Crockpot Goose Or Duck With Apples Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
1: text file,
Directions:
another one that i just made up one day, so please accept the vagueness
works with whole ducks, part ducks, whole geese, or part geese...
measure out about two cups of good red wine... drink one...
pour the other cup into a slow cooker of pressure cooker on *LOW*...
get three-ten apples, eat one or two and dice the rest... probably core
them, but peeling is optional...
place the apples in the wine and then dump in your meat...
if the ducks/geese are whole, you might consider putting most of the apples
inside them (assuming you believe in gutting your fowl and not cooking guts
together with the bird...if you do, i take no responsibility for this
recipe...legally, morally, or gastronomically)
if the meat and apples arent mostly covered, pour enough wine into the
mixture to bring them up to about 3/4 covered...if you just happen to not
have much wine left in the bottle, finish it yourself, because a good red
wine shouldnt sit around very long, nor should you have to share it since
you are going to all this trouble doing the cooking...
cover and simmer until the meat is almost falling off the bones (if you
took the bones out, ill leave it to you to define tender)...
this is one of those things you can do in the morning and have ready when
you come back from work, and also have the advantage of having all the
people in the house go nuts smelling the good cooking smells...
serve the meat...and make sauce from the apples...leftover wine/apple juice
can be used as a au jus for serving the meat...
best applesauce youll ever eat...
and if you do this before you go to work, the wine should help start your
day pretty well too...
btw...im originally from michigan, so we know that there is one kind of
apple you should never use for eating or cooking use...those "delicious"
apples deported from washington...we tried not to grow them, but used
decent apples instead...realizing that the only thing good about the
"delicious"; was that it shipped...hence we knew that the people from
washington state were deporting them to the rest of the country, and making
big advertising noises about their wonderful qualities, all the time
keeping the few good apples they grew to themselves...
now...if i cant start a flame war of some sort with this post, we all must
be too busy hunting to care....
jim hewitt hewitt@gloria.cord.edu rec.hunting
NYC Nutrilink: N0^00000
Source from luhu.jp
works with whole ducks, part ducks, whole geese, or part geese...
measure out about two cups of good red wine... drink one...
pour the other cup into a slow cooker of pressure cooker on *LOW*...
get three-ten apples, eat one or two and dice the rest... probably core
them, but peeling is optional...
place the apples in the wine and then dump in your meat...
if the ducks/geese are whole, you might consider putting most of the apples
inside them (assuming you believe in gutting your fowl and not cooking guts
together with the bird...if you do, i take no responsibility for this
recipe...legally, morally, or gastronomically)
if the meat and apples arent mostly covered, pour enough wine into the
mixture to bring them up to about 3/4 covered...if you just happen to not
have much wine left in the bottle, finish it yourself, because a good red
wine shouldnt sit around very long, nor should you have to share it since
you are going to all this trouble doing the cooking...
cover and simmer until the meat is almost falling off the bones (if you
took the bones out, ill leave it to you to define tender)...
this is one of those things you can do in the morning and have ready when
you come back from work, and also have the advantage of having all the
people in the house go nuts smelling the good cooking smells...
serve the meat...and make sauce from the apples...leftover wine/apple juice
can be used as a au jus for serving the meat...
best applesauce youll ever eat...
and if you do this before you go to work, the wine should help start your
day pretty well too...
btw...im originally from michigan, so we know that there is one kind of
apple you should never use for eating or cooking use...those "delicious"
apples deported from washington...we tried not to grow them, but used
decent apples instead...realizing that the only thing good about the
"delicious"; was that it shipped...hence we knew that the people from
washington state were deporting them to the rest of the country, and making
big advertising noises about their wonderful qualities, all the time
keeping the few good apples they grew to themselves...
now...if i cant start a flame war of some sort with this post, we all must
be too busy hunting to care....
jim hewitt hewitt@gloria.cord.edu rec.hunting
NYC Nutrilink: N0^00000
Source from luhu.jp