Waterfowl Recipes

Wild Game Pizza

What you slap on your pizza is a matter of choice and available game items. For the Italian Show, we used an assortment of sliced game sausage and salami, along with some pretty good cheese. The idea is to make some good use of your cured/and or processed game meats. The sauce is up to…

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Duck Breasts with Apple Brandy Sauce

By request from Sacramento’s own Dave Meegan, America’s premier game hog. Dave and I enjoyed this spur-of-the moment duck dish along with a great bottle of Groth Reserve Cabernet Sauvignon. My memory is a little fuzzy, as was my tongue the next morning, but I think it went something like this… Print Recipe Duck Breasts…

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Duck Breasts with Balsamic Berry Sauce

When you want to feel all fancy for your meal, but don’t have time, make this. You will look like you just attended a cooking class all weekend and they won’t know any different. Make sure you watch how long you sear your duck breast – medium to medium rare is ideal. Print Recipe Duck…

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Duck Breasts with Blackberry Chipotle Sauce

Sweet, sour and spicy – a great combination for any dark-fleshed game, especially duck. Play around with the final flavor of the sauce. You may like yours a little more spicy. When serving the duck breasts, don’t drown them in sauce. Just a drizzle or two will do. If you leave the skin on before…

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Duck Egg Rolls

You can stuff just about anything into an egg roll, deep fry it and it will taste pretty good. Plus, this is a great way to use up leftover duck meat. You can bake versus deep-fry too – just put an egg wash over your rolls to get a nice brown outside. Print Recipe Duck…

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Duck with Bourbon Cream Sauce

Don’t worry about getting a little goofy (or goofier) from eating this delicious duck. The alcohol burns off during the cooking process. This recipe is also delicious with venison, goose, pork, beef and pheasant. CAUTION: When you add bourbon to the pan, it may ignite! Slowly pour the bourbon into the pan without sticking your…

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Duck with Horseradish Cream Sauce

Do you like the taste of a slow-roasted prime rib topped with a little of that creamed horseradish? The pungent flavor of the horseradish provides a great accompaniment for a juicy slab of beef. You get pretty much the same result when you pair a creamy horseradish sauce with perfectly cooked duck, goose or antlered…

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Duck with Jack Daniel’s Barbecue Sauce

I know that many of you do cook your ducks whole, so here’s a spirited recipe for your next barbecued or oven-roasted duck. As an option, you may want to cut off the legs and roast them in sauce for a few hours to make them tender (covered, 450 degrees). If you want to save…

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Duck with Orange, Brandy and Peppercorn Sauce

Now is the time to dig through the freezer and make room for this year’s harvest. That duck you froze last January is due for the dinner table tonight. Assuming that you froze it properly, here’s a great recipe that’ll make you even more anxious to restock the freezer this season. Read directions carefully before…

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