Waterfowl Recipes
Duck Stir Fry
As with any stir-fry, it’s essential that all ingredients are prepped and ready for fast cooking. Do not overcook your duck as you will be disappointed in the results. If desired, serve over warm cooked rice or noodles.
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Coffee Rubbed Gadwall
Few things taste as good on a cold weather duck hunt as a hot cup of coffee, but do you know that coffee adds a new dimension when rubbed into a duck before cooking? A great tasting rub will enhance the flavor of any meat. This rub combines fairly common rub ingredients with freshly ground…
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Basic Game Jerky
A good way to start your batch of jerky. A little sweet, a little spicy. It might take a few days to get the job done, but you’ll save a ton of money compared to store-bought jerky and make good use of game meats. Use this recipe with waterfowl and antlered game meats.
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Irish Whiskey Marinated Duck
A spirited marinade enhances the flavor of split, brined ducks. (Watch this video on YouTube to see the difference in brined vs non-brined duck). Best cooked until crispy on the outside and medium-rare at the center. Serve with your favorite Irish beverage.
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Goose Burger
Burgers can be made from just about any game meat, including geese. A meat grinder, like one from Weston Products, works best, but you can get good results from simply pulsing chopped breast fillets in a food processor or mincing them with a sharp Buck Knives chef knife. In this recipe, I added pork or…
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Sriracha Lime Duck Legs
Skin-on duck legs are first made tender by slowly cooking them in their own fat under tender. Cooled, dusted with flour and fried, they are then tossed in a spirited sauce. They’re good, really good. Serve with blue cheese dressing and celery sticks. For fryer options, check out Weston Brands.
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Dry Aging Waterfowl with Chef John McGannon
Chef John McGannon knows how to make your ducks and geese taste better through a dry-aging process. It removes the unsavory capillary blood and makes for a much better-tasting and tender bird. You can learn more from John at www.WildEats.com.
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Mushroom Horseradish Teal
If you like horseradish on your antlered game, you’ll love it on your duck too. Scott is using Teals for today’s recipe.
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Balsamic Berry Duck
Scott teaches how to NOT have your duck taste like liver with this excellent recipe. Brining is the key. Plus, he shows the color of a properly cooked duck.
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