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Banding Together for Waterfowl

DU TV Recipe Archive

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Don't miss these tasty recipes prepared by Scott Leysath, as seen on DU TV. For other recipes, be sure to visit the Sporting Chef Web site.

Recipes from the 2006 Season

1. Apricot-Berry Glaze

2. Duck and Barley Soup

3. Spicy Grilled Duck Breasts with Orange and Grapefruit

4. Beer Barbecue Sauce

5. Mustard Marinade

6. Balsamic Chipotle Vinaigrette

7. Barbecued Duck with Honey, Mustard and Sage

8. Mushroom Sauce

9. Pan-Seared Snow Goose Breasts, Peppers and Onions

Looking for recipes from the 2005 season? Click here!


Apricot-Berry Glaze

Saskatchewan is known for a variety of fruits and berries – strawberries, blueberries, cherries, gooseberries, chokecherries, elderberries and apricots. Here's a recipe that combines apricots with any berry in season. It'll remind you of a sweet glaze for ham. This is a finishing sauce that should be brushed over the duck just before serving. If you brush it on too early, the brown sugar in the glaze will burn. For a twist, add a shot or two of brandy or rum to the sauce.

1/4 cup light brown sugar, firmly packed
2 tablespoons cornstarch
1 1/2 cups orange juice
2 tablespoons lemon juice
1 cup dried apricots, thinly sliced
1 1/2 cups fresh or frozen berries

In a small saucepan, combine brown sugar with next three ingredients. Cook over medium heat, stirring often, until mixture starts to thicken. Add apricots, reduce heat and simmer for 3 to 4 minutes. Stir in berries and brush over ducks before serving.

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Duck and Barley Soup

6-8 servings

Stock
8-10 duck carcasses
2 large carrots, chopped
3 celery stalks, chopped
1 yellow onion, chopped
6 garlic cloves
Pan spray
2 1/2 cups red wine
Cold water
1 tablespoon black peppercorns
Bouquet garni

Place duck carcasses and next 4 ingredients in a large roasting pan. Spray contents with pan spray. Place in a preheated 400 degree oven for 1 1/2 hours, turning contents every 20 minutes until evenly browned. Add contents of the pan to a large stock pot. Pour some wine into the roasting pan to loosen any bits stuck to the pan. Pour liquid and loosened bits into the stock pot. Pour 2 cups of red wine into stock pot and enough water to just cover contents of the pot. Add peppercorns and bouquet garni. Simmer uncovered over low heat for 6 to 8 hours, making sure that you keep enough liquid in the pot to just cover the contents. Cool to room temperature and pour contents through a colander covered with cheesecloth. Discard stuff in colander. Transfer liquid (stock) to a medium stock pot.

Soup
1 1/2 cups carrots, peeled and diced
1 1/2 cups celery, diced
1 cup yellow onion, peeled and diced
3 cups small mushrooms, whole
2 cups cooked barley

Add soup contents to stock and simmer over medium heat until carrots are just soft. Serve in bowls topped with cheese or croutons or both.

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Spicy Grilled Duck Breasts with Orange and Grapefruit

1 cup chicken broth
3/4 cup frozen orange juice concentrate
3 tablespoons red wine vinegar
2 tablespoons Jamaican jerk seasoning
2 cloves garlic, minced
6 - 8 boneless, skinless duck breast halves
2 teaspoons cornstarch
2 tablespoons olive oil
1 cup grapefruit sections
1 cup orange sections
1/4 cup sliced green onions
1 tablespoon orange zest

In a non-metallic bowl, combine chicken broth, orange juice concentrate, vinegar, 1 tablespoon jerk seasoning and garlic. Place duck breasts in a plastic bag and pour half of marinade mixture into bag. Refrigerate for 12 hours. Refrigerate remaining marinade.

Combine the remaining chilled marinade mixture with cornstarch. Bring to a boil in a saucepan. Reduce heat and simmer for 2 minutes while stirring. Cool mixture.

Remove duck from marinade and pat dry. Rub duck with olive oil and jerk seasoning. Place on white-hot grill and cook until medium-rare. Just before removing from the grill, baste with thickened sauce mixture. Allow to rest for a few minutes, slice and top with fruit segments, onions and zest.

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Beer Barbecue Sauce

Makes about 2 cups

2 tablespoons butter
1 medium yellow onion, finely diced
2 tablespoons brown sugar
2 garlic cloves, minced
1 12-ounce Budweiser beer
1 lemon, sliced into rings
3 tablespoons Worcestershire sauce
1 cup tomato purée
1/2 teaspoon liquid smoke
1/4 cup cider vinegar
Salt and freshly ground pepper to taste

Prepare sauce. Melt butter in a saucepan over medium heat. Add onion and cook until translucent. Add brown sugar and garlic and cook for 2 to 3 minutes. Add remaining ingredients except salt and pepper. Stir well, bring to a boil and then simmer until sauce thickens. The sauce should be the consistency of thick tomato sauce.

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Mustard Marinade

Makes about 2 cups

1/2 cup red wine vinegar
1/2 cup dry red wine
1/3 cup Dijon mustard
2 tablespoons ketchup (yep, ketchup)
1 tablespoon fresh garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon Kosher salt
1/2 teaspoon cracked black pepper
2/3 cup olive oil

Combine all ingredients except oil and whisk together to blend. While whisking, add oil in a thin stream until emulsified. Pour marinade over split ducks or ducks breasts. Refrigerate for 2 to 12 hours, turning often. Grill, broil or pan sear to desired doneness.

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Balsamic Chipotle Vinaigrette

Makes about 1 1/2 cups

1/3 cup balsamic vinegar
1/4 cup Tabasco Chipotle Pepper Sauce
2 teaspoons blackberry preserves
2 garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup olive oil

In a bowl, whisk together vinegar and next 5 ingredients. While whisking vigorously, drizzle in oil in a thin stream. To use as a marinade, pour over whole birds or breasts, cover and refrigerate for 2 to 24 hours. Can also be used as a finishing sauce…just drizzle over just before serving. Serve with Mexican rice and warm flour tortillas.

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Barbecued Duck with Honey, Mustard and Sage

4 servings

4 ducks, split
1 teaspoon kosher salt
1 Tablespoon cracked black pepper
1/2 cup honey
2/3 cup Dijon or coarse grain mustard
1/4 cup yellow onion, minced
4 cloves, garlic, minced
2 lemons, juice only
2 limes, juice only
3 Tablespoons fresh sage, minced (or substitute 1 Tablespoon dried sage leaves)

Rub ducks with salt and pepper. Combine honey with remaining ingredients in a saucepan. Heat to blend, then cool. Pour half of mixture over ducks, cover and refrigerate for 8 to 12 hours, turning occasionally. Grill ducks over medium barbecue until just cooked, about 130 degrees at the breast. Just before ducks are done, baste with remaining sauce.

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Mushroom Sauce

2 cups fresh sliced mushrooms
1/4 cup butter
1 tablespoon butter
1 tablespoon shallots, minced
1/2 cup chopped mushrooms
1/2 teaspoon dried thyme
1 bay leaf
1/4 cup red wine
2 cups beef broth
1 tablespoon arrowroot powder
Salt to taste
Freshly ground black pepper

Saute all ingredients over medium heat and serve immediately.

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Pan-Seared Snow Goose Breasts, Peppers and Onions

4 servings

4 boneless snow goose breast halves, skin removed
1/4 cup olive oil
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic salt
1 teaspoon hot pepper sauce (Tabasco)
1 medium yellow onion, thinly sliced
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
2 jalapeno peppers, seeded and minced
2 garlic cloves, thinly sliced
1 cup tomatoes, seeded and chopped
Salt and pepper to taste

Slice goose breasts thinly across the "grain" of the meat. Combine half of the olive oil, Worcestershire sauce, garlic salt, and hot pepper sauce in a glass bowl. Add sliced goose, cover and refrigerate for 1 to 2 hours. Heat remaining oil in a large skillet over medium heat. Add onion, peppers and garlic. Cook until onions are medium brown. Remove goose from marinade. Drain well and discard marinade. Add goose and stir-fry for 1 to 2 minutes or until just cooked, but not past medium-rare. Stir in tomato and season to taste with salt, pepper and additional hot sauce. Serve over a bed of Cajun rice.


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Recipes from the 2005 Season 

1.   Saskatchewan Snow Geese
2.   Alberta Mallard
3.   Kansas Mixed Bag
4.   Nebraska Snow Geese
5.   Saskatchewan Canada Geese
6.   Texas Mixed Bag
7.   California Mallard
8.   Montana Mallard
9.   Mexico Mixed Bag
10. Long Island Canada Geese
11. Alberta Mallard
12. California Ducks and/or Geese
13. Louisiana Mixed Bag


Saskatchewan Snow Geese

Goose breasts
1 cup dry red wine
2 tablespoons balsamic vinegar
1/2 teaspoon cracked black pepper
1/2 teaspoon Kosher salt
2 – 3 garlic cloves, minced
1/4 cup olive oil

1. Remove the skin and trim any visible gristle.

2. All-Purpose Game Marinade (for all waterfowl and antlered game): Combine all ingredients.

3. Place breasts in marinade for 1 – 12 hours.

4. Pat dry and grill, broil or pan sear, but not past medium-rare.

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Alberta Mallard

Duck Breasts and Beer — 4 servings

6 – 10 duck breast half filets, skin removed
Salt and pepper
3 tablespoons olive oil
2 medium yellow onions, sliced into thick rings
2 tablespoons light brown sugar
4 garlic cloves, chopped
2 tablespoons grainy mustard
1 red bell pepper, sliced into thin strips
Pinch red pepper flakes
1 cup flat beer
4 slices provolone cheese (or your favorite)
4 tablespoons mayonnaise
4 sandwich rolls
4 lettuce leaves
4 tomato slices

1. Brown seasoned duck breasts in a cast iron skillet.

2. Remove duck breasts and add more oil, onions, brown sugar and simmer onions until
    lightly browned.

3. Add garlic, mustard, red bell pepper, red pepper flakes and beer. Reduce liquid to 1/4 cup.

4. Return sliced duck to pan. Top with onions and cheese until cheese is melted.

5. On plate, have bun spread with mayonnaise with lettuce and tomato. Place mound on bun.
    Pour beer into frosty glass.

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Kansas Mixed Bag

Sweet-Hot Barbecue Sauce — approx. 2 cups

1. Prepare sauce in saucepan

1/4 cup vegetable oil
1/2 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
4 garlic cloves, minced
1/3 cup brown sugar
1 cup ketchup
1 tablespoon cider vinegar
1 teaspoon Tabasco
2 tablespoons Worcestershire sauce
1 tablespoon Lawry's Seasoned Hickory Marinade
2 tablespoons fresh lemon juice

Heat oil in a medium saucepan over medium heat. Add onion and pepper and sauté for 5-7 minutes or until onions are translucent. Add garlic and brown sugar and cook for 2 minutes more. Stir in remaining ingredients and simmer for 30 minutes over low heat.

2. Baste halved ducks on grill.

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Nebraska Snow Geese

Pan-Seared Snow Goose with Wasabi Sweet and Sour Sauce

1. Rub skinned snow goose breasts with oil, salt and pepper and place in a hot skillet with
    sliced onions and peppers.

2. Brown on one side and then flip over.

3. Add to pan

2 tablespoons soy sauce
3 tablespoons seasoned rice vinegar
1 tablespoon apricot preserves
1/2 teaspoon minced fresh or pickled ginger
1 teaspoon freshly squeezed lime juice
1 teaspoon prepared wasabi paste (Japanese horseradish)

4. Remove snow geese when rare to medium rare.

5. Stir in diced mango.

6. Arrange snow goose breasts on black plate with rice.

7. Spoon sauce over breasts and garnish with cilantro and toasted sesame seeds.

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Saskatchewan Canada Geese

1. In a large bucket or pot, add (for 1 gallon brine)

1 quart water
2 cups orange juice
1 cup soy sauce
1/4 cup firmly packed brown sugar
1 teaspoon onion powder
2 tablespoons Italian seasoning

2. Place goose in brine, cover. Place in refrigerator for 8–12 hours.

3. Remove goose, pat dry and let it air dry for 45 minutes to one hour.

4. Smoke it, roast it or grill it.

NOTE: Brine can be reused if you boil it for 5 minutes and use it within a week or so.

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Texas Mixed Bag

The Rub

Prepare rub in Mason jar.

1/2 cup Kosher salt
1/2 cup coarse ground black pepper
2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons chili powder
1 tablespoon each dried oregano leaves, basil leaves and thyme (optional)

Dry rubs are great for adding flavor to ducks and geese. A rub is simply a mixture of dry seasonings that act as a base for flavoring meat. If you slap enough on, it can help form a crust around the cooked meats. The longer you leave the rub on, the more pronounced the flavor. There are a number of great rubs on the market or you can make your own. In Texas, the rub is the first stage of a traditional brisket preparation. Here's a basic rub recipe that you can use on a variety of waterfowl. I like to throw my rubbed ducks on a hot, smoky grill and baste with butter while cooking.

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California Mallard

Marinated Duck Salad — 4 servings
4 large duck breast halves, skin removed
2 cups prepared vinaigrette or Italian salad dressing
1/4 cup fresh basil, chopped (optional)
4 large handfuls cleaned and washed spinach leaves
1/2 medium red onion, sliced into thin rings
1 small red bell pepper, thinly sliced
1 1/2 cup mushrooms, thinly sliced
2/3 cup crumbled blue cheese

1. Place duck breasts in a bowl and toss with some of the vinaigrette. Cover and refrigerate 
    for at least 1 hour and up to 3 hours.

2. Remove duck breasts from marinade and broil, grill or pan-sear until medium-rare.

3. Allow to rest for several minutes before slicing thinly across the grain.

4. In a large bowl, combine remaining ingredients and toss with enough dressing to lightly
    coat contents of bowl.

5. Mound salad on plates and top with sliced duck and blue cheese. Drizzle additional
    dressing over duck and serve.

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Montana Mallard

Balsamic Blueberry Sauce

1. Start by placing the duck in a pan, crispy skin side down.

2. Combine sauce ingredients and add to the pan

1/3 cup balsamic vinegar
2 garlic cloves, minced
1/2 teaspoon fresh rosemary leaves (or substitute a pinch of dried leaves)
1 tablespoon blueberry preserves
3 tablespoons chilled butter
Salt and freshly ground black pepper to taste
1 cup fresh or frozen blueberries

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Mexico Mixed Bag, Some Doves

Duck Fajitas
Flour tortillas
Seasoned, chopped duck
2 cups sliced onions
2 cups sliced peppers
1 clove chopped garlic
1 cup chile sauce
2 cups shredded lettuce
2 cups shredded cheese
Sour cream (as desired)

1. Cook and cube duck breast.

2. Add diced onions, peppers and garlic to skillet with hot oil. Cook until lightly browned.

3. Add duck and green chile sauce to pan to warm.

4. Spoon sauce onto tortilla. Add lettuce, cheese and sour cream and wrap it up.

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Long Island Canada Geese

Orange-Honey Glazed Goose Breast — 4-6 servings
2 Canada goose breast half filets, skin, gristle and silver skin removed
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground coriander
2 teaspoons olive oil
1/3 cup orange juice
2 tablespoons white wine vinegar
2 garlic cloves, minced
2 green onions, white and green part, diced
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon cornstarch mixed with equal part cold water
3 tablespoons butter, chilled
Salt and white pepper to taste
2 large oranges, peeled and segmented

1. Rub a couple of goose breasts with salt, pepper and ground coriander. If you don't have
    any ground coriander on hand, don't make a special trip. Just get some for the next time.

2. Brown the breasts in olive oil on one side and then flip them over for a minute or two.

3. Remove goose breasts when medium-rare. Let them rest for a few minutes.

4. Heat in a pan the orange juice, vinegar, garlic cloves, green onions, soy sauce and honey.

5. Stir in cornstarch mixture to thicken.

6. Whisk in butter until melted.

7. Season with salt and white pepper.

8. Spoon sauce over sliced goose and garnish with julienned basil and orange segments.

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Alberta Mallard

Duck with Brandy, Mushrooms and Cream — 4 servings

4 ducks, halved along both sides of breastbone (breasts will be boneless)
1 tablespoon olive oil
2 tablespoons butter
1/3 cup brandy
1/3 cup beef broth
2 cups mushrooms, halved
2 garlic cloves, minced
Pinch brown sugar
2/3 cup heavy (whipping) cream
Salt and pepper to taste

1. Reveal pan with duck halves browned in oil and butter.

2. Remove pan from heat and add brandy, beef broth, mushrooms, garlic and brown sugar.

3. Return pan to heat.

4. Remove duck breasts when rare to medium-rare.

5. Reduce liquid to a few tablespoons.

6. Add cream and reduce to thicken.

7. Season with salt and pepper.

8. Return duck to pan to warm.

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California Ducks and/or Geese

Horseradish Cream Sauce — 1 cup sauce
Prepare sauce in saucepan.

1 cup heavy (whipping) cream
1 tablespoon Worcestershire sauce
2 – 3 cloves garlic, minced
2 teaspoons fresh rosemary, minced (or substitute 1/2 teaspoon dried)
3 tablespoons prepared horseradish
Pinch freshly ground black pepper

Combine all ingredients in a saucepan over medium-high heat, bring to a boil then reduce heat to medium-low and simmer until thickened, about 5–6 minutes.

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Louisiana Mixed Bag

Cajun Duck Legs and Thighs

2 cups Andouille sausage, sliced into 1/2-inch thick pieces
25-35 duck legs & thighs
1 cup chopped onion
1 cup chopped bell pepper
1 cup chopped celery
1 14.5 oz. can diced tomato, with juice
1 clove minced garlic
2-3 bay leaves
Dash of Tabasco
2 tablespoons Worcestershire sauce
2 cups chicken stock
Cajun spices
Salt and pepper to taste

1. Brown andouille sausage in Dutch oven. Add duck legs to sausage and brown.

2. Add chopped onion, pepper, celery, diced tomato, garlic, bay leaves, Tabasco,
    Worcestershire sauce, chicken stock and Cajun spices to pot. Cover.

3. Reveal simmered legs and check for tenderness. Add a little more chicken stock and re-
    cover.

4. Reveal tender legs. Season with salt and pepper.

5. Serve on a large platter with Cajun rice.

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