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Banding Together for Waterfowl

waterfowl recipes


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)

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.

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.

Southwestern Grilled Duck with Chipotle-Apricot Glaze

This recipe was submitted by Joshua Sasser of Deville, Louisiana. Sasser hunts a mix of dabblers and divers on central Louisiana's famous Catahoula Lake. Living near the heart of Cajun country, he created this winning recipe as an alternative to the local duck gumbo. Makes 6 servings.

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