Recipe by Bone Man
I especially like this rub for roasted wild ducks and geese but it works just as well on domestic ones. This should be enough for one goose or two large ducks, such as mallards. You can't make this up much ahead of time or you'll loose the good flavor of the orange zest. You can substitute crushed fennel seed for the basil if you wish. Finally, if you prepare your fowl right at the hunting camp, you can use the rub there as well. Enjoy!
- 3 tablespoons orange peel, freshly zested
- 1 1⁄2 teaspoons seasoning salt
- 1⁄2 teaspoon dried basil
- 2 whole cloves, crushed fine
Directions See How It's Made
- Blend all the rub ingredients.
- Pat the duck or goose dry, inside and out, with paper towels.
- Rub this blend all over the bird(s), inside and out. Try to get some under the skin if you can. Since ducks and geese can have a lot of exterior fat, it's important to get a good amount of rub in the body cavity.
- Allow the seasoned bird to sit for a few minutes after applying the rub and prior to roasting.
- Not all the rub will stick to the bird -- that's okay. Just use whatever sticks.
- NOTE: I also like to melt a stick of butter and pour over the duck or goose once it has been seasoned and is in the roaster.