Directions for Geese and Ducks is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic method of roasting geese and ducks with a flavouring of finely-shredded fresh sage leaves, salt and black pepper. The full recipe is presented here and I hope you enjoy this classic British version of: Directions for Geese and Ducks.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
Directions for geeſe and ducks.
AS to geeſe and ducks, you ſhould have ſome ſage ſhred fine, and a little pepper and ſalt, and put them in the belly ; but never put any thing into wild ducks.
Modern Redaction
Ingredients:
oven-ready farmed goose or duck
4 tbsp fresh sage leaves, finely shredded
salt and freshly-ground black pepper, to taste
Method:
Wash and dry the bird well then season the body cavity liberally with salt and black pepper. Scatter the finely-shredded sage leaves inside the body cavity then set the bird on a trivet in a roasting dish.
For a guide on how to roast geese and ducks, see the F3 Roasting Guide, but briefly: for a duck, place the bird on a trivet in a roasting tin, cover with foil and transfer to an oven pre-heated to 180°C. Roast for 45 minutes per kg (20 minutes per pound). Remove the foil for the final 30 minutes of cooking to ensure the skin is browned.
For a goose: Place your bird in a trivet in a roasting pan, cover with foil then transfer to an oven pre-heated to 200°C. Roast for 33 minutes per kg (15 minutes per pound) plus 15 minutes. Remove the foil for the final 30 minutes of cooking to ensure the skin is browned.
