tag:blogger.com,1999:blog-3777488274698041989.post3315980205077996181..comments2023-07-25T04:40:58.419-05:00Comments on Big Food, Big Garden, Big Life: Goose HuntingMaricahttp://www.blogger.com/profile/03856090571383020938noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-3777488274698041989.post-83161489260322710072014-12-19T10:01:07.806-06:002014-12-19T10:01:07.806-06:00Our first Christmas was spent in Germany. Communi...Our first Christmas was spent in Germany. Communications were not then what they are today - so I was on my own. Completely. We had a duck. My stove-oven was a German one (we lived on the local economy) with no temperature markings. Such recipes as I could find indicated a "short", "long" or "medium" flame. In order to determine the length of the flame, I had to get down on my hands and knees and peek through a small opening at the flame level. Oh...and did I mention that I was about 8 + months pregnant? In any case, I started it with a "long" flame, but at some point decided it was roasting too fast, so turned it down to "short" flame. I have no idea what temperatures I used, or what timing I used, but it was delicious with the crusty skin standing away from the body meat in a way that I've never been able to reproduce. (ok...I've only tried it a couple of times since then..) <br />Other than that, we always had plain old turkey - cooked breast down, like my Mom taught me! Not so pretty, but not dry either! And you don't have to baste continuously to get the moistness.sueknoreply@blogger.com