Waterfowl Recipes

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…

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…

Duck, Mushrooms, Asparagus and Blue Cheese

Earthy mushrooms are a perfect accompaniment for wild game. Same goes with asparagus. Although I much prefer California grown asparagus, any fresh asparagus will do. I’ve been on a blue cheese kick. If your favorite cheese isn’t one of the blue ones like gorgonzola, Roquefort or just plain old blue cheese, substitute any cheese you…

Filé Fowl Gumbo

Gumbo freezes well and you know who can help freeze it? FoodSaver. Check out their vacuum sealers especially made for hunters. And their various amounts of bags for different items. I use mine all the time – a real time saver and stacks well in the freezer.

Ed Broskey’s Duck Jerky

Just when I was trying to develop a good duck jerky recipe, along comes Ed Broskey, one of our The Sporting Chef friends. Seems Ed had a few duck breasts on hand and he figured out a way to use them up, presumably so that he could go shoot some more. Ed claims that he…

Basic Duck Marinade

Combine all ingredients in a container with a tight fitting lid. Shake well and pour over game. Cover and refrigerate for 6 to 24 hours, turning occasionally. Before cooking, let game drain and pat dry with paper towels.

Cranberry Duck

This is a simplified version of a great holiday favorite. The flavor is both sweet and sour and the texture is tender and juicy as long as you don’t overcook it (do you see a theme with my duck recipes?) Serve over a bed of grilled veggies – like in the photo.

Duck Legs Cornell

Created by my long time hunting buddy and business partner, Greg Cornell, owner of Northern California’s Silver Sage Caterers. Silver Sage has been providing exceptional meals for hundreds of sportsman’s organizations like California Waterfowl Association, Ducks Unlimited, Rocky Mountain Elk Association and Safari Club International, to name a few, for the past two decades. Remove…

Duck Soup

Gather up a bunch of duck carcasses, legs and thighs and make a batch of delicious Duck Soup. This is a good way to make use of duck parts that we usually discard. You can also get rid of the root ends and trimmed pieces of carrots, celery and onions (even onion skins are OK!).…

Search all recipes