Side Dish Recipes
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.
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Preparing 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.
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Sesame 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…
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Canvasback, 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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Smoked Duck Salad
Oklahomans know more than most about how to smoke meats. I often use smoked duck for sandwiches, salads and great-tasting soups. Here’s a smoked duck salad I “borrowed” from a good friend from Tulsa. Thanks Paul! If you want to save some time, just toss the salad ingredients with your favorite Italian dressing.
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Pan-Seared Duck with Quick Corn Relish
In many parts of the country, like my own backyard in Northern California, some duck hunters have a problem with shooting gadwall. “Oh, man…all we saw were gaddies today. Hopefully, we’ll get some good ducks next time.” One of the guys I hunt with maintained for years that our Northern California gadwalls head over to…
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Snow Goose Tostada
Speckled geese make for some great table fare. They’re tender, just the right size and, in my opinion, the best tasting goose. On the other hand, snow geese can be a bit more pronounced in flavor. I’m told that this is because they dig deep into the decomposed matter to get at the roots of…
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Asian Marinated Bluebill Stir-Fry
This recipe combine sweet plum flavors with Asian spice. And you don’t necessarily need a wok to make stir-fry although it does help it cook and flip in the pan. Serve over a bed of rice and spoon leftover sauce over the top. Pair with a great wine of your choice from Michael David Winery.
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Teal with Rum Orange Glaze
Teal are one of the few ducks that I’m likely to cook whole or split. Most of the bigger ducks I cook in parts. Teal are among the best and mildest tasting ducks and they’re perfect for grilling. If possible, leave the skin on, give them a good rub or marinade and, for goodness sakes,…
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