What do you think are the best parts (tasting and texture) of a goose, a duck, and a chicken?
An experienced Cantonese Chinese BBQ butcher recently informed a family member what he thought were the best parts of a goose, a duck, and a chicken.
For goose, it is the thigh/leg.
For duck, he recommends the breast
For chicken, it is said that the most flavorful piece is a small section of the back, where there is very little meat, but a ton of flavor.
What are your favorite parts?
Chicken>>>wing and oyster
Goose or Duck neck if stuffed and roasted until golden brown and crisp (aka helzel)
Chicken and duck>thigh
Goose>would bet the thigh. the only one I cooked got forgotten when we opened some really nice wine and turned to leather
I like the duck breast on that critter
I like the thigh section of the goose (turkey as well)
Chicken, if I am standing there nibbling, the oysters go first, then the wings, followed by the leg, thigh, and I leave the breast for the rest of the famil.