Originally Posted by haverluk
Originally Posted by RandyR
Has anyone tried canning duck or goose breasts?

I am wondering if they would be a lot better canned than the other recipes we use.

The family that got me into waterfowl hunting canned their birds. I believe they cut the breast into large chunks and added a bullion cube and small or half bay leaf for a pint jar. Legs were boned and canned separately from the breasts. Same bullion cube but they would put in a small dried chili. I remember that the results were amazing!!!



Do you remember if they removed all the skin or if it broke up from canning? Sometimes we have a bunch of breasts that would probably be better if they weren't cooked in a croc pot.

"Jerry is dead, Phish suck time to get a job "