What not to do! I tried this frangelica liquor recipe that I got from youtube. Mash up goose breast with a tenderizer.....batter the whole mess in flour and corn meal. Fry them. Take them out and do something else that I can't remember. Fry them again while adding a buttload of Frangelica.
I ate them and puked until my stomach was lodged in my throat. I'm talking sick as a dog ya'll. I now have a severe aversion to frangelica. I get nautious when I smell that stuff. I wasn't right for a week.
What works? Slow cookers and ducks work together like cheese and wine. Stuff the waterfowl with Tasso, onions and sausage. Fill the slow cooker with Bell peppers, Carrots, Celery and potatoes. Put a few pieces of bacon on top of the waterfowl. Cook it into submission, usually about 7-9 hours.....Money!
Marinate breasts in Italian dressing for about 4 days. Slit breasts and stuff with Jalapenos/Onions/Bell peppers. Big dollop of Cream cheese/Pepperjack cheese. Wrap a piece of bacon around each breast, 2 if your brave. 475-500 degrees for 20 minutes gives you a medium rare breast. No/very little liver taste.
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