Canning duck or goose is a practical way to preserve rich, flavorful meat—whether from a farm bird, a homegrown bird, or wild game. Properly canned poultry stores for months on the pantry shelf and makes quick meals easy.
Duck and goose are prized for their tender, deeply flavored meat. While freezing is an option, pressure canning lets you keep jars of ready-to-use meat that require no refrigeration until opened. The canning process for duck and goose is very similar to canning other poultry such as chicken or turkey.
Ingredients for Duck and Goose
The ingredient list is simple: the bird, optional salt, and optional hot water or broth. Quality of ingredients and proper handling are the keys to great results.
- Dressed duck or goose (wild or domestic)
- Salt (optional, for flavor)
- Hot water or broth (optional, for packing)
As a guideline, expect roughly 24 pounds of dressed duck or goose to yield about 10 pints or five quarts. Adjust quantities for smaller or larger batches—this recipe scales without affecting safety because there are no additional low-acid ingredients.
Canning Duck and Goose
Start with freshly dressed birds chilled for 6–12 hours, or use store-bought birds thawed in the refrigerator. Chilling allows the muscles to relax, improving texture and flavor after cooking.
Trim excess fat, then cut the meat into pieces that will fit easily into jars while leaving a 1″ headspace. You may can the meat bone-in or boneless; both methods are safe when processed to the correct times and pressures. Choose bone-in pieces for slightly shorter processing times, as bones conduct heat into the jar more effectively.
There are two common packing methods:
- Hot pack: Partially cook the meat by boiling, baking, or steaming until it is about two-thirds done. Pack the hot meat into jars, add 1 tsp salt per quart (1/2 tsp per pint) if desired, then top with hot broth or boiling water, leaving 1″ headspace. Hot packing usually yields the best quality in the jar.
- Raw pack: Pack raw pieces into jars, add salt if desired, then ladle boiling water or broth over the meat, leaving 1″ headspace. Raw packing without added liquid is an approved method for poultry, but it often yields less liquid in the finished jar and can produce drier meat at the top of the jar.
Wipe jar rims, apply lids, and tighten rings fingertip-tight. Load jars into your pressure canner, lock the lid, and vent steam for 10 minutes before bringing the canner up to the required pressure and placing the weight or adjusting the gauge.
Processing times and pressures (follow the method for your canner type):
- Dial-gauge canner: With bones — pints 65 minutes, quarts 75 minutes at 11 lb pressure. Boneless — pints 75 minutes, quarts 90 minutes at 11 lb pressure.
- Weighted-gauge canner: With bones — pints 65 minutes, quarts 75 minutes at 10 lb pressure. Boneless — pints 75 minutes, quarts 90 minutes at 10 lb pressure.
These processing times apply to both hot- and raw-pack methods. After the processing period ends, turn off the heat and allow the canner to cool and depressurize naturally. Wait five minutes after the canner indicates it is depressurized, remove the lid carefully, then wait an additional 10 minutes before removing jars. Let jars cool undisturbed at room temperature for 24 hours, then check seals, label, and store. Properly canned duck or goose is best used within one year for peak quality.
Altitude Adjustments
Processing times remain the same with altitude changes, but required pressure increases with elevation. Use the correct pressure for your altitude and canner type.
Dial-gauge pressure canners:
- 0 to 2,000 ft — 11 lb pressure
- 2,001 to 4,000 ft — 12 lb pressure
- 4,001 to 6,000 ft — 13 lb pressure
- 6,001 to 8,000 ft — 14 lb pressure
Weighted-gauge pressure canners:
- 0 to 1,000 ft — 10 lb pressure
- Above 1,000 ft — 15 lb pressure
Serving Duck and Goose
Canned duck and goose are versatile. Use the meat cold in salads and sandwiches, or heat it in soups, stews, pasta, tacos, or savory pies. Simmer the meat with aromatics such as garlic, onions, and bay leaf, or deglaze with a splash of wine or broth to boost flavor. Serve with mashed potatoes, rice, steamed vegetables, or use as a pizza or pastry filling—there are many ways to enjoy canned poultry.
Poultry Canning Recipes
Other poultry recipes to consider for canning and pantry-stocking:
- Canning chicken and mushrooms in garlic sauce
- Canning chicken curry (Ball canning recipe)
- Canning chicken marsala
- Chicken vegetable soup
Meat Canning Recipes
Poultry isn’t the only meat suitable for canning. Consider other recipes for beef, ground beef, leftover turkey, or savory fillings to keep a well-stocked pantry.