SMOKED GOOSE OKONOMIYAKI
Okonomiyaki is a super delicious savory pancake hailing from Japan. Cabbage and flour are usually the base, with various proteins and...
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WATERFOWL RECIPES
(Ducks & Geese)
I like to call ducks and geese the fancy pants birds of the wild game culinary world. You technically don't need to do anything fancy with them, but you do need to make sure that you cook the breasts to a medium-medium rare temperature. Anything more and you will end up with food that you'll probably want to give to your dog.
Out of these birds the Canada goose is fairly large weighing in at upwards of 15 pounds. They are also usually preferred over the less popular and smaller snow goose. Snow geese are stronger in flavor and benefit from a good fresh water soak, followed by an aromatic brine. This will help out with the flavor and juiciness of the meat.
Diver ducks fall under the same category as snow geese. They are less popular and can benefit greatly with a fresh water soak followed by a flavorful brine. However, if you like fishy tasting ducks, you can skip this step.
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