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Cooking a country duck or goose begins with choosing a bird. A thorough inspection before buying is half the battle. Give preference to chilled products. This way you can be sure of the freshness of the bird. Feel its sides, the carcass should be dense and fleshy. A slender figure in this case is not the main goal. Choose a meaty carcass with rounded, firm sides. It's good if there is a layer of fat under the skin. When cooking, it will melt and make the bird juicy and soft. Pay attention to the skin, it should be intact with a slightly pink tint. The skin on the legs of a bright yellow color indicates that the bird is no longer young, which means that you risk ultimately getting tough and tasteless meat.