The Ospidillo Cafe Duck And Goose Rub - cooking recipe
Ingredients
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3 tablespoons orange peel, freshly zested
1 1/2 teaspoons seasoning salt
1/2 teaspoon dried basil
2 whole cloves, crushed fine
Preparation
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Blend all the rub ingredients.
Pat the duck or goose dry, inside and out, with paper towels.
Rub this blend all over the bird(s), inside and out. Try to get some under the skin if you can. Since ducks and geese can have a lot of exterior fat, it's important to get a good amount of rub in the body cavity.
Allow the seasoned bird to sit for a few minutes after applying the rub and prior to roasting.
Not all the rub will stick to the bird -- that's okay. Just use whatever sticks.
NOTE: I also like to melt a stick of butter and pour over the duck or goose once it has been seasoned and is in the roaster.
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