Waterfowl Recipes

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…

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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. Print Recipe Filé Fowl Gumbo Ingredientsbreasts from 3…

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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…

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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. Print Recipe Basic Duck Marinade Servings: 1 Quart Ingredients2 cups dry red wine1/2 cup soy sauce1/4 cup…

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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. Print Recipe Cranberry…

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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…

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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!).…

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Spicy Wasabi Sweet and Sour Duck Breast

If your duck tastes like liver, you’ve done something wrong. Brining is the key. Watch this video on how I show how quick you should be searing your duck and the brining tips I use every day for the perfect tasting duck. Print Recipe Spicy Wasabi Sweet andSour Duck Breast Ingredients2 cups trimmed boneless duck…

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Roasted Duck with Red Curry Paste

Use less curry if you don’t like heat. You can also add barley or a similar ingredient to thicken this dish. Serve with a crusty bread. And pair with Michael David Winery Seven Deadly Zins. You’ll thank me. Print Recipe Roasted Duck with Red Curry Paste Ingredients1 1/2 T vegetable oil3 T red curry paste2…

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