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Duck Recipes

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Okay, no doubt your freezer is full of duck filets or plucked ducks by now. So what's next?

If you have a recipe you would like included in this list, email us (mdubnik@ducks.org)

 

Cross County Rice

1 can French Oinion Soup
1/4 stick of margarine
Dash of cayenne
1 cup Minute Rice

Let soup and margarine come to a boil.  Add cayenne and the Minute Rice.
Cover with a lid.  Remove from heat.  Let set (unopened) for 5-10 minutes.
 
Tad Turner

Duck Pockets

Ingredients:
4 Mallard Breast Filets
1 bottle of Italian Dressing
1 jar of sliced Jalapenos
1 bar of Philadelphia Cream Cheese (chilled)
1 slab of bacon
Large Zip-lock Freezer bag
Tooth picks
  • Tenderize breast with a fork.
  • Using a filet knife, slice along the inner edge (thicker side) of the breast from top to bottom so that the breast will open and resemble a pita pocket.
  • Combine breast pockets and Italian Dressing in Large Zip-lock Freezer bag and allow breast to soak breast 2-3 hours, turning over and moving meat around inside the bag occasionally. The holes pierced by fork during tenderizing process will allow the Italian Dressing to penetrate the meat.
  • Remove meat from Large Zip-lock Freezer bag.
  • Slice Philadelphia Cream Cheese into 1/8th inch wedges and place 2-3 wedges within the each individual breast pocket.
  • Place slices of Jalapenos in each individual breast pocket according to taste. Jalapenos can be chopped if desired.
  • Wrap each individual breast pocket with bacon, utilizing toothpicks to secure bacon to the breast pocket as well as close the open edge of breast pocket.
Sere individual breast pocket on the grill until cream cheese softens. DO NOT OVERCOOK. Duck is beast served when it is pick and juicy. Brown meat is over cooked and can resemble the taste of liver.
 
Tad Turner


Great Grilled Duck

8 duck breast filets
2 tablespoons finely minced fresh rosemary leaves
1 tablespoon finely minced fresh thyme
2 large cloves of garlic finely minced
fresh ground black pepper
 
Soak duck breasts in a brine solution overnight. Remove breasts and rinse, then grind fresh black pepper over both sides of the duck. Add extra pepper if you prefer your duck spicy. Next, rub the minced spices thoroughly over both sides of the breasts and let the duck sit for an hour. Grill to desired doneness, we prefer medium-rare at our house. Slice the duck breasts into thin strips across the grain and serve with a rice or potato side dish. A hearty red wine goes well with the duck.

Ducks on the Grill

1 cup soy sauce
1 tablespoon teriyaki sauce
1 ½ tablespoon sesame oil
1 tablespoon powdered ginger
½ cup Worcestershire sauce
½ cup molasses
1 ½ tablespoon hoisin sauce
1 tablespoon garlic

Combine all ingredients in a bowl and let duck breasts marinade for at least 4 to 5 hours. Brush grill with olive oil. Baste breasts with marinade as they cook. Cook breasts until done. Marinade covers 10 to 15 breasts depending on the size.

Michael Sims, Camano Island, WA

 

Duck or Goose Jerky

1/3 cup sugar 1/4 cup salt
2 cups soy sauce 1 cup water
1 cup red wine 1/2 tsp. onion powder
1/2 tsp.pepper 1/2 tsp.garlic powder
1/2 tsp. tabasco sauce

Place meat in the cool marinade for no less then 8 hours or over night. smoke for 12 to 16 hours and let sit for about hour after made and then u will great tasting jerky for the whole family.

-Brett Neffendorf, Hillsboro, Oregon

Duck Wrappers

2 Duck Breasts (any species works well) 4 Jalapeno Peppers
1 pound Bacon Bull's-eye Smokey Hickory BBQ Sauce

Cut the Jalapenos into thin slices (like you get with nachos)
Cut pound of bacon in half
Cut the duck breasts into chunks
Place a Jalapeno slice on each chunk, wrap with bacon (toothpick it)
Place on grill - just a few minutes on each side
When it's almost done, brush on the BBQ sauce

Enjoy!

(Tip: the fat from the bacon ensures that the duck will not dry out too quickly - remember, duck is best when it's pink and juicy - if it's brown, you've overcooked it)

-Seth Hodes, Towson, MD

Oven Roast Duck

3 boned duck breasts 2 potatoes (medium sized)
1 large carrot or a hand full of baby carrots 2 stalks of celery
1 slice is bacon for every 1/2 duck breast 1 can of cream of mushroom or cream of chicken
Season Salt to your taste

Place duck in oven bag. Cube the potato(s) into about 1/2 inch cubes, place evenly around the duck. Chop carrot(s) into 1/4 inch slices and spread evenly around the duck also. Also chop the celery into 1/4 inch slices and spread evenly around duck. Place bacon over duck breasts and season to your liking. Then carefully pour can of cream of chicken or mushroom over everything. Close bag and cut two one inch holes in the bag. Set oven on 350 on Bake. Let cook for one hour to one and half hours. Enjoy because it is good.

-Chad Weller
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