Duck & Goose
Duck and Goose Cooking Times
of Duck or Goose
|Whole duckling, 4 to 6 lbs
Do not stuff.
|30 to 35 min/lb||Not preferred||2-½ hours||Not preferred|
|Duckling breast or parts||2 hrs.||30 to 40 min||2 hours||60 to 75 minutes|
|Whole young goose, 8 to 12
|2-½ to 3 hours+||Not suitable||2 to 2-½ hrs||Not preferred|
|Young goose, cut up||2 hours||35 to 40 min.||2 hours||2 hours|
NOTE: Prick skin of whole duck or goose before roasting or smoking
so fat can render.
+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.
* Indirect method using drip pan.
- Place duck or goose in an oven cooking bag (or in a covered
dish). Microwave on high 6 to 7 minutes per pound. Crisp
in 500 °F conventional oven 10 to 20 minutes.
- When microwaving parts, arrange in dish or on rack so
thick parts are toward the outside of dish and thin or bony
parts are in the center.
- Allow 10 minutes standing time for bone-in goose or duck;
5 minutes for boneless breast.
- USDA recommends cooking whole duck or goose to 165 °F.
All poultry is safely cooked when the food thermometer reaches
a safe minimum internal temperature of 165 °F in the
innermost part of the thigh and wing and the thickest part
of the breast. When cooking pieces, the breast, drumsticks,
thighs, and wings should be cooked until they reach a safe
minimum internal temperature of 165 °F.