Each month, a new recipe is featured in the Ducks Unlimited E-newsletter. These recipes have been submitted by DU members and supporters all over the country. Try one at home tonight or spice up your next dinner party! To submit your own recipe for the DU E-newsletter, please contact Newsletter Editor Chris Jennings.





2008 and earlier




June 2010: Minnesota Crock Duck


  • 1 lb. pork sausage links, sliced
  • 6-8 whole cloves
  • 1 onion, peeled
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 3 Tbsp. tomato paste
  • &rac12; lb. bacon
  • 1 lb. dry navy beans, soaked overnight and drained
  • 3 carrots, sliced
  • 3 cloves of garlic, minced
  • 1 lb. duck breast, skinned, boned sliced into thin strips


1. Cook the sliced sausage on medium heat in a frypan.

2. Push the whole cloves into the whole onion. Tie up the bacon with (clean) string. Tie up the parsley, thyme and rosemary with some more string.

3. Put all ingredients in a crock pot. Add enough water just to cover everything and stir slightly. Set the crock pot to high for 1 hour, then turn to low for 6-8 hours, but don't lift the cover!

4. Before serving, remove the onion, the bacon and the herbs. Serve with good bread.




May 2010: Puddle Hopper Parmesan


  • 4 duck breasts soaked in salt water, cut into chunks
  • &rac12; c. milk
  • 1 jar favorite spaghetti sauce
  • 1 can diced tomatoes
  • 1 2-lb. package shredded mozzarella cheese (or blended cheeses)
  • 4 servings spaghetti noodles, partially cooked
  • Italian-seasoned breadcrumbs or homemade Italian-seasoned batter (flour and milk)
  • Vegetable oil for frying


1. Rinse and drain duck. Soak in milk.

2. Heat oil to 350 degrees in deep fryer or skillet. If using skillet, oil should be 1" deep.

3. Remove duck one piece at a time and coat with breadcrumbs or batter.

4. Fry duck pieces until they have a crispy, golden-brown crust.

5. Layer partially cooked noodles, diced tomatoes, about &rac14; of spaghetti sauce, fried duck breast, shredded cheese and then remainder of sauce in medium glass baking dish.

6. Bake at 350 degrees for about 25 minutes or until cheese is melted and bubbly.




April 2010: Kaia's Blue Duck


  • 4 duck breasts without skin
  • 1/8 lb. butter, unsalted or regular
  • 1/8 lb. bleu cheese
  • 1/4 c. flour
  • 2 eggs
  • 1 c. bread crumbs
  • 1/2 tsp. dried tarragon
  • 1 tsp. dried parsley
  • Oil for deep frying


1. Combine butter and bleu cheese and form into 4 sticks about the size of a finger. Set on wax paper and chill in refrigerator.

2. Pound duck breasts to about twice their original size, being careful not to make any holes in the duck.

3. Wrap pounded duck around the cheese/butter sticks and secure with toothpicks.

4. Place flour in a sealable plastic bag. Add duck and shake to coat.

5. Dip coated duck breasts in beaten eggs.

6. Roll in bread crumbs that have been seasoned with tarragon and parsley.

7. Deep fry prepared duck for about 5 minutes or until nicely browned.




March 2010: Grilled Duck Pizza with Balsamic Cherries


  • 4 boneless, skinless (wild) duck breast halves
  • Salt black pepper, to taste
  • &rac14; c. olive oil + additional for drizzling
  • 2 tsp. minced garlic
  • 3 Tbsp. chopped fresh herbs (rosemary, thyme, flat-leaf parsley, etc.), divided
  • &rac12; c. dried cherries
  • 1/3 c. balsamic vinegar
  • 1 red onion, peeled sliced &rac12;-inch thick
  • 4 oz. shiitake (or other wild) mushrooms, stemmed
  • 1 16-oz. pkg. thin pre-baked pizza crust, 12-inch diameter
  • 6 oz. shredded mozzarella or Monterey Jack cheese
  • 3 oz. soft goat cheese, crumbled


1. Rub ducks with salt and pepper. Combine olive oil, garlic and half the herbs. Pour over ducks, cover and refrigerate 1 hour or longer, turning occasionally.

2. Combine dried cherries and vinegar; set aside.

3. Grill ducks over a medium-heat barbecue until just cooked. Let stand 10 minutes and cut into slices.

4. Drizzle onions and mushrooms with additional olive oil.

5. Grill onions until carmelized and tender, about 8 minutes. Grill mushrooms until tender, about 4 minutes; slice.

6. Grill pizza crust until almost crisp, about 2 minutes per side. Remove from grill and lightly brush olive oil over one side.

7. Sprinkle oiled crust with half the mozzarella (or Jack) cheese. Arrange onions, mushrooms and duck slices over cheese.

8. Drain cherries and scatter over top of pizza. Top with goat cheese, remaining mozzarella and herbs.

9. Return pizza to grill and cook covered until cheese melts and crust is crisp, 4-5 minutes.

10. Cut into wedges and serve immediately.




February 2010: Wild Duck Andouille Gumbo



  • &rac12; tsp. of each of the following: Salt, black pepper, cayenne, white pepper, paprika, onion powder, garlic powder


  • 2 c. wild duck, chopped
  • 1 c. onion, diced
  • 1 c. green bell pepper, diced
  • &rac34; c. celery, diced
  • &rac34; c. okra, sliced
  • 1&rac14; c. all-purpose flour
  • 1&rac14; c. vegetable oil
  • 2 qt. chicken stock
  • 1&rac12; c. andouille sausage
  • 1 tsp. garlic, minced
  • Salt pepper to taste
  • Hot sauce to taste


1. Combine ingredients for seasoning mixture. Toss duck with &rac12; of seasoning mixture and set aside for 30 minutes.

2. Combine &rac12; the flour and the rest of the seasoning mixture. Toss duck with flour/seasoning until well coated.

3. In a small pot, heat &rac14; c. oil until very hot. Fry duck until brown on all sides and meat is cooked. Drain on paper towel.

4. Scrape bottom of pan to loosen remaining particles. Heat oil back to high and gradually add reserved flour. Cook, whisking constantly, until the flour is dark red-brown to black, approximately 3-4 minutes.

5. Remove from heat and add onions, peppers and celery, stirring constantly. Return to medium heat and cook until vegetables are tender.

6. Add cold stock a little at a time to the roux to form a smooth consistency. Bring to a boil, reduce to a simmer and add okra, duck, andouille and garlic.

7. Simmer 15-25 minutes, stirring often until it begins to thicken. Remove from heat.

8. Adjust seasoning with salt, pepper and hot sauce to taste. Serve over a mound of cooked white rice.




December 2009: Duck Runzas

Submitted by Martin McGuire of Bennington, Neb.



  • 1 c. warm water
  • 1 pkg. dry yeast
  • &rac14; c. sugar
  • &rac34; tsp. salt
  • 1 egg
  • &rac14; c. shortening
  • 3&rac14; c. flour


  • &rac34; to 1 lb. ground duck, browned
  • 1 Tbsp. oil
  • &rac14; c. chopped onion
  • 1&rac12; c. shredded cabbage
  • &rac14; c. water
  • &rac34; t. salt
  • &rac14; tsp. pepper



1. Dissolve yeast in warm water.

2. Beat egg in mixing bowl, then add melted shortening, sugar and salt.

3. add contents of bowl to dissolved yeast. Stir in flour.

4. Refrigerate for 4 hours.



1. Brown ground duck in oil. Add onion, cabbage, water, salt and pepper.

2. Add onion, cabbage, water, salt and pepper. Simmer 15 minutes.

3. Cool before placing on dough.



1. Roll dough into oblong shape and cut into 8 squares.

2. Divide duck mixture evenly among squares. Pull four sides up and press edges together.

3. Place on greased baking sheet and bake 20 minutes in a 350-degree oven.




November 2009: Goose Kabobs

Submitted by Christopher Dyer of Morrill, Maine


  • 2 goose breasts
  • Fresh vegetables (tomatoes, onions, green peppers, mushrooms)
  • Pure maple syrup
  • Worcestershire sauce
  • Italian salad dressing


1. Cut goose breasts into stew-meat-sized chunks.

2. Place meat chunks in container - a zip-top bag, covered dish or vacuum-sealed bag.

3. Add &rac12; bottle Italian salad dressing, &rac14; cup of Worcestershire sauce and &rac14; cup pure maple syrup to container. Mix thoroughly.

4. Refrigerate mixture for 24 hours.

5. Cut vegetables for kabobs and preheat grill to medium heat.

6. Place meat and vegetables on skewers and cook until meat is medium rare.

7. Serve and enjoy! Note: The marinated meat can be frozen in marinade and taken out a day or so prior to eating. Using a vacuum sealer can speed the marinating process for faster service. Don't overcook the goose!




October 2009: Pan-seared Teal Breast with Apricot Demi Jus

Submitted by Lenny Maiorano of Rutheford, N.J.


  • 6 teal breast fillets, skinned, OR 2 large duck fillets (e.g., mallard) cut into 6 pieces
  • 1 heaping tsp. K-Paul's Blackened Steak Magic
  • 3 Tbsp. whole butter
  • 6 oz. chicken stock (paper quart container is best)
  • 4 oz. dry red wine
  • 1 heaping Tbsp. Hero or other brand of apricot preserves


1. Lightly season all duck fillets with seasoning spice.

2. Melt 2 Tbsp. butter in an 8-inch saute pan.

3. When foaming of butter subsides, add seasoned duck breasts skin side down to the pan. Turn after breast is seared and well browned (approximately 2-3 minutes per side) or until desired doneness.

4. Remove breasts from pan, place on warm plate and cover with foil. Let rest for 10 minutes during sauce preparation.

5. Deglaze saute pan with red wine and reduce by half. Add chicken stock and reduce again by half over high heat.

6. Stir in apricot preserves until melted. Add any remaining juices to pan. Add the remaining 1 Tbsp. of butter and swirl pan. Turn off heat.

7. Slice duck breasts and fan out on warmed plates. Pour sauce over and serve at once with your favorite sides! Serves 4 people for appetizers or 2 people as an entree.




September 2009: Spanish Duck

Submitted by Jason Neider of East Troy, Wis.


  • &rac14; c. olive oil
  • 4 cloves garlic, sliced
  • 3 baskets white mushrooms (quartered) or 5 large portabella caps (sliced)
  • Salt pepper to taste
  • Generous splash of dry Spanish sherry
  • 2 tsp. fresh lemon juice
  • 4 duck breasts
  • 8 oz. heavy whipping cream
  • 4 Tbsp. minced garlic
  • 3 Tbsp. Cajun seasoning
  • 3 c. dry Spanish rice


1. Place the duck breasts in a zip-top bag with the heavy cream, minced garlic and Cajun seasoning. Shake well and let sit overnight in the refrigerator, then for at least 4 hours at room temperature.

2. Heat the olive oil in a large sauce pan or wok on medium heat. Add garlic slices. When the garlic wilts and loses color, turn up the heat and add the mushrooms, tossing and shaking the pan so the garlic doesn't burn.

3. When the mushrooms begin releasing their juices, add the sherry and lemon juice. Cook down to about 2 Tbsp. of liquid in the pan.

4. While preparing the mushrooms and garlic, heat another frying pan over medium-high heat. Once hot, add your duck breasts with some of the juices and garlic from inside the bag. This should take about half the time the garlic and mushrooms take to cook. Turn the breasts often and cook to just over medium rare.

5. Have the Spanish rice cooked and ready to serve.

6. Arrange the plate: Rice first, then mushroom mix, sliced duck across the top. Garnish with chives if you like.

7. This recipe should serve four (or two if you want to double up on the meat!). A good Pinot Noir may be served as well.




August 2009: Kevin Knight's Caribbean Curried Wild Duck

Submitted by Kevin Knight of Michigan Center, Mich.


  • 1 good-sized wild duck (cleaned but not skinned; cut into pieces)
  • 2 heaping Tbsp. curry powder
  • &rac12; red onion, chopped into pieces and divided into 2 portions
  • 3 large cloves of garlic, chopped and divided into 2 portions
  • 1 tsp. paprika
  • 1 tsp. cayenne powder
  • 1 tsp. dried thyme
  • 1 Tbsp. dried basil or 1 sprig fresh basil leaves
  • &rac14; fresh lime or lemon (optional)
  • 3 Tbsp. vegetable oil
  • Salt to taste
  • 1 tsp. black pepper
  • 5-6 medium golden or Idaho potatoes, quartered


1. Rinse and dry duck pieces with clean kitchen towel.

2. In large pot, fry duck in hot oil over low-medium heat (do not use smoking hot oil!), turning regularly until slightly browned, then cover and remove from heat.

3. Add &rac12; cup water, curry powder, 1 portion chopped onion, 1 portion chopped garlic, thyme, paprika, basil, salt, cayenne powder and black pepper.

4. Over medium heat, gently saut´ duck and spices for about 20-40 minutes, stirring occasionally to avoid sticking.

5. Remove from heat and add potatoes and enough water to cover both meat and potatoes. Allow to boil on high heat for a few seconds, then immediately turn to low heat and let cook until duck is tender and potatoes are fully cooked. This may take 20-60 minutes, depending on the toughness of the meat.

6. Remove from heat, add remaining portions of garlic and onion, juice from &rac14; lime or lemon (optional) and remove from heat.

7. Serve over steamed white rice and enjoy!




July 2009: Specklebelly in a Bag

Submitted by Byron Prest of Belle Chasse, La.


  • 1 specklebelly goose
  • 1 turkey brown 'n bag
  • 3 oranges
  • 3 apples
  • 3 onions
  • Granulated garlic
  • Coarse-ground black pepper
  • Seasoned chicken broth
  • All-purpose flour
  • Worcestershire sauce


1. Wash goose inside and out. Season with garlic powder, black pepper and Worcestershire sauce to taste.

2. Cut 1 apple, 1 orange and 1 onion and place inside goose.

3. Put goose inside zip-top bag in fridge overnight.

4. When ready to cook, prepare the brown 'n bag by placing 1 tsp. of flour in the bag and shaking bag in pan.

5. Place goose inside bag. Cut onions, apples and oranges in slices. Place them on top and around the goose.

6. Pour drippings from zip-top bag on goose. Add 16 oz. of seasoned chicken broth to the cavity and around the goose.

7. Seal the bag, poke holes in it and place it in a 350-degree oven for 2 hours or until falling off the bone.

8. Serve with rice and wine-suggestion: Rutherford Hill Merlot.




June 2009: Simple Wild Duck Skillet

Submitted by Tom Coulter of Chandler, Ariz.


  • 2 dressed wild ducks, cut into serving pieces
  • 1 sweet onion, diced
  • 1 c. raw baby carrots
  • 1 .87-oz envelope brown gravy mix
  • 1 c. water
  • &rac12; c. ketchup
  • &rac14; c. prepared mustard


1. Brown duck pieces in small amount of oil in skillet on top of stove with diced onions.

2. Remove browned duck from skillet.

3. Add gravy mix and water; stir to dissolve. Add ketchup and mustard. Stir in baby carrots.

4. Cover and simmer on stovetop for 30-45 minutes, or bake in a 300-degree oven for 45 minutes to 1 hour, until meat is tender.

The gravy is great with a side of mashed potatoes or rice! Depending on the size of the ducks, this meal should serve 3-4 people.




May 2009: Quacker Meal

Submitted by Dennis Widme of Deer Island, Ore.


  • 8 skinless duck* breasts
  • 1 c. red berry wine
  • 1 c. chopped onion
  • 1 c. chopped celery
  • 1 can cream of celery soup (undiluted)
  • 2 cans cream of mushroom soup (undiluted)
  • 1 c. milk
  • 1 c. flour (for dusting)
  • Luhr-Jensen Smokehouse Waterfowl Seasoning (or similar)


1. Mix wine, soup, onion celery in bowl.

2. Place meat on platter and sprinkle seasoning on each side. Let stand 30 minutes.

3. Dip meat in milk, dust with flour and lightly brown in oil.

4. In casserole dish, layer ingredients. Start with soup mix, then meat and finish with more soup mix on top.

5. Cover and bake for 1 hour, 20 minutes at 375 degrees.

6. Serve with boiled red potatoes (skins on), green beans (slow cooked with bacon), reduced sauce for gravy and your favorite red wine (such as Oregon Pinot Noir).

*Recipe can be made using skinless goose, chukar, pheasant or other breasts in place of duck.




April 2009: Buckshot's Belly Buster

Submitted by Leon Anderson of St. Germain, Wis.


  • Duck or goose breasts, legs or thighs
  • Pancake flour
  • 1 clove of garlic
  • Olive oil
  • Cajun spice
  • Black pepper
  • Cream of mushroom soup
  • Onion
  • Teriyaki sauce
  • Soy sauce
  • Water


1. Marinate meat for several hours in 1:1 teriyaki-soy sauce mixture. Keep in cool area.

2. Lightly flour meat. Brown floured meat in olive oil.

3. Add Cajun spice and pepper to meat to taste.

4. Place a layer of meat in the bottom of a slow cooker, followed by a layer of slice onion and a layer of cream of mushroom soup topped with finely chopped garlic. Repeat this sequence until all the meat is in the slow cooker.

5. Add a cup of water and set the temperature control to Medium.

6. Cook for at least six hours.




March 2009: Duck Extravaganza

Submitted by Gary MacMurtrie of Groves, Texas


  • 10-12 duck breasts
  • 1 12-oz. pkg pork sausage
  • 1 large yellow onion
  • 1 bell pepper
  • 5 stalks celery
  • 6 cloves garlic
  • 2 bundles green onions
  • 3 jalape˜o peppers, sliced
  • 2 c. sliced mushrooms
  • 32 oz. chicken broth
  • Tony Chachere's creole seasoning, Lawry's season salt or Tex-Joy


1. Cut duck breasts into approximately 1-inch pieces. Place cut duck into a bowl and season well with Tony's, Lawry's or Tex-Joy.

2. Cut pork sausage into &rac14;-inch slices and cut bacon into 1-inch pieces.

3. Place all meat in a large pot on medium heat with the lid on. The meat will start to brown and produce juice (gravy). Stir occasionally.

4. While the meat cooks, chop the yellow onion, celery, bell pepper, green onions and garlic. After 12-15 minutes, add them, as well as the jalape˜os mushrooms, to the pot.

5. Pour the chicken broth over the vegetables and season again with Tony's, Lawry's or Tex-Joy.

6. Replace lid and cook on medium-low heat for 3&rac12;-4 hours, stirring occasionally.

7. As the mixture cooks, prepare 2 cups of rice over which to serve the ducks.




February 2009: Raspberry Garlic Duck

Submitted by Donna Tonelli of Spring Valley, Ill.


  • 2 dressed mallards
  • 1 14-oz. can beef broth
  • 1 16-oz. jar unsweetened raspberry jam
  • 2 large garlic cloves
  • 1 c. white vinegar
  • &rac14; c. balsamic vinegar


1. Cover ducks with cold water. Add white vinegar and soak overnight.

2. To prepare ducks, rinse. Crush garlic clove with large broad-blade knife and place one in each duck cavity. Add large spoonful of jam to cavity.

3. Place ducks breast-up in oven-safe plastic bag and add can of beef broth. Seal bag and cut small slit in top.

4. Place bag on cookie sheet and roast until meat pulls away from breast bone. Should take approximately 1 &rac12; hours at 350 degrees. Ducks will self-baste in bag and skin will become brown and crispy.

5. Remove duck from oven. Cut small hole in corner of bag and pour off 1 cup of broth. Leave ducks sealed in bag to rest while you prepare the sauce.

6. Add remaining jam and balsamic vinegar to broth in small sauce pan. Bring to boil and simmer to reduce to a thick sauce.

7. Split ducks by removing back and breast bones. Spoon sauce over duck halves and serve.




January 2009: Goose Dippin' Sticks

Submitted by Marco Stetich of North Salt Lake City, Utah


  • 1 goose breast, skinned
  • 1 can of 7-up
  • &rac14; c. soy sauce
  • &rac14; c. olive oil
  • 1 Tbsp. coarse-ground black pepper
  • 1 tsp. garlic powder
  • Juice of &rac12; lemon
  • 2 heaping Tbsp. mayonnaise
  • 4 buttons fresh garlic, crushed finely chopped
  • 1 Tbsp. chopped cilantro
  • &rac14; c. creamy peanut butter
  • 1/3 c. Thai chili-pepper paste in oil
  • &rac12; head finely sliced napa cabbage


1. Cut goose breast lengthwise in 3/4"-wide cutlets.

2. Slice cutlets lengthwise again into 1&rac12;" strips.

3. Marinate in 7-up and soy sauce for 1-2 hours.

4. Dipping Sauce #1: Combine mayonnaise, lemon juice fresh garlic in small bowl. Mix until creamy. Add cilantro and mix. Keep cool until ready to use.

5. Dipping Sauce #2: Combine peanut butter and Thai chili-pepper paste in oil. Mix well. If too thick, stir in about 1/3 oz. water and heat in microwave for 15 seconds. Stir again and repeat if needed.

6. Remove goose strips from marinade and discard marinade. Put strips in bowl, pour over olive oil and mix.

7. Place strips on kabob skewers, laying the meat out flat. Place on platter, sprinkling both sides with black pepper and garlic powder.

8. Cook goose skewers on preheated barbecue grill on high 1 to 1&rac12; minutes per side. Cook to medium-rare or medium. Use grill spray to keep the meat from sticking.

9. Place cabbage on platter then lay strips on top. Salt to taste and serve with sauces.

Chef's Note: If you want to be fancy, you can serve the goose skewers on an Asian coleslaw mixture. Add finely sliced carrot, red bell pepper and green onion to the napa cabbage. Mix in rice vinegar, oil, a dash of salt and &rac12; tsp. sugar. Toss and sprinkle with sunflower seeds for added texture and flavor.




December 2008: Chipotle Duck Pasta

Submitted by Patrick Gibson of Union City, Mich.


  • 1 lb. boneless duck meat
  • 4 Tbsp. olive oil
  • 7-oz. can chipotle peppers in adobo sauce
  • Sliced portabella mushrooms or other favorite
  • 1 c. dry white wine
  • 2 c. heavy cream or half half
  • &rac12; c. Parmesan cheese
  • Angel-hair pasta, cooked
  • Salt pepper


1. Cut duck meat into small pieces.

2. Saute meat in olive oil until brown. Add chipotle peppers, mushrooms and wine.

3. Allow mixture to simmer until mushrooms are cooked.

4. Add cream and bring to boil.

5. Reduce heat to simmer and add Parmesan to thicken sauce.

6. Serve over cooked pasta. Add salt pepper to taste.




November 2008: Downhome Duck Chili

Submitted by Craig Heyer of Vista, Calif.


  • 2 Tbsp. vegetable oil
  • 1 lb. ground beef
  • 1 - 1&rac12; lb. cubed duck breast
  • 1 onion, chopped
  • 2 cloves of garlic
  • 4 jalape˜o peppers
  • 2 bay leaves
  • 1 tsp. salt
  • 2 28-oz. cans diced tomatoes
  • 2 15-oz. cans dark red kidney beans, undrained
  • 1 15-oz. can black beans
  • 1 15-oz. can pinto beans
  • 4 medium white potatoes, in &rac12;" cubes
  • Shredded cheddar cheese green onion


1. In a 6-quart stock pot, heat vegetable oil.

2. Add ground beef, duck breast, onions and garlic.

3. Cook about 10-15 minutes until meat is browned and onions are tender.

4. Add remaining ingredients except the beans and bring to boil, then reduce the heat and simmer for 30 minutes.

5. Add the 4 cans of beans and simmer for 15 minutes.

6. Garnish each serving as desired.




October 2008: Duck Blind Jerky

Submitted by Jason Graham of Nine Mile Falls, Wash.


  • 4-5 lbs. wild duck or goose breast
  • 1&rac12; c. soy sauce
  • 1&rac12; c. Mr. Yoshida's Marinade Cooking Sauce
  • 2 Tbsp. Tabasco
  • 3 Tbsp. Worcestershire
  • 2 Tbsp. onion powder
  • 2 Tbsp. garlic salt
  • 2 Tbsp. pepper
  • &rac14; tsp. cayenne pepper
  • 1 capful liquid smoke
  • &rac14; tsp. chili powder
  • 1 Tbsp. minced garlic
  • 1 Tbsp. your favorite BBQ sauce
  • &rac14; c. brown sugar
  • 1&rac12; c. water
  • 1 bottle of beer (half for brine, half for you)


1. Mix all above ingredients together in a small stainless steel bowl. Stir until sugar is dissolved.

2. Cut duck/goose breast while partially frozen using a slicer or filet knife. Cut into thin strips &rac14;" or less.

3. In large stainless steel bowl, combine meat and brine making sure the brine covers the meat, store in a cool place for 24 hours (the longer the better).

4. Remove meat from brine and place strips on butcher paper or newpaper and let sit for 15 minutes (Optional: Sprinkle meat with black pepper or crushed red chilies as it dries on paper).

5. Place meat in dehydrator or smoker for 8 hours or until done (if smoking, use only one pan of your favorite chips).

6. Rotate trays to keep meat from getting too done.

7. Remove from dehydrator or smoker and enjoy with family, friends and hunting partners.

8. Store in zip-top bags. You may freeze the jerky in freezer zip-top bags for up to 3 months. Good luck hunting!




September 2008: Teal Quesadillas

Submitted by Richard Walton of Bay City, Texas


  • Breast fillets of 6 teal
  • 12-oz. carton of pico de gallo
  • &rac12; bag baby spinach, stems removed
  • 8 flour tortillas
  • 2 c. grated Monterey Jack cheese
  • &rac14; stick butter or margarine
  • 2 c. grated cheddar or American cheese


Cut breast fillets into &rac14;- to &rac12;-inch strips, season lightly with salt, pepper, red pepper, garlic onion powder. Melt butter in skillet saute duck until mid-rare. Add ~10 oz. pico de gallo continue saute. When duck nears medium doneness, add spinach lightly saute to wilting. Remove from heat set aside. Place 4 tortillas on cookie sheet cover with Jack cheese. Using slotted spoon, drain duck spoon over cheese, covering tortilla. Liberally sprinkle cheddar or American cheese, then top with 2nd tortilla. Bake 20 min. at 300, flattening periodically. Remove from oven cut each quesadilla into 4-6 triangles. Serve with salsa, guacamole, sour cream a nice Cabernet.




August 2008: Goose Gumbo

Submitted by y James Schierstein of North Tonawanda, N.Y.


  • 1 c. flour
  • 1 c. oil
  • 1 lb. Andouille sausage, cut into &rac12;" slices
  • 1 goose breast, cut into 1" chunks
  • 1 c. onion, chopped
  • &rac12; c. green pepper, chopped
  • &rac12; c. celery, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 pkg. frozen cut okra
  • 1&rac12; tsp. Cajun seasoning
  • 1 tsp. salt
  • &rac12; tsp. dried thyme
  • &rac14; tsp. black pepper
  • dash hot sauce
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. fil´ powder
  • 8 c. water
  • &rac34; c. green onions, sliced
  • 4 c. rice, cooked and hot


Slow cook goose breast until tender, then set aside. In heavy pan or skillet, make roux using oil and flour. Cook until dark brown. Brown sausage, onion and green pepper in skillet. Drain fat. In pot, combine roux, goose okra, sausage, vegetable mixture, celery, water and seasonings. Cover and simmer 1 - 1&rac12; hours. Serve over rice and garnish with green onions.




July 2008: Wood Duck Salad

Submitted by Brad Barricklow of Sylvania, Ohio


  • 2 wood duck breasts
  • 1 bag fresh field greens
  • 8 oz. balsamic vinegar
  • 8 oz. crumbled Bleu cheese
  • 8 oz. pine nuts
  • Balsamic vinegar to top


Place 8 oz. balsamic vinegar in a small sauce pan. Turn heat to medium-high and reduce vinegar to a thick syrup. In a glass dish, baste duck breasts with balsamic syrup and bake in preheated 350-degree oven until breasts reach 140 degrees internally. This keeps them slightly red inside. Meanwhile, toss greens on a chilled plate. Toast pine nuts gently in a small pan. Don't overcook them! Sprinkle pine nuts and Bleu cheese on greens. Slice breasts thinly and arrange on top of greens. Drizzle unreduced balsamic vinegar over dish. Serve at once with your favorite bottle of wine. Enjoy!




March 2008: Southern Style Barbecue Duck or Goose Sandwiches


  • 6-8 large duck or goose breasts, skin removed
  • 3 Tbsp. lemon pepper seasoning
  • 2 Tbsp. olive oil
  • 1 medium onion, sliced into thin rings
  • 1&rac12; c. beef broth
  • &rac12; c. your favorite barbecue sauce
  • 6 small burger buns
  • 1&rac12; c. prepared coleslaw


Rub meat with lemon pepper seasoning. Heat olive oil in a large skillet and brown meat evenly on both sides. Transfer to a lightly greased baking dish and toss with onion.

Pour beef broth over, cover and place in a 375-degree oven for 1&rac12; hours. Remove from oven and check for doneness. Meat should pull apart easily. If not, return to the oven (you might also need to add some more beef broth, just enough for about a &rac12;-inch layer in the dish) and bake for 30 minutes more.

Once done, allow meat to cool and shred with a knife or just pull apart with fingers. Return shredded meat to baking dish, toss with barbecue sauce, cover and heat for 20 minutes.

To make sandwiches, place a portion of the shredded meat on the bottom of the bun. Top with coleslaw and serve.




September 2006: Tostaditas

Makes about 40 bite-sized snacks

The best kind of finger food for the holidays, or for a quiet afternoon once the season is over. These mini-tacos will disappear like Canada geese do when you finally get a day off.



  • 2 Tbsp. oil
  • 4 oz. ground duck/goose
  • &rac14; minced onion
  • 1 Tbsp. chopped green pepper
  • 1 minced clove garlic
  • 3/8 tsp. chili powder
  • &rac14; tsp. salt
  • &rac14; tsp. ground black pepper
  • 2 Tbsp. sour cream
  • 6 corn tortillas (5-6 inches diameter)
  • 2 oz. grated Cheddar cheese


  • 1 c. chopped ripe tomatoes
  • &rac12; c. chopped yellow onion
  • &rac12; tsp. (canned) chopped jalape˜o pepper
  • 2 tsp. chopped fresh cilantro


In a large skillet, heat the oil over medium heat and brown the ground meats. Add the onion, green pepper and garlic, and saut´ until softened. Add the chili powder, salt and pepper. Turn the heat off and add the sour cream. Cover and set this aside. Prepare the salsa: Chop the tomatoes coarsely and add to the onion, jalape˜o pepper and cilantro. Mix well. Preheat the oil in a deep fryer. Cut the tortillas into 8 pie segments: in half, then in half twice again. When the oil is hot, dip each segment into the hot oil and fry until crisp, about 3-4 minutes each. Drain on paper towels.

To assemble: Spread some of the meat mixture on the tortilla chips, then a bit of the shredded cheese and top with the salsa.




August 2006: Duck Creole

Serves 4


  • 2 Tbsp. vegetable oil
  • 2 c. boneless duck breast, skin removed; cut across the "grain" into 1-inch strips
  • 3 Tbsp. Cajun spice
  • 2 Tbsp. butter
  • 1 c. yellow onion, diced
  • 1 c. celery, diced
  • &rac34; c. green bell pepper, diced
  • &rac12; tsp. Tabasco sauce
  • 4 garlic cloves, minced
  • 2 c. chicken (or duck!) stock or broth
  • 2 bay leaves
  • 1 tsp. dried thyme leaves
  • 1 tsp. dried basil leaves
  • 1&rac12; c. peeled and diced tomato, drained (canned O.K.)
  • 2/3 c. canned tomato sauce
  • 1 tsp. granulated sugar
  • 4 c. warm cooked rice


Heat oil in a large skillet over medium-high heat. Season duck pieces with Cajun spice and add to skillet. Sear duck evenly until well browned. Remove duck from skillet. Add butter, onion, celery and bell pepper to skillet and saute until vegetables are softened, about 5 minutes. Return duck to skillet and add Tabasco, garlic, chicken stock, bay leaves, thyme and basil. Simmer for 1 hour, covered. Add tomato, tomato sauce and sugar. Simmer until duck is tender and sauce has thickened to your liking. I like it about the thickness of a marinara sauce. Adjust seasonings. Serve over warm rice.




August 2006: Duck Egg Rolls

As seen on DU-TV

Serves 4 (as appetizers)


Egg Rolls

  • 1 &rac12; c. boneless and skinless duck breast, sliced thinly across the grain
  • 2 Tbsp. soy sauce
  • 1 tsp. fresh ginger, minced
  • 2 garlic cloves, minced
  • 2 Tbsp. peanut oil
  • 1/4 c. dried apricots, thinly sliced
  • 1 1/2 c. green or napa cabbage, shredded
  • 8 egg roll wrappers
  • 1 Tbsp. cornstarch mixed with 1 tablespoon cold water
  • Oil for frying

Dipping Sauce

  • 1/4 c. soy sauce
  • 1 Tbsp. hoisin sauce (Asian section of your grocery store&ellip;it's there, really)
  • 1 Tbsp. brown sugar
  • 2 Tbsp. rice vinegar or white wine vinegar


Combine sliced duck with next three ingredients and marinate for 30 minutes. Drain ducks. Stir-fry duck in hot peanut oil for 45 to 60 seconds over high heat in a wok or skillet. Transfer to paper towels to cool. For each egg roll, lay the wrapper on a flat surface. Place about 2-3 Tbsp. of the cabbage on the lower third of the wrapper forming an area of about 1" tall by 3" wide. Arrange apricots and cooked duck on top of cabbage. Turn in sides of wrapper to just overlap stuffing. Begin rolling egg roll by starting at the edge nearest you and rolling away from you, like a burrito. When you get to the edge, moisten it with a little of the cornstarch mixture to help it seal. Place egg roll in hot oil, enough to submerse it and fry until golden brown and crispy. Drain fried rolls on paper towels.

Combine sauce ingredients and serve with fried egg rolls.




July 2006: Good Luck Duck

As seen on DU-TV

Serves 8 to 10

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. Here's a recipe that just might tip the scales of fortune your way this year. For extra flavor, you may wish to throw an oven-browned duck carcass or two into the pot while the black-eyed peas are cooking. If you want to save some time, you can use either fresh or canned black-eyed peas.


  • 1 lb. dried black-eyed peas
  • 2 qt. water
  • 1-2 smoked ham hocks
  • 2 tsp. salt
  • 2 Tbsp. butter
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 1 jalape˜o pepper, seeded and minced
  • 3 c. duck breast; boneless, skinless and diced into 1/2 inch cubes
  • Dash Worcestershire sauce
  • 2 c. tomato, diced (canned or fresh)
  • Salt and pepper to taste
  • Tabasco to taste


Combine peas and water in a large stockpot. Bring to a boil and then turn off the heat and let stand for 1 hour. Bring to a boil again, then reduce heat to simmer. Add ham hocks and salt, and cook until peas are tender. Remove hocks, pick meat off and return meat to peas. While peas are simmering, heat the butter in a skillet over medium-high heat and saut´ onion, celery, carrots and jalapeno pepper until soft. Add duck and brown evenly. Season with Worcestershire sauce. Add to peas with tomato and heat to warm. Season with salt, pepper and Tabasco . Good luck!