looks awesome. i made cured duck breasts a few years ago and there where pretty good.I do a lot of goose, but wild, as in Canada. The blood is strong smelling and tasting and pushes many people off of eating it. I have had farmers refuse being giving any because they couldn't stand eating them. Terderquick, brown sugar, cure for a week to ten days and smoke it all day after covering in garlic and onion power and as much table grind BP as you can get to stick.
After curing I think people like cured goose over cured venison
don't get the hate/dislike with Canada geese (or should i say there meat)
the people i hunt with think there number 2 for eating (number one being the speckle belly goose) my friend shot a nice big Canada last fall and it was great eating tasted like a good roast beef to me (but again i think deer tastes like beef if cooked right)
maybe am weird but i still think blue wing teal is the best eating duck. and for some reason i always get a few a year. (and was the only time i limited out with ducks they all where blue wing teals)
