If you’re an avid hunter like me you’ll realize there aren’t too many sous vide recipes made specifically for wild meat, especially wild (Canada) goose and wild (Mallard) duck.
After looking around for some tips on how to cook both kinds of meat I decided to try the following: wild Canada goose @ 60°C / 140°F for 6 hours and wild Mallard duck @ 60°C / 140°F for 2 hours. I would like to confirm with everyone that this turned out great!
Both types of meat were seared first, vacuum sealed then sous vide with no herbs or spices added to the bag. I whipped up an orange ginger glaze to drizzle on top of both and it paired perfectly!
So in conclusion:
60°C / 140°F for 2h
60°C / 140°F for 6h
1 cup of orange juice, 1 in³ of grated ginger, 1 tbsp soy sauce, 1 tbsp honey, 1/2 tsp worcestershire. Reduce until thick and syrupy.
If anyone else has experience sous vide-ing wild duck or goose I’d love to hear how you cook it!