Waterfowl
Mallard with Bourbon Butter Sauce
OK, this recipe comes with a warning. Pay attention. Anytime you add alcohol to a hot pan, there’s gonna be fire. While I know that making fire is a fun, it’s also dangerous. Just to be extra safe, cook this one outdoors. The ducks can be grilled, broiled or pan-seared…just don’t overcook them.
Read MorePreparing Canada Geese
The key to a great goose is to not overcook it. It will taste like liver and hard to chew, but not necessarily be ‘dry’ as remember, goose tend to be fatty. A goose is not a turkey, so don’t treat it in your oven as such.
Read MoreSesame Coated Diver Duck Appetizer with Spicy Mayonnaise
Let’s face it. Old Squaws and Eiders don’t taste like corn-fed mallards. Sometimes, it takes a little extra effort to make some of the more “pronounced” tasting ducks fit for the table. In general, the darker the meat, the stronger the flavor. It’s been my experience that stuffing the whole birds with onions and here’s…
Read MoreCanvasback, Blue Cheese, Mushrooms and Asparagus
Canvasbacks are large, strong ducks that can be a bit dark and lean, depending on where they feed. Here’s a canvasback recipe you’re gonna love. It is ‘fancy’ thanks to you butterflying the breasts and stuffing them with goodness. Invite the boss over for dinner.
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