Side Dish Recipes
Duck Burgers
Most folks don’t think of duck when they think of burgers. Here’s a great way to make good use of lean, healthy duck breasts with burgers that won’t weigh you down in the blind. Grinding your trimmed, skinless duck or goose breasts is relatively simple. If you have meat grinder, run the meat through on…
Read MoreChicken Fried Duck Breast
This recipe comes from Bob Sheldon of Grass Valley, California who won a great prize from Camp Chef to add to his backyard grilling set up for submitting it to one of our KFBK radio contests (N. California). Thanks Bob!
Read MorePortuguese Duck Stew
Linguica sausage is a smoked cured pork sausage made with garlic and paprika originating in Portuguese. Some use liquid smoke if making it at home, but if you can find the real deal at your local ethnic foods market, you are in for a treat.
Read MoreSpicy Thai Duck Salad
From the July-August issue of Ducks Unlimited Magazine. If you’re not a DU member, you should be. Stop by the DU website and learn about all of the great things DU is doing to insure the future of waterfowling in North America.
Read MoreDuck Diane
This dish is entirely too easy. CAUTION when adding the brandy to the hot pan! If you have “juice” leftover, you can pour it over your duck and serve with grilled veggies and a glass of Michael David Wine.
Read MorePan-Seared Duck Breasts with Apple Cider Sauce
I just don’t think a duck should taste like apple pie. This recipe calls for reducing fresh apple cider, which if you can get in season, go for it. This sauce is also great on grilled duck halves. Just combine the sauce ingredients in a sauce pan and reduce liquid down to about 1/2 cup and drizzle sauce over cooked…
Read MoreDuck Stock
Gather up a bunch of duck carcasses, legs and thighs and make a batch of delicious Duck Soup. This is a good way to make use of duck parts that we usually discard. You can also get rid of the root ends and trimmed pieces of carrots, celery and onions (even onion skins are OK!).…
Read MoreDuck, Bacon, Green Beans and Mushrooms
If you would more tips and trick on how to cook your waterfowl so it doesn’t 1 – taste like liver or 2 – end up bone dry, then read my Q&A from Ducks Unlimited here. I also have more duck recipes on DU’s website here.
Read MoreDuck Scaloppine
There are many versions of the classic Italian Scaloppine, which consists of thinly sliced meat, usually veal or chicken, that has been floured and sauteed with wine, chicken, beef or veal stock and a handful of other ingredients. The key is to watch the cooking time. Sliced thinly, your duck will overcook in a heartbeat.…
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