Waterfowl Recipes

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.  

For most of us, it’s been over 9 long months since duck season ended. Oh sure, there’s turkey season, a bass or two and then, finally, we got to shoot a few doves. But doves aren’t ducks. To the hardcore waterfowler, the stuff in between duck seasons is just filler. Opening day brings the promise…

For my money, the store-bought barbecue sauce is O.K. in a pinch, but it’s easy enough to make your own. Once you brew up your first batch of homemade barbecue sauce, there was no turning back. Soon, you’ll be making your own labels and handing out you signature sauce at Christmas. This recipe is a…

This is a fail-safe recipe for tender, delicious duck. The duck meat is first browned and then simmered until soft. The recipe is good for folks who just can’t handle medium-rare ducks. It’s also a great way to use up divers and snow geese. Play around with the ingredients until it tastes good to you.…

The name of this recipe implies that it was created by Richard Pearson, Executive Director of the Illinois State Rifle Association. Not so. Richard requested, perhaps half-heartedly, that I create this recipe just for him. I can always use a little inspiration. This recipe doesn’t follow the usual “fast and hot” rule for cooking duck…

Duck legs take a lot of cooking time to render tender. Save up your duck legs in a separate bag and make this recipe when you have a bunch of folks coming over for a duck dinner. Check the legs in the oven every 20 minutes until the meat pulls off the bone with moderate…