Waterfowl Recipes

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…

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…

Good Luck Duck

I don’t know how it got started, but someone long ago decided that it is important to eat black-eyed peas first thing on New Year’s Day. It’s supposed to bring good luck. So here’s a recipe that just might tip the scales of fortune your way this year. For extra flavor, you may wish to…

Redhead Duck “Steak” Sandwich

In the tradition of the Philly Cheesesteak Sandwich, this recipe is a quicky that’ll fool some of your friends who claim that they don’t like the taste of duck. The meat is sliced very thin, so be careful when cooking. It only tastes a minute or two to cook the duck! Good Luck Duck

Mallard with Bourbon Butter Sauce

OK, this recipe comes with a warning. Pay attention. Anytime you add alcohol to a hot pan, there’s gonna be fire. While I know that making fire is a fun, it’s also dangerous. Just to be extra safe, cook this one outdoors. The ducks can be grilled, broiled or pan-seared…just don’t overcook them.

Preparing Canada Geese

The key to a great goose is to not overcook it. It will taste like liver and hard to chew, but not necessarily be ‘dry’ as remember, goose tend to be fatty. A goose is not a turkey, so don’t treat it in your oven as such.

Sesame Coated Diver Duck Appetizer with Spicy Mayonnaise

Let’s face it. Old Squaws and Eiders don’t taste like corn-fed mallards. Sometimes, it takes a little extra effort to make some of the more “pronounced” tasting ducks fit for the table. In general, the darker the meat, the stronger the flavor. It’s been my experience that stuffing the whole birds with onions and here’s…

Canvasback, Blue Cheese, Mushrooms and Asparagus

Canvasbacks are large, strong ducks that can be a bit dark and lean, depending on where they feed. Here’s a canvasback recipe you’re gonna love. It is ‘fancy’ thanks to you butterflying the breasts and stuffing them with goodness. Invite the boss over for dinner.

Smoked Duck Salad

Oklahomans know more than most about how to smoke meats. I often use smoked duck for sandwiches, salads and great-tasting soups. Here’s a smoked duck salad I “borrowed” from a good friend from Tulsa. Thanks Paul! If you want to save some time, just toss the salad ingredients with your favorite Italian dressing.

Search all recipes