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.