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DUCK
& GOOSE COOKING TIMES CHART
|
Type
of Poultry |
Roast
350°F |
Grill
Direct heat |
Smoke
Indirect heat* |
Braise |
Whole
duckling, 4 to 6 lbs
Do not stuff; fatty cavity |
30
to 35 min/lb |
Not
preferred |
2-1/2
hours |
Not
preferred |
Duckling
breast or parts |
2
hrs |
30
to 40 min |
2
hours |
60
to 75 minutes |
Whole
young goose, 8 to 12 lbs |
2-1/2
to
3 hours+ |
Not
suitable |
2
to 2-1/2 hrs |
Not
preferred |
Young
goose, cut up |
2
hours |
35
to 40 min |
2
hours |
2
hours |
NOTE:
Prick skin of whole duck or goose before roasting or smoking so
fat can render.
+
Unstuffed. If stuffed, add 15 to 30 minutes additional time.
*
Indirect method using drip pan.
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