Waterfowl Recipes

Duck with Brandy, Mushrooms and Cream

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…

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Grilled Ducks with Sweet-Hot Barbecue Sauce

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…

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Duck Breasts with Spicy Black Bean Sauce

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.…

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Warm Duck and Mushroom Salad

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Richard Pearson’s Duck Rarebit

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…

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Sesame Duck Leg Appetizer

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…

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Sesame Crusted Duck Appetizer

Here’s an easy favorite from the first The Sporting Chef cookbook. Six ingredients and about fifteen minutes of preparation and cooking time. Buy your sesame seeds in the plastic bags hanging in the Hispanic section of the grocery store rather than in the regular spice section. They are a lot cheaper!

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Buffalo-Style Duck Legs

Cooking duck legs using the “hot and fast” method of cooking just won’t work. They need to be cooked slowly, in liquid and for a fairly long time to make them tender. If you want your legs extra crispy, lay the cooked legs out on a greased baking sheet and brown under a broiler for…

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Marinated Duck Salad

You can serve the sliced duck warm or cold, as long as you didn’t cook it too long. Cook the duck past medium-rare and the meat will be tough and chewy. This recipe is a long-overdue request from Sacramento’s David Oshima, who’s patience certainly must come in handy in the field. You can replace the…

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