Goose the Market

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your full service butcher shop and specialty food + wine market

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today's menu

  • sandwich menu
  • seafood catch list: order by 4pm Thursday for pick up beginning 3pm Friday 317-924-4944

upcoming events

  • free tastings, professional knife sharpening, and more

join the club

get the details and become a member (or give a gift!)

  • wine of the month club

  • beer & cheese of the month club

gift cards in good taste

  • order a gift card and we'll delivery it direct

make a reservation for Goose's Enoteca

  • reserve the entire space for a private, after-hours event OR reserve a table for a wine tasting with paired menu: click here for more info

what's inside goose the market?

  • daily selection of sandwiches, soups, gelato, and small plates
  • cut-to-order beef, pork, poultry, and game from small Indiana farms raising their animals on pasture
  • armstead cheeses from near and far
  • slow cured and smoked meats, salumi, and sausages from Smoking Goose and other producers here and abroad
  • fresh produce, artisan breads, preserves, sauces, pickles, pasta, crackers, flours and grains, and more
  • craft beer and wine by the bottles to take home
  • beer and wine by the glass + cheese and charcuterie boards and small plates in our cellar Enoteca (21 and over only)

donation request?

  • please complete this form

meat mail?

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Phone
(317) 924-4944

Location
2503 N. Delaware St
Indianapolis IN 46205

Hours
Goose is closed on Thanksgiving day.
M-F 10am–8pm
Sat-Sun 10ap–6pm
last call in our cellar Enoteca is about 30 minutes before closing time

about goose
Our market is built around the love of phenomenal food, the people who passionately produce it, and the rest of us who can’t wait to get our hands on it.

Order our salumi, sausages, bacon, and more for direct delivery from smokinggoose.com

Order our salumi, sausages, bacon, and more for direct delivery from smokinggoose.com


goose

Canada Goose Jacks
canada goose victoria parka
páistí géanna canada
canada goose expedition
canada goose sizing chart

Duck and Goose Recipes

slow roast duck recipe
Photo by Holly A. Heyser

This is my collection of duck recipes, primarily for wild ducks as well as geese. While most wild ducks enjoy a good reputation, geese are undeservedly maligned as greasy, livery and tough. Yes, they can be all these things, but properly done, a wild goose (or a domestic, for that matter) is essentially a large duck.

A normal wild goose, such as a Canada, snow or whitefront will feed four, while a small goose (cackler, Aleutian or Ross’) will serve two heartily. A domestic goose or a giant Canada (really any Canada larger than 10 pounds) can serve as many as six.

Don’t overcook waterfowl breasts or they will be livery. Rare-to-medium is the mantra. As for the legs, thighs and wings, slow cook them to make them tender. Duck and goose legs are not nearly as tough as pheasant legs because waterfowl don’t do as much walking around. But their wings can be very tough.

If you find yourself with diving ducks, such as scaup, ringnecks, red-heads, buffleheads, goldeneyes, ruddy ducks, oldsquaw or eiders (or brant, for that matter) You may need to brine them to soften any possible fishy taste.

One easy way to tell is to cut off the “Pope’s Nose,” or tail of the duck, and render out the fat in a small frying pan. If the fat smells icky, brine the duck with salt, sugar and garlic, plus any aromatic herbs that strike your fancy.

Jump to: PREP WORK  | MASTER RECIPES | RECIPES BY PART OF BIRD

A note on all recipes: If you use domestic geese or ducks for any of them, it is vital that after you thaw them out, you remove all of the body cavity fat and then prick the skin all around with the point of a filet knife or something else narrow and pointy. Domestic geese are flying pigs, raised for their delicious fat as much as their meat.

PREP WORK

« Back to Top

How to Break Down a Duck or Goose

Basic instructions on how to cut up a whole duck or goose. These instructions work with pretty much any bird.

Read More

Wild duck fat

How to Render Duck Fat

Basic instructions on how to render your own duck or goose fat.

Read More

My video for plucking ducks or geese with hot water and melted paraffin wax:

If you only have a few ducks to pluck, or don’t want to use hot wax, here is my video for dry-plucking a duck or goose:

My video for skinning a duck or goose. I skin sea ducks, fishy divers and snow geese:

MASTER RECIPES

« Back to Top

slicing seared duck breast

How to Cook Duck Breasts

Step by step instructions on how to pan-sear a duck breast to make the skin extra crispy and the meat medium-rare.

Read More

roast wild duck recipe

Roast Wild Duck

Simple instructions on how to roast a wild duck. Use this with most wild birds, or with Muscovy ducks.

Read More

slow roast duck recipe

Slow Roasted Duck

Use these instructions when you are roasting a very fat wild bird or a domesticated duck.

Read More

How to smoke a duck

How to Make Smoked Duck

A master recipe for smoking ducks and geese. This works with both wild and domesticated birds.

Read More

duck jerky recipe

Wild Duck or Goose Jerky

Another master recipe, this time for jerky. My seasonings are allspice, chile, thyme and mushroom powder, but you can use whatever spice mix you want.

Read More

surf scoters

10 Ways to Eat Sea Ducks

If you have a sea duck or otherwise fishy duck, here are 10 proven recipes for working with stinky ducks.

Read More


RECIPES BY PART OF THE BIRD

« Back to Top

Duck and Goose Breast Recipes

Recipes for both skin-on and skinless duck and goose recipes.

Read More

Easy roast duck legs

Legs, Thighs and Wings

Duck and goose legs are wonderful, but they need to be cooked slow and low. You’ll find recipes for them here.

Read More

goose stew barley recipe

Soups, Stews and Broths

Hearty stews, refined soups and basic duck stock, plus recipes for duck demi-glace and consomme.

Read More

corned gizzards with spaetzle

Duck and Goose Giblets Recipes

Don’t forget the giblets! Recipes for everything from simple seared liver to fancy dishes with hearts and gizzards.

Read More

German smoked goose breast recipe

Duck Charcuterie

Recipes for cured duck and goose meat, from whole cuts to sausages, smoked duck and terrines. This is a great use for smelly ducks like shovelers and sea ducks, by the way.

Read More

On Eating Snow Geese

Some thoughts on eating the unjustly maligned snow goose.

Read More

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  1. cooking Duck - IAWaterfowlers says:

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Goose's Vegan Cookery

JAVASCRIPT

Pages

  • ABOUT
  • AQUAFABA
  • RECENT POSTS

Friday, August 26, 2016

HOW TO MAKE A VEGAN FRIED EGG - PART1



Wonderful changes are afoot in the world of vegan egg making. I wanted to take a minute to convey some of what I've learned in the last year and provide some pointers on making your own.

Sunday, May 29, 2016

Mojito Alcohol Powder



Summer's here, and hot humid days sometimes impel me to make mojitos. Having recently stumbled down an interesting road trying to make powders for aquafaba-based cookery like ice cream and mayonnaise, I wondered what it would take to make a powdered mojito. Not a mix, mind you, to which you have to add your rum, but rum and all, as an instant mojito mix that just needs water...


Sunday, May 22, 2016

JUST FABA


What are you left with when you take the AQUA out of AQUAFABA? Why, just FABA, of course.

After a hundred hours of experimentation with canned and homemade aquafaba last March, it slowly dawned on me that powdered aquafaba was far more easier to work with than liquid from various sources with unknown consistencies. Powder had a near indefinite shelf life, could be transported cheaply, and could form the basis of so many things like meringue powders and fancy new egg replacer powders (coming soon!!).  It also makes it possible to standardize aquafaba, so that you know exactly what the consistency is every time you use it. That can be key to working with some of the more finicky recipes.  So that's why I almost always use powdered aquafaba these days. It's not only easier to work with, I think it's going to be integral to the development of all things aquafaba in the future...

Monday, March 14, 2016

EGGLESS AQUFABA KEY LIME PI

Another π  for breakfast? In honor of 3/14/16 (That's 3.14159 rounded, of course) and in an attempt to wake up a sleepy blog, I am recreating my first post from last March, the COCONUT KEY LIME PI. 

This time, however, I wanted to get rid of the coconut and try out a few other ideas along the way. So, here it is, the EGGLESS KEY LIME PI.  It turned out as delectable as I imagined.



Sunday, April 26, 2015

YET ANOTHER WAFFLE POST



Previously, in a post called Never Eat Soggy Waffles, I had tried an #aquafaba waffle using our family's go-to pancake recipe. While they turned out better than expected, I wanted to try something a bit simpler -- something without ground flax seeds, garbanzo bean flour, or safflower oil. Those aren't exactly ingredients everyone has lying around.  So, I whipped up a batch this weekend with simple, accessible ingredients, and they were surprisingly good! I also learned more about how easy it is to convert aquafaba foam into emulsions, which can be a super useful thing when you want to work on icings, fudge, mayo, etc.

Saturday, April 25, 2015

MORE MAYO MADNESS



I just ran out of Hampton Creek's Just Mayo during lunch yesterday. I think I am justified in saying it's the best vegan mayo on the market. That's just the truth! Unfortunately we live a few hours drive from the nearest source, and I needed vegan mayo for my soft taco, stat!  And I just happen to have 1/4 cup of aquafaba sitting on the counter waiting to be whipped ...

Monday, April 20, 2015

PERFECT VEGAN CHOCOLATE CHIP NUT COOKIES


When I was just five years old, I remember hiding with my younger brother as quietly as we could on the top of our bunk bed, as my mother went room to room in the house calling for us. I don't remember what it was we thought we were going to be in trouble for, but we were convinced she thought we had done something terrible and believed that the top bunk was a perfect hiding spot. It turns out, however, that it was an awful hiding spot, and she wasn't looking all over for us because we had done something bad, it was because she had just made an amazing batch of chocolate chip cookies and wanted us to come have some! That was my first memory of chocolate chip cookies.


Older Posts Home




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Order our salumi, sausages, bacon, and more for direct delivery from smokinggoose.com

Order our salumi, sausages, bacon, and more for direct delivery from smokinggoose.com


goose

Canada Goose Jacks
canada goose victoria parka
páistí géanna canada
canada goose expedition
canada goose sizing chart

Duck and Goose Recipes

slow roast duck recipe
Photo by Holly A. Heyser

This is my collection of duck recipes, primarily for wild ducks as well as geese. While most wild ducks enjoy a good reputation, geese are undeservedly maligned as greasy, livery and tough. Yes, they can be all these things, but properly done, a wild goose (or a domestic, for that matter) is essentially a large duck.

A normal wild goose, such as a Canada, snow or whitefront will feed four, while a small goose (cackler, Aleutian or Ross’) will serve two heartily. A domestic goose or a giant Canada (really any Canada larger than 10 pounds) can serve as many as six.

Don’t overcook waterfowl breasts or they will be livery. Rare-to-medium is the mantra. As for the legs, thighs and wings, slow cook them to make them tender. Duck and goose legs are not nearly as tough as pheasant legs because waterfowl don’t do as much walking around. But their wings can be very tough.

If you find yourself with diving ducks, such as scaup, ringnecks, red-heads, buffleheads, goldeneyes, ruddy ducks, oldsquaw or eiders (or brant, for that matter) You may need to brine them to soften any possible fishy taste.

One easy way to tell is to cut off the “Pope’s Nose,” or tail of the duck, and render out the fat in a small frying pan. If the fat smells icky, brine the duck with salt, sugar and garlic, plus any aromatic herbs that strike your fancy.

Jump to: PREP WORK  | MASTER RECIPES | RECIPES BY PART OF BIRD

A note on all recipes: If you use domestic geese or ducks for any of them, it is vital that after you thaw them out, you remove all of the body cavity fat and then prick the skin all around with the point of a filet knife or something else narrow and pointy. Domestic geese are flying pigs, raised for their delicious fat as much as their meat.

PREP WORK

« Back to Top

How to Break Down a Duck or Goose

Basic instructions on how to cut up a whole duck or goose. These instructions work with pretty much any bird.

Read More

Wild duck fat

How to Render Duck Fat

Basic instructions on how to render your own duck or goose fat.

Read More

My video for plucking ducks or geese with hot water and melted paraffin wax:

If you only have a few ducks to pluck, or don’t want to use hot wax, here is my video for dry-plucking a duck or goose:

My video for skinning a duck or goose. I skin sea ducks, fishy divers and snow geese:

MASTER RECIPES

« Back to Top

slicing seared duck breast

How to Cook Duck Breasts

Step by step instructions on how to pan-sear a duck breast to make the skin extra crispy and the meat medium-rare.

Read More

roast wild duck recipe

Roast Wild Duck

Simple instructions on how to roast a wild duck. Use this with most wild birds, or with Muscovy ducks.

Read More

slow roast duck recipe

Slow Roasted Duck

Use these instructions when you are roasting a very fat wild bird or a domesticated duck.

Read More