The Ospidillo Cafe Duck And Goose Rub Recipes

Steps:

• Blend all the rub ingredients.
• Pat the duck or goose dry, inside and out, with paper towels.
• Rub this blend all over the bird(s), inside and out. Try to get some under the skin if you can. Since ducks and geese can have a lot of exterior fat, it's important to get a good amount of rub in the body cavity.
• Allow the seasoned bird to sit for a few minutes after applying the rub and prior to roasting.
• Not all the rub will stick to the bird -- that's okay. Just use whatever sticks.
• NOTE: I also like to melt a stick of butter and pour over the duck or goose once it has been seasoned and is in the roaster.

Steps:

• Using about three cups of water in a small pan, boil the sausage for a few minutes until it is broken up. Drain, using a colander, and put the sausage and the 1 Tablespoon of Italian Seasoning into a food processor and pulse it until it is of a fine consistency.
• Combine all ingredients, including the sausage, into a large cooking pot on medium heat and bring to a boil. (If you can't find Dale's Steak Seasoning, use 2 teaspoons of soy and one additional teaspoon of Worcestershire sauce). Once it boils, reduce the heat to low and allow it to simmer, covered, for two hours, stirring often.
• At the end of the 2 hours, remove the bay leaves and any pieces of garlic you can find, and serve over hot dogs or footers with mustard and finely diced onions.

Steps:

• Brown and drain the ground chuck and put into a large cooking pot.
• Add all ingredients, except for one cup of water and the bouillon cube. Bring the sauce to a slow boil over low heat.
• Mash the bouillon cube in the cup of water and add to the sauce. (If you do not have a Maggi bouillon cube, just use 1 1/2 regular chicken bouillon cubes).
• Allow the sauce to simmer, covered, over very low heat, stirring occasionally, for 2 hours.
• Serve over hot dogs.
• My personal preferences for ingredient brands are Heinz mustard and Tupelo honey but any brands will do.

Steps:

• Sautee the onion in the olive oil in a thick-bottomed pot until tender. Do not drain.
• Add all other ingredients, cover the pot, and simmer for an hour or so, stirring frequently.
• NOTE: Sometimes, I use 2 large chopped onions instead of just one.