If you breast out your duck or goose you end up with “parts”. My husband doesn’t like to waste anything, so here is how I make the parts edible:  I call this

Pot ‘O Parts


1 T butter

1 T oil

1/2 onion diced

3 cloves garlic, minced

1/2 teaspoon poultry seasoning

2 cups chicken stock (or 2 cubes of bullion in 2 Cups water)

1 cup water (or amount to barely cover)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 tablespoons of concentrated tomato paste (optional)

parts for 2 to 3 ducks or 1 to 2 geese


Add butter and oil to a stock pot over medium-high heat. When the butter has melted, add the onions and garlic. Sauté for 5 – 6 minute.

Heat the water and chicken stock. Don’t add yet

Add the parts and stir around just to lightly brown. Stir and brown for about 4 minutes. Now add the liquid and the rest of the ingredients.

Lower heat to a simmer. Cover and simmer 4 to 6 hours (goose could take longer) until meat starts to separate from the bones.

This is not a pretty dish and I guarantee your kids won’t eat it, but your hunter will!! If you are really industrious you could cool the meat, remove it from the bone and use it for taco meat or add to chili. We just eat it off the bones. I wouldn’t recommend doing the breast this way. It will get too leathery.

To store I remove the meat to a dish, strain the liquid into a fat separator and then pour the liquid back over the meat to keep it moist and dispose of the fat. I do recommend storing it with some of the liquid. If you don’t want to strain, or don’t have a fat separator just pour it all over the meat and refrigerate. The fat will solidify on the top and you can remove a lot of it then.

This really is very tasty. My husband loves it, and so do I actually. It just isn’t very pretty and you have bones to deal with.

I should address Giblets here. We like those too, so I sprinkle them with Adolf’s (or any brand) meat tenderizer and use a steel pronged meat tenderizer to poke them a lot. This isn’t real easy, but if you use your body weight you can break up the tough membrane pretty well. Then just add to the pot.