Waterfowl Recipes

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.

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.

Here’s a recipe from Scott’s column in the Ducks Unlimited Magazine. If you’re not a member of DU, we urge you to strongly consider supporting their wetlands conservation efforts. More ducks on the ground means more ducks in the air, right?

Most folks don’t think of duck when they think of burgers.  Here’s a great way to make good use of lean, healthy duck breasts with burgers that won’t weigh you down in the blind.  Grinding your trimmed, skinless duck or goose breasts is relatively simple.  If you have meat grinder, run the meat through on…

This recipe comes from Bob Sheldon of Grass Valley, California who won a great prize from Camp Chef to add to his backyard grilling set up for submitting it to one of our KFBK radio contests (N. California). Thanks Bob!

Linguica sausage is a smoked cured pork sausage made with garlic and paprika originating in Portuguese. Some use liquid smoke if making it at home, but if you can find the real deal at your local ethnic foods market, you are in for a treat.  

This dish is entirely too easy. CAUTION when adding the brandy to the hot pan! If you have “juice” leftover, you can pour it over your duck and serve with grilled veggies and a glass of Michael David Wine.