Uses for goose and duck stock? what parts should I save?

[StormySar]

Tis the hunting season and my husband has been bringing home ducks and a couple days ago, a goose too. I try to never let the ducks go to waste, so we save most feathers/down for a future comforter or pillow, cook up the meat, and I usually make stock out of the bones.

What can I use duck and goose stock for, aside from soups containing duck ro goose? The goose stock tastes like chicken stock - can I use it in place of chicken?

Should I save their feet or any other organs/body parts to make a healthier stock? How would I clean those items before putting them in to cook?

What are your favorite recipes for duck or goose? Lately we've been roasting everything and it turns out so well, but we have enough duck now I'd like to expand my horizons, but using just the breast seems like such a waste...

[*Jessica*]

If the goose stock tastes like chicken stock you should be able to use them interchangeably.

I don't have any experience with using feet, but I have used the giblets of turkeys to make broth for gravy at Thanksgiving.

I have to admit that I've never eaten duck or goose, but I would probably just roast them and then use the bones for making stock. Would the meat be good in casseroles in place of chicken or is it completely different tasting?

If nobody else has suggestions, I would try Cooking Light or Epicurious for recipes.

[cristeen]

1- you should definitely be saving their livers, if nothing else. Although the feet will also add a good bit of gelatin to your broth.

2- the stock can be used anywhere you'd use chicken/veg stock... for soup, cooking grains, making sauces/gravies, etc. I'd probably skim it first, since duck/goose tends to be considerably fattier than chicken... skim maybe 1/2 the fat and save it for cooking potatoes or veggies.

3- definitely don't restrict yourself to just using the breast, that's a waste. If you have several birds, you can cut them up and use all the breasts together and the leg/thighs together, etc. Otherwise, you can use the breasts for one meal, then roast the rest and use the shredded meat for pasta, casseroles, etc., and the bones for soup. The meat goes great added to mac & cheese, or in enchiladas or tacos, just for starts. Use it anywhere you'd use precooked beef or chicken.

As for recipes, my fave is a duck liver flan. Duck confit is excellent (duck thigh/leg quarters cooked in duck fat), cassoulet... all traditional uses... For a whole bird I usually just roast, for breasts I pan sear to a med-rare, slice and serve. I've served it to guests sliced over handmade ravioli, and sauteed broccoli rabe. Thighs usually get cooked and shredded. Or you can just remove the breasts from the bird, and roast the rest of the bird... pick the carcass clean and toss the bones in the stock pot, just like you would for a chicken.