geese back to pot and add chicken/beef stock or water to cover the birds and cook until tender. Add water and adjust seasoning as needed.
o Ducks will probably take 1-1.5 hrs. and geese will take 2-3 hrs (if filleted, remove bones now).
· Serve over cooked rice.
· *Note- Brining the duck the night before may remove some gaminess.
c'est ci bon