Duck and Goose opens October 19th here in Idaho.

I would like an opinion on how I cook Waterfowl.

I also posted this on BackyardChickens forum, keep in mind.

Here’s how I cook duck or goose. I always cook it at 355°F. Then, I weigh the animal. Duck or goose, the time calculation is the same.

For example, a duck I bought at the store is 6.5 pounds. Convert that to kilograms. It sounds weird, but it’s an effective method I discovered. Trust me.

That comes to 2.94835 kg.

Cook it for 30 minutes per kilogram. Now the math. 2.94835×30 is equal to about 88.45 minutes. That is one hour and 28 minutes. More math. Take 60, divide it by 100, then multiply it by the decimal in the number. In this case, 0.45.

That equals 27.

So, you cook the duck at 355°F for one hour 28 minutes and 27 seconds.

This also works if you are using a goose. The weight is what you really need to know.

I know, it’s a weird way of cooking waterfowl, but it works. Every time I cooked with this method, it comes out perfectly.

I forgot to add, make sure that you poke holes in the skin all over the water fowl so the fat can render out.


I would like to know if there can be any improvements for this recipe I came up with. The only drawback is the skin isn’t crispy.

Any improvements?


Jared