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cup beef broth
    2 tablespoons currant jelly
    2 oranges, segmented
    Singe the duck to remove pin feathers; wash and dry. Season with the salt and pepper. Place on a rack in a roasting pan. Roast in a 350° oven 3 hours, or until tender and browned.
    Measure 2 tablespoons of the fat from the roasting pan and pour it into a saucepan. Stir in the flour and gradually add the orange juice, mixing steadily until mixture reaches the boiling point. Add the lemon juice, broth, jelly and orange segments. Cook over low heat 10 minutes. Carve the duck and serve with the sauce. Serves 4.

Roast Duck with Apples
    1 5–6-pound duck
    2 teaspoons salt
    ¼ teaspoon pepper
    2 cloves garlic, minced
    3 cups diced apples
    12 pitted prunes
    1 egg
    4 tablespoons dry bread crumbs
    2 tablespoons brown sugar
    Singe the duck to remove pin feathers; wash and dry. Make a paste of the salt, pepper and minced garlic. Rub into the duck. Mix together the apples, prunes, egg, bread crumbs and sugar. Stuff the duck and close the opening. Place on a rack in a roasting pan.
    Roast in a 400° oven 20 minutes; reduce the temperature to 350° and roast 2½ hours longer or until browned and tender. Pour off the fat a few times during roasting. Serves 4.

Roast Turkey
    12-pound turkey
    1 tablespoon salt
    ½ teaspoon pepper
    1 pound unsweetened pitted prunes
    1 cup water
    4 cups sliced apples
    1 cup dry bread crumbs
    2 teaspoons lemon juice
    1 tablespoon sugar
    1 teaspoon cinnamon
    Season the turkey with the salt and pepper. Cook the prunes in the water for 10 minutes. Drain. Add the apples, bread crumbs, lemon juice, sugar and cinnamon. Mix lightly and stuff the turkey. Sew the opening or fasten with skewers. Place in a roasting pan.
    Roast in a 350° oven 3–4 hours or until the turkey is tender. Turn turkey to brown on all sides. Serves 10–12.

Goose Fricassee
    10-pound goose
    ½ cup flour
    2 teaspoons salt
    ½ teaspoon pepper
    1 teaspoon paprika
    ½ teaspoon garlic powder
    3 tablespoons rendered goose fat
    1 cup diced onions
    2 cups boiling water
    1 small bay leaf
    Buy a young goose and have it disjointed. Remove all the skin. (You can render it with the fat.) Mix the flour, salt, pepper, paprika and garlic powder together. Lightly roll the pieces of goose in the mixture. Brown the goose and onions in 3 tablespoons of the fat. Add the water and bay leaf. Cover and cook over low heat 2½ hours, or until the goose is tender. Remove bay leaf. Serves 8–10.

Roast Stuffed Goose
    12-pound goose
    4 tablespoons rendered goose fat
    1 cup diced onions
    5 cups grated drained potatoes
    1 egg, beaten
    4 teaspoons salt
    1 teaspoon pepper
    1 tablespoon paprika
    ½ teaspoon garlic powder
    Remove as much fat from the goose as possible. (See this page on how to render fat.) Grind or chop the liver and gizzard. Heat 4 tablespoons of the fat in a skillet and lightly brown the onions in it. Stir in the potatoes and cook over low heat 2 minutes, stirring constantly. Cool 5 minutes, then add the egg, 1½ teaspoons salt, ¼ teaspoon pepper and 1 teaspoon paprika.
    Sprinkle the garlic powder and the remaining salt, pepper and paprika on the goose, then stuff it. Sew the openings or fasten with skewers. Place on a rack in a roasting pan. Cover the pan and roast in a 350° oven 30 minutes. Remove the cover and roast 2½ hours longer or until the goose is tender and brown. Serves 8–10.

Goose with Cabbage
    8–10-pound goose
    3 teaspoons salt
    ½ teaspoon pepper
    1 cup sliced onions
    6 pounds cabbage, shredded
    1 tart apple, grated
    Have the goose cut up and season it with 2 teaspoons salt and ¼ teaspoon pepper. Place on a rack in roasting pan and roast in a 350° oven 2 hours or until almost tender.
    Measure 6 tablespoons of the fat from the roasting pan into a heavy casserole or Dutch oven and cook the onions and cabbage in it over low heat for 20 minutes. Add the apple, remaining salt and pepper. Arrange the goose on top. Cover and cook over low heat 1 hour. Serves 8–10.

Cornish