Waterfowl Recipes

Duck, Bacon, Green Beans and Mushrooms

If you would more tips and trick on how to cook your waterfowl so it doesn’t 1 – taste like liver or 2 – end up bone dry, then read my Q&A from Ducks Unlimited here. I also have more duck recipes on DU’s website here.  

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Duck Scaloppine

There are many versions of the classic Italian Scaloppine, which consists of thinly sliced meat, usually veal or chicken, that has been floured and sauteed with wine, chicken, beef or veal stock and a handful of other ingredients.  The key is to watch the cooking time.  Sliced thinly, your duck will overcook in a heartbeat.…

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Spicy Duck Salad with Avocado-Tarragon Dressing

I like to awaken my taste buds with spicy flavors and then cool them down with contrasting ingredients like tomatoes and avocados. The choice of lettuce is yours, but I prefer a combination of “spring mix”, a blend of several varieties of young greens and chopped romaine hearts for crunchiness. If you choose to leave…

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Deep-Fried Duck with Plum Sauce

What’s wrong with a duck that is crispy on the outside and juicy on the inside? Absolutely nothing. The preparation works best with a high BTU burner (30K or more) and a large pot with plenty of oil, but it can be done in the home kitchen as well. If you use a small pot,…

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Duck Creole

Making a traditional Creole, whether it is made with duck, chicken, shrimp, etc., requires a fair amount of time to properly make the stocks and slowly simmer the ingredients. If I gave you the long version, most of you wouldn’t bother to cook it so it wouldn’t do much good. Here’s the simplified version that…

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Henry Lowe’s Duck, Mushrooms and Polenta

This is Henry Lowe’s (Macon GA’s best wild game chef) favorite recipe for ducks that he’s forgotten about in the back of his freezer. His brother, Tom, says it’s the absolute best way to cook woodies. They both use the same recipe for quail, but only if they aren’t any ducks on hand. Henry stresses…

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Barbecued Duck with Honey, Mustard and Sage

You have two options when cooking ducks. Fast and hot will produce a crispy, juicy and, hopefully, medium-rare bird. Slow and not-so-hot will result in more of a smoky flavor. Whichever method you choose, you should get the treble hooks out of your pocket and invest five bucks in a meat thermometer next time you…

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Duck Sausage

By request from Jeff Smalley of Auburn, Alabama. Jeff wants to know what to do with all of the coots, spoonbills and mergansers he shoots. I use the recipe for widgeon, gadwall, etc. This makes a great breakfast sausage.

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Barbecued Orange-Rosemary Duck

Add seasoned vegetables and boiled red potatoes coated with olive oil, salt, pepper and garlic for a complete outdoor feast.  This preparation also works great with upland game and antlered game steaks.  The recipe calls for duck breast, but you can use the marinade and basting sauce for whole ducks as well.  

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