Side Dish Recipes

What’s wrong with a duck that is crispy on the outside and juicy on the inside? Absolutely nothing. The preparation works best with a high BTU burner (30K or more) and a large pot with plenty of oil, but it can be done in the home kitchen as well. If you use a small pot,…

Making a traditional Creole, whether it is made with duck, chicken, shrimp, etc., requires a fair amount of time to properly make the stocks and slowly simmer the ingredients. If I gave you the long version, most of you wouldn’t bother to cook it so it wouldn’t do much good. Here’s the simplified version that…

This is Henry Lowe’s (Macon GA’s best wild game chef) favorite recipe for ducks that he’s forgotten about in the back of his freezer. His brother, Tom, says it’s the absolute best way to cook woodies. They both use the same recipe for quail, but only if they aren’t any ducks on hand. Henry stresses…

You have two options when cooking ducks. Fast and hot will produce a crispy, juicy and, hopefully, medium-rare bird. Slow and not-so-hot will result in more of a smoky flavor. Whichever method you choose, you should get the treble hooks out of your pocket and invest five bucks in a meat thermometer next time you…

Add seasoned vegetables and boiled red potatoes coated with olive oil, salt, pepper and garlic for a complete outdoor feast.  This preparation also works great with upland game and antlered game steaks.  The recipe calls for duck breast, but you can use the marinade and basting sauce for whole ducks as well.  

For most of us, it’s been over 9 long months since duck season ended. Oh sure, there’s turkey season, a bass or two and then, finally, we got to shoot a few doves. But doves aren’t ducks. To the hardcore waterfowler, the stuff in between duck seasons is just filler. Opening day brings the promise…

For my money, the store-bought barbecue sauce is O.K. in a pinch, but it’s easy enough to make your own. Once you brew up your first batch of homemade barbecue sauce, there was no turning back. Soon, you’ll be making your own labels and handing out you signature sauce at Christmas. This recipe is a…