The Aylesbury duck, imported into the US from England around 1840, is best known for it's moist, slightly gamey meat and rich, dark fat that lends itself to being perfect for gravy.
The Brown African goose is a lovely domestic bird that is actually not African despite it's name. It was developed in the 1870's when Toulouse and Chinese Swan geese were crossed.
In the 4-6 pound range, the Aylesbury duck requires more cooking time at a lower temperature than other ducks, and are best cooked raised on a rack, allowing the fat to drain.
The African Brown goose, which grows to the 8-10 pound range has a heavy, tasty meat that is as succulent as poultry gets and is best cooked like the duck, on a rack, slow and low.
Cooking Instructions for ducks and geese:
About 180 degrees Fahrenheit for 5 hours. At the end of 5 hours bring the temperature to about 300F to achieve an internal temperature of 190F.
One Fresh African Goose (8-10 lbs) and One Aylesbury Duck (5-6 lbs) – Overnight Shipping Included - $219.00
One Fresh African Goose (about 8 – 10 lbs each) – Overnight Shipping Included - $172.00
Two Fresh Aylesbury Ducks (about 4 - 5 lbs each) – Overnight Shipping Included - $142.00
Two Fresh Aylesbury Ducks (about 5 - 6 lbs each) – Overnight Shipping Included - $162.00
One Fresh Aylesbury Duck (about 5 – 6 lbs each) – Overnight Shipping Included - $98.00