Duck & goose
Duck breaks the poultry rules. The breast is red meat — score the skin, render it slowly, and serve it medium-rare. The legs are the opposite: they want hours of low heat as confit. And the fat is the whole point; ask the shop to save it. Wild ducks are much leaner and stronger flavored; geese are bigger versions of the same plan.
Not sure where to start?
We'll fill in the standard duck & goose order — the 5 cuts most customers take, cut and wrapped the usual way. Nothing is locked in; change or remove anything after.
Or tell me how you eat
Answer a few quick questions — how many of you there are, how you cook — and I'll fill in the whole sheet with a reason beside every cut.
Off the outline
Fat, bones & odds
Tap any part of the animal to see the meat that comes out of it
How much meat will I actually take home?
Typical duck & goose: 3–10 lb hanging. Don't know it? A live weight of 4–14 lb hangs at about 2.9–10.1 lb.
Enter a hanging weight to see your estimate.
Breast
The steak of the bird. Skin on, scored, cooked from a cold pan to medium-rare.
Don't forget to ask for these
The parts most customers never mention — and most shops throw away if you don't.