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 


2 T butter

parts for 2 to 3 ducks or 1 to 2 geese

(I wouldn’t recommend doing the breast this way. It will get too leathery.)

1 teaspoon poultry seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp adolf’s tenderizer

1 packed tsp brown sugar

1/2 tsp chili powder

4 cups water

2 cubes of  beef bullion

2 tablespoons of concentrated tomato paste (optional)


Melt butter in a stock pot over medium heat.

Add the parts and brown while stirring about 4 – 5 minutes.

Mix together all the spices and add to the parts. Stir until seasonings are fragrant, only a minute or two.

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.

To make a nice gravy:  Remove the parts to a dish. Pour the liquid into a fat separator. Pour the liquid into a gravy boat or bowl, reserving the fat on top.

Add 1 tablespoon of butter to the pan with the separated fat. Make a rue by adding 4 T of flour. Pour the rest of the liquid slowly into the flour and fat mixture, stirring briskly.

I should address Giblets here. We like those too, just add to the pot. They cook up to be very tender and tasty. My husband says they are a but of a pain to clean, but he likes them cooked so much it’s worth the effort.