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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?

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  1. Breast of goose, duck thigh, the elbow part of a chicken wing if cut Chinese-style (the wing into 3 pcs), the two-bone piece of the wing if not.

    1 Reply
    1. re: buttertart

      My exact preferences. Plus the livers from all 3.

    2. 1. Crispy skin
      2. Crispy skin
      3. Crispy skin

      5 Replies
          1. re: nooyawka

            All those in favor, say "Aye". The motion carries.

            1. re: flavrmeistr

              I think LorenM and followers are absolutely corect and none of you is invited to my house!

              1. re: happenings

                if it's really crisp and well-rendered, my "cook's treat" is the pope's/bishop's/parson's nose

      1. Goose>>thigh
        Duck>>>Breast
        Chicken>>>wing and oyster
        and.............................
        Goose or Duck neck if stuffed and roasted until golden brown and crisp (aka helzel)

        1. 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

          1. 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.