Waterfowl Recipes

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…

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…

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.

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,…

Slow-Roasted Goose Tacos

There’s more than one way to cook your goose. My usual method is fast and hot. With this one, you end up with goose meat that’s more like beef pot roast. It’s great for making tacos, enchiladas, etc., especially if you have a bunch of large honker breasts in the freezer or fridge. I’ll slow-roast…

Goose Stir-Fry

Have all of your ingredients chopped and ready to go before you start cooking. If you like it spicy, add some jalapeño peppers, chili flakes or, my favorite, Asian chili-garlic sauce. If you like a thicker sauce, stir in a teaspoon of cornstarch mixed with equal part cold water and bring to a boil. …

Pineapple-Almond Goose Stir Fry

Asian flavors and quick cooking make this dish a real crowd pleaser. Serve over or with steamed white rice. Place breasts in the freezer until almost frozen before slicing. This will enable you to make the thinnest slices possible salt and freshly ground black pepper

Goose Breast Supreme

A simplified version of one of my favorite stuffed waterfowl breast recipes. And I love the use of prosciutto inside the butterflied goose breasts. I save this one for those special occasions when I really want to show off.

Christmas Goose

Ah, the Christmas goose – a glistening golden brown bird brimming with roasted chestnuts, flanked by colorful winter fruits on a silver platter. If this is your vision of a Christmas goose, you’ll need to stop by the meat market and purchase a big, fat farm-raised bird. Wild geese don’t look or taste like their…

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