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Banding Together for Waterfowl

scott leysath


Savory Grilled Duck or Goose Kabobs

When it comes to casual dining, there are few items as handy as a tasty ribbon of meat threaded onto a wooden skewer. You grasp the skewer in one hand and hold your favorite beverage in the other. What could be better than that on a pleasant summer day?

Good Luck Duck

Kick off your new year with this hearty winter recipe

Cooking: Wild Ducks on the Side

About this time every year, I get requests from folks who want to share their harvested ducks and geese with family and friends during the holidays. Wild waterfowl don't look or taste like their domestic cousins, but they can still be part of your holiday dinner. One of the best ways to serve them is in creative and flavorful side dishes. Here are two of my favorites. (By Scott Leysath)

Java-Rubbed Duck Breasts

Seared waterfowl seasoned with coffee is brimming with flavor. By Scott Leysath.

Five Tips for Grilling Ducks and Geese

When it comes to cooking waterfowl, many folks are partial to grilling. It just seems natural that those of us who choose to spend our free time outdoors would also prefer the simplicity of open-flame cooking. A well-grilled duck that's crispy on the outside and moist and flavorful in the middle is, after all, hard to beat.

Grilled Duck or Goose with Chimichurri Sauce

This simple South American condiment adds a tangy, flavorful twist to barbecued waterfowl. By Scott Leysath.

Herb and Citrus Roasted Duck

If one of your culinary goals is to make waterfowl taste like something other than a duck or a goose, I want you to reconsider. Drowning your ducks—even the darker-fleshed divers—in overpowering marinades to make them more palatable is not only unnecessary but also a terrible disservice to the birds. Marinades should always enhance the natural flavors of waterfowl without overwhelming them.

Q & A with Scott Leysath, the Sporting Chef

DU magazine cooking columnist discusses preparing, seasoning, and cooking waterfowl

Zesty Orange Duck Stir-Fry

Fresh vegetables and a tasty sauce make this Asian-inspired recipe a surefire winner. By Scott Leysath.

Cooking: Duck or Goose Tarts

These tasty little meat pies make perfect preseason appetizers. By Scott Leysath.

Roast Duck Done Right

For tenderness and flavor, this quick-and-easy recipe is hard to beat. Serves 4-6. By Scott Leysath.

Southwestern Sloppy Joes

Mom's classic sandwich recipe is even better with waterfowl and this tangy, savory sauce

Chile Colorado

Nothing seems to get chili aficionados heated up like a debate over whether to add beans to the pot. To some, chili just isn't chili unless it's bean-free. Others eagerly add beans to the mix, but that can spark further debate over which beans to use.

Cooking: Making a Mixed Grill

This all-purpose grilling recipe is a real crowd-pleaser

Recipe: Out with the Old, In with the New

With the new waterfowl season fast approaching, it's time to take stock of whatever birds you may still have in the freezer.

Duck or Goose Italian Meatballs

This traditional favorite is a tasty way to prepare waterfowl.

Goose and White Bean Stew

Nothing caps off a long day of waterfowl hunting like a warm and tasty bowl of stew.

Picture-Perfect Stuffed Goose

Cooking a wild goose can be a difficult task for many outdoor enthusiasts. This easy-to-prepare recipe offers a new twist on a traditional favorite.

Duck Breasts with Grand Marnier Sauce

Fine Dining - when you want to impress dinner guests, try this simple but elegant recipe.

Cooking Louisiana's Best

After a cold morning in the marsh, nothing is better than a bowl of duck gumbo.

Orange-Rosemary Grilled Duck

This quick and easy recipe is sure to be a hit at neighborhood cookouts.

Sizzling Goose Fajitas

The bold flavors of the Southwest lend a spicy twist to ducks and geese.

Cooking: Duck Scaloppine

This classic Italian dish tastes great with duck and takes only 20 minutes to prepare.

Autumn Harvest

Celebrate the bounty of the season by pairing wild goose with spiced apples.

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