Instructions: Pour boiling marinade over the bird(s); when cool enough to handle wrap in cheesecloth soaked in marinade. Refrigerate for 2 days. Salt birds well 1 hour before cooking, Put 1 onion and 1/2 apple in each cavity (to be discarded before serving). Rub skin with marjoram and lay a strip of larding salt pork over the breastbone. Roast at 300 degrees, basting with butter-water mixture every 10 to 15 minutes. Roast at 18 to 20 minutes per pound for a large goose, 15 to 20 minutes per pound for ducks (approximately 2 hours for a goose, 30 minutes for a duck). Increase heat to 400 degrees toward the end of cooking time to crisp.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.