When it comes to wild game, it is hard to beat a fatty duck or goose. This honey roasted recipe is the perfect blend of sweet, savory, and fatty. A quick roast combined with stuffing the bird keeps the meat from drying out and the crisp sweet skin is an added bonus. This prep should be in any waterfowlers bag of tricks and works well on any waterfowl.
Ingredients:
4 Apples
Honey
Thyme
Rosemary
Butter
Salt & Pepper
Heat oven to 450 F
Stuff bird with diced apples, sprig of rosemary, fresh thyme, and a honey drizzle.
season with salt and pepper
Then place in oven for about 10 minutes (time varies with size) or to about 120-125 degrees
Remove and baste top with honey and sprinkle with fresh thyme
set oven to broil
place back in for about 5 minutes till skin is golden and crisp.
Internal temp should hit around 135
