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.

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Snow Goose Bourguignon

 

Serves 6

Don't let the fancy French name throw you off. This is a simple dish that requires a little time to cook, but the preparation is relatively simple. It's great for cooking in large batches and freezing for later use. It's also a good way to make use of a bunch of snow geese!

½ pound bacon, chopped
¼ c. flour
1 tsp. salt
½ tsp. pepper
4 c. snow goose breast, skin and gristle removed, cut into large cubes
3 Tbsp. olive oil
20-24 pearl onions, peeled
2 garlic cloves, minced
3 c. mushrooms, quartered
2 c. dry red wine
2/3 c. beef stock
1 c. chopped tomatoes, fresh or canned
1 bay leaf
1 tsp. dried thyme

1. Heat a large oven-safe casserole dish over medium heat. Add bacon and cook until crisp and golden brown. Remove bacon and reserve.

2. Combine flour, salt and pepper in a medium bowl. Dredge cubed goose in flour mixture and brown in bacon grease, adding a few pieces at a time. When well browned, remove from dish and reserve.

3. Increase heat to medium-high and add olive oil. When oil is hot, add onions and cook while stirring often for 5 minutes, or until onions are lightly browned. Add garlic and mushrooms and cook for 3 minutes more. Stir in remaining ingredients, including reserved bacon and browned goose.

4. Cover and place in a preheated 325-degree oven for 1½ hours or until meat is tender.


 

 

Black and Bluebill

Serves 4

12 bluebill breast half-fillets
2 Tbsp. coarse steak seasoning (your favorite)
1 tsp. paprika
1/8 tsp. cayenne pepper
¼ cup melted butter
1 large onion, cut into thin rings
1/3 c. crumbled bleu cheese
1 c. fresh tomato, seeded and diced

1. Heat a cast-iron or other heavy skillet over high heat for at least 5 minutes.

2. Combine steak seasoning, paprika and cayenne pepper. Rub mixture evenly over duck breasts. Brush seasoned breasts with butter.

3. Add duck breasts and onion to pan. Leave breasts in pan until dark brown on each side, but not past rare in the center.

4. Arrange 3 breast halves on each plate. Top with cooked onions, bleu cheese crumbles and diced tomato.


 

Grilled Diver Duck Breasts

 

Serves 4

Diver ducks can often use a little help from a flavorful marinade. They're typically leaner and darker than puddle ducks, but can be just as tasty, provided you know how to cook them.

8-12 diver duck breast half-fillets (depending on size of ducks)
1/3 c. olive oil
3 Tbsp. balsamic vinegar
3 cloves garlic, crushed
3-4 sprigs fresh rosemary
1½ tsp. freshly ground black pepper
1½ tsp. kosher salt

1. Whisk together olive oil and remaining ingredients. Place duck breasts in a zipper-lock bag, pour half of marinade over, reserving the other half to serve with cooked breasts. Squeeze out air and refrigerate for 2 hours.

2. Heat a well-lubricated grill to medium-hot. Remove duck from marinade, drain and place on grill. Cook until medium-rare on both sides, about 3 minutes per side.

3. Allow meat to rest for a few minutes before serving. Arrange on plates and drizzle on remaining marinade.


 

Basting Sauce for Grilled Ducks

 

Whether your ducks are marinated or dry seasoned, you can add additional flavor while grilling by brushing with a basting sauce. Keep in mind that basting sauces have to be used carefully. One that's full of sugar, or anything sweet, will cause the meat to burn over direct heat. Basting sauces that contain fats, butter and oils will cause the grill to flame up and burn the meat as well. Just go easy on the sauce, keep your face away from the 'cue and use a long-handled basting brush.

1 c. dry red wine
¼ c. lemon juice
½ c. soy sauce
2 Tbsp. Worcestershire sauce
2 Tbsp. dry mustard
2 Tbsp. Italian seasoning
1 tsp. garlic powder
1 cup butter, cut into cubes

1. Combine all ingredients except butter in a small saucepan, uncovered, over medium-high heat. Reduce liquid by one-half.

2. Stir in butter until melted. Use mixture to baste ducks while grilling.


 

Redhead "Steak" Sandwich

 

Serves 4

3 c. skinless redhead duck breast fillets
Salt and pepper
2 Tbsp. olive oil
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced
3 garlic cloves, minced
2 c. mushrooms, thinly sliced
Tabasco sauce
8 slices Provolone cheese
4 Italian rolls, split

1. Slice duck breasts as thinly as possible. If possible, place in the freezer for an hour or so to firm up meat before slicing. Season liberally with salt and pepper.

2. Heat olive oil in a large, heavy skillet or on a griddle over medium-high heat. Add onions, pepper and garlic. Cook until onions are lightly browned. Add mushrooms and saut with onions and peppers until soft.

3. Move vegetables over to one side of skillet and add duck breast slices. Cook meat until lightly brown but not overcooked. Season with a dash or two of Tabasco sauce.

4. Arrange meat into 4 rectangular mounds, about the size of the Italian rolls. Top with equal portions of the vegetable mixture. Top with 2 slices of cheese for each pile until cheese melts.

5. Using two spatulas, scoop up each portion of meat and vegetables and place on rolls.


 

Prosciutto-Wrapped Duck and Oyster Appetizer

 

Serves 4-6

This recipe works with any size duck. This recipe can also be prepared under a broiler or in a hot, lightly oiled skillet.

NOTE: Large duck breasts should be cut in half or in thirds before pounding. If using all mallards, you'll get three pieces out of each breast half. With medium-sized ducks, like widgeon, you'll cut each breast in half and get two pieces from each half.

Skinless duck breast fillets - number of breasts will depend on type of duck (see NOTE above)
Salt and pepper
Olive oil
12 raw oysters, well drained
1 Tbsp. fresh parsley, minced
1 Tbsp. freshly squeezed lemon juice
1 Tbsp. garlic salt
12 thin slices prosciutto (or substitute partially cooked bacon)
12 small wooden skewers

1. Prepare duck breasts. Cut into 1½" to 2" pieces. Small duck breasts, like those taken from a teal, can be used "as is," without cutting into smaller pieces. Place breasts on a firm surface, cover with a zipper-lock bag and lightly pound with a mallet or heavy skillet until about 1/8" to 1/4" thick. Season with salt and pepper.

2. Toss oysters with parsley, lemon juice and salt.

3. Lay out prosciutto on a flat surface. Place one piece of duck on the bottom end of the strip of prosciutto. Place an oyster in the center of each piece of duck. Grasping the edge of the prosciutto, duck and oyster, roll the prosciutto tightly toward the opposite end. Secure with a skewer.

4. Place on a medium-hot grill. Cook until lightly browned, about 3 minutes per side.


 

Chesapeake Duck Stew

 

Serves 6-8

Early settlers to the Chesapeake Bay kept a pot of stew on the coals all day long, adding meat and vegetables to the pot as they were harvested. This recipe is a bit more refined, but the process is basically the same - slow cooking with liquid for fall-off-the-bone-tender duck.

¼ cup vegetable oil
4 whole ducks, quartered (skin on or off)
½ c. flour
2 c. onions, coarsely chopped
1 tsp. dried thyme
¼ tsp. ground allspice
1 bay leaf
1½ qt. beef broth
2 medium potatoes, peeled and cut into sixths
2 carrots, coarsely chopped
1 c. okra, sliced into ¼" rings
1 c. corn kernels
Salt and pepper to taste
Sour cream for garnish

1. Heat oil in a heavy pot over medium-high heat. Dredge duck pieces lightly in flour and add to hot oil a few pieces at a time, until all pieces are well browned.

2. Add onions, thyme, allspice, bay leaf and beef broth. Bring to a boil, reduce heat to medium-low, cover and simmer for 1 1/2 hours. Check liquid to make sure beef broth covers contents of pot. If necessary, add additional broth to cover. When ducks are tender, remove from pot, allow to cool and pull meat from bones. Discard bones and return meat to pot.

3. Add potatoes and carrots, and cook for an additional 30 minutes. Add corn and cook for 15 minutes or more, or until meat is tender. Season to taste with salt and pepper.

4. Ladle stew into bowls and top with a dollop of sour cream.


 

Grilled Duck Salad

 

Serves 4

Dressing
1/3 c. red wine vinegar
½ c. freshly squeezed orange juice
2 Tbsp. fresh basil or parsley leaves, chopped
2 garlic cloves, minced
½ tsp. kosher or sea salt
¼ tsp. freshly ground black pepper
1 c. olive oil

Salad
4-6 duck breast half-fillets
Salt and pepper
2 Tbsp. olive oil
8 whole garlic cloves
2 green onions, sliced
¼ c. red bell pepper, finely diced
¼ c. roasted pistachio nuts (or substitute any nut)
3½ c. cooked and cooled wild rice
1 c. fresh orange segments
1 c. seedless grapes, halved
4 butter lettuce "cups" (intact butter lettuce leaves; you might need more than one for each salad

1. Prepare salad dressing. In a deep bowl, combine all dressing ingredients except oil. Add oil in a thin stream while whisking.

2. Season duck with salt and pepper. Heat oil in a large skillet over medium heat, add duck breasts and garlic cloves and brown duck evenly on both sides until medium rare. Remove duck and allow to cool. Lower heat to medium-low and cook garlic, stirring often, until golden brown but not burnt. Slice cooled breasts thinly into strips.

3. In a large bowl, combine browned garlic, onions, bell pepper, pistachio nuts and rice. Add half of the dressing and toss to mix. Fold in orange segments and grapes.

4. Arrange lettuce cups on plates. Place equal portions of salad mixture into cups. Arrange sliced duck on top and drizzle on reserved dressing.


 

Wild Duck Pizza

 

Serves 4-6

The concept is simple: You buy a prepared pizza crust and top it with your favorite toppings, including cooked duck. What you put on your pizza will depend on what your kids will eat. It's also a great way to make use of leftover cooked duck breasts.

2 10-12" pizza crusts
1 c. prepared pizza sauce
1 c. pepperoni, thinly sliced
4 skinless duck breast fillets, cooked, cooled and thinly sliced
1½ c. shredded cheese, your choice
Additional toppings as desired

1. Preheat oven to 450 degrees.

2. For each pizza crust, spread ½ c. sauce evenly over dough. Arrange pepperoni and duck over sauce. Top with shredded cheese and any additional toppings.

3. Place on a pizza screen, pan or stone in the preheated oven for 10-12 minutes or until cheese is melted and lightly browned. Slice into wedges and serve.


 

Spicy Mallard Skewers on Mississippi Shrimp 'N Rice

 

Serves 4

Rubbed with olive oil and seasonings, these skewers cook quickly so don't walk away from the grill, broiler or skillet or you just might overcook 'em.

Skewers
6 skinless mallard breast half-fillets, quartered
1 medium onion, quartered
24 small mushrooms
2 bell peppers, any color, halved, cored and each half cut into 6 pieces
¼ c. olive oil
1 jalapeo pepper, seeded and minced
1 lemon, juice only
½ tsp. garlic powder
½ tsp. kosher salt
½ tsp. Tabasco sauce
12 long wooden skewers, soaked in water for 30 minutes

Mississippi Shrimp 'N Rice
4 Tbsp. butter
½ pound smoked cajun sausage, cut into bite-sized pieces
1 medium onion, finely diced
½ c. bell peppers, any color or mixed colors, seeded and finely diced
2 garlic cloves, minced
1 lb. small raw shrimp, peeled, deveined and chopped
1 c. white rice, cooked and cooled
Worcestershire sauce

1. In a medium bowl, combine quartered duck breast, onion, mushrooms, bell pepper, olive oil, jalapeo pepper, garlic powder, kosher salt and Tabasco sauce. Cover and refrigerate for 1-6 hours.

2. Prepare rice. Melt butter in a medium skillet over medium heat. Add sausage and onions. Cook for 5-6 minutes or until onions are translucent. Add bell pepper, garlic and shrimp and cook for 3-4 minutes more. Stir in rice and a dash of Worcestershire sauce and cook for 5 minutes more to warm rice. Keep warm.

3. For each skewer, alternate mushrooms, duck, onions and bell pepper, placing two pieces of each per skewer.

4. Grill, broil or pan sear each skewer until duck is browned but not overcooked.

5. Mound rice on plates and arrange three skewers over rice.


 

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.

¼ c. light brown sugar, firmly packed
2 Tbsp. cornstarch
1½ c. orange juice
2 Tbsp. lemon juice
1 c. dried apricots, thinly sliced
1½ c. 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 3-4 minutes. Stir in berries and brush over ducks before serving.


 

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
2½ cups red wine
Cold water
1 Tbsp. 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 1½ 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 c. 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 6-8 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
1½ c. carrots, peeled and diced
1½ c. celery, diced
1 c. yellow onion, peeled and diced
3 c. small mushrooms, whole
2 c. 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.


 

Spicy Grilled Duck Breasts with Orange and Grapefruit

 

1 c. chicken broth
3/4 c. frozen orange juice concentrate
3 Tbsp. red wine vinegar
2 Tbsp. Jamaican jerk seasoning
2 cloves garlic, minced
6 - 8 boneless, skinless duck breast halves
2 teaspoons cornstarch
2 Tbsp. olive oil
1 c. grapefruit sections
1 c. orange sections
¼ c. sliced green onions
1 Tbsp. 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.


 

Beer Barbecue Sauce

 

Makes about 2 cups

2 Tbsp. butter
1 medium yellow onion, finely diced
2 Tbsp. brown sugar
2 garlic cloves, minced
1 12-ounce Budweiser beer
1 lemon, sliced into rings
3 Tbsp. Worcestershire sauce
1 c. tomato pure
1/2 tsp. liquid smoke
¼ c. 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 2-3 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.


 

Mustard Marinade

 

Makes about 2 cups

½ c. red wine vinegar
½ c. dry red wine
1/3 c. Dijon mustard
2 Tbsp. ketchup (yep, ketchup)
1 Tbsp. fresh garlic cloves, minced
1 Tbsp. Italian seasoning
1 tsp. Kosher salt
½ tsp. cracked black pepper
2/3 c. 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 2-12 hours, turning often. Grill, broil or pan sear to desired doneness.


 

Balsamic Chipotle Vinaigrette

 

Makes about 1½ cups

1/3 c. balsamic vinegar
¼ c. Tabasco Chipotle Pepper Sauce
2 tsp. blackberry preserves
2 garlic cloves, minced
¼ tsp. salt
1/8 tsp. freshly ground black pepper
1 c. 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.


 

Barbecued Duck with Honey, Mustard and Sage

 

Serves 4

4 ducks, split
1 tsp. kosher salt
1 Tbsp. cracked black pepper
½ c. honey
2/3 c. Dijon or coarse grain mustard
¼ c. yellow onion, minced
4 cloves, garlic, minced
2 lemons, juice only
2 limes, juice only
3 Tbsp. fresh sage, minced (or substitute 1 Tbsp. 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.


 

Mushroom Sauce

 

2 c. fresh sliced mushrooms
¼ c. butter
1 Tbsp. butter
1 Tbsp. shallots, minced
½ c. chopped mushrooms
½ tsp. dried thyme
1 bay leaf
¼ c. red wine
2 c. beef broth
1 Tbsp. arrowroot powder
Salt to taste
Freshly ground black pepper

Saute all ingredients over medium heat and serve immediately.


 

Pan-seared Snow Goose Breasts, Peppers and Onions

 

Serves 4

4 boneless snow goose breast halves, skin removed
¼ c. olive oil
2 tsp. Worcestershire sauce
½ tsp. garlic salt
1 tsp. hot pepper sauce (Tabasco)
1 medium yellow onion, thinly sliced
1 green bell pepper, coarsely chopped
1 red bell pepper, coarsely chopped
2 jalapeo peppers, seeded and minced
2 garlic cloves, thinly sliced
1 c. 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 1-2 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 1-2 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.


 

Saskatchewan Snow Geese

 

Goose breasts
1 c. dry red wine
2 Tbsp. balsamic vinegar
½ tsp. cracked black pepper
½ tsp. Kosher salt
2-3 garlic cloves, minced
¼ c. 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.


 

Alberta Mallard:
Duck Breasts and Beer

 

Serves 4

6-10 duck breast half fillets, skin removed
Salt and pepper
3 Tbsp. olive oil
2 medium yellow onions, sliced into thick rings
2 Tbsp. light brown sugar
4 garlic cloves, chopped
2 Tbsp. grainy mustard
1 red bell pepper, sliced into thin strips
Pinch red pepper flakes
1 c. flat beer
4 slices provolone cheese (or your favorite)
4 Tbsp. 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.


 

Kansas Mixed Bag:
Sweet-Hot Barbecue Sauce

 

Makes approximately 2 cups

1. Prepare sauce in saucepan:

¼ c. vegetable oil
½ c. onion, finely chopped
¼ c. green bell pepper, finely chopped
4 garlic cloves, minced
1/3 c. brown sugar
1 c. ketchup
1 Tbsp. cider vinegar
1 tsp. Tabasco
2 Tbsp. Worcestershire sauce
1 Tbsp. Lawry's Seasoned Hickory Marinade
2 Tbsp. fresh lemon juice

Heat oil in a medium saucepan over medium heat. Add onion and pepper and saut 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.


 

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 Tbsp. soy sauce
3 Tbsp. seasoned rice vinegar
1 Tbsp. apricot preserves
½ tsp. minced fresh or pickled ginger
1 tsp. freshly squeezed lime juice
1 tsp. 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.


 

Saskatchewan Canada Geese:
Brine

 

Makes 1 gallon of brine

1. In a large bucket or pot, add:

1 qt. water
2 c. orange juice
1 c. soy sauce
¼ c. firmly packed brown sugar
1 tsp. onion powder
2 Tbsp. 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.


 

Texas Mixed Bag:
The Rub

 

1. Prepare rub in Mason jar:

½ c. Kosher salt
½ c. coarse ground black pepper
2 Tbsp. paprika
2 Tbsp. garlic powder
2 Tbsp. chili powder
1 Tbsp. 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.


 

California Mallard:
Marinated Duck Salad

 

Serves 4

4 large duck breast halves, skin removed
2 c. prepared vinaigrette or Italian salad dressing
¼ c. fresh basil, chopped (optional)
4 large handfuls cleaned and washed spinach leaves
½ medium red onion, sliced into thin rings
1 small red bell pepper, thinly sliced
1½ c. mushrooms, thinly sliced
2/3 c. 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.


 

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 c. balsamic vinegar
2 garlic cloves, minced
½ tsp. fresh rosemary leaves (or substitute a pinch of dried leaves)
1 Tbsp. blueberry preserves
3 Tbsp. chilled butter
Salt and freshly ground black pepper to taste
1 c. fresh or frozen blueberries


 

Mexico Mixed Bag, Some Doves:
Duck Fajitas

 

Flour tortillas
Seasoned, chopped duck
2 c. sliced onions
2 c. sliced peppers
1 clove chopped garlic
1 c. chile sauce
2 c. shredded lettuce
2 c. 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.


 

Long Island Canada Geese:
Orange-Honey Glazed Goose Breast

 

Serves 4-6

2 Canada goose breast half fillets, skin, gristle and silver skin removed
¼ tsp. salt
½ tsp. freshly ground black pepper
½ tsp. ground coriander
2 tsp. olive oil
1/3 cup orange juice
2 Tbsp. white wine vinegar
2 garlic cloves, minced
2 green onions, white and green part, diced
2 Tbsp. soy sauce
2 Tbsp. honey
1 Tbsp. cornstarch mixed with equal part cold water
3 Tbsp. 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.


 

Alberta Mallard:
Duck with Brandy, Mushrooms and Cream

 

Serves 4
4 ducks, halved along both sides of breastbone (breasts will be boneless)
1 Tbsp. olive oil
2 Tbsp. butter
1/3 c. brandy
1/3 c. beef broth
2 c. mushrooms, halved
2 garlic cloves, minced
Pinch brown sugar
2/3 c. 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.


 

California Ducks and/or Geese:
Horseradish Cream Sauce

 

Makes 1 cup

1. Prepare in saucepan:

1 c. heavy (whipping) cream
1 Tbsp. Worcestershire sauce
2-3 cloves garlic, minced
2 tsp. fresh rosemary, minced (or substitute ½ tsp. dried)
3 Tbsp. prepared horseradish
Pinch freshly ground black pepper

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


 

Louisiana Mixed Bag:
Cajun Duck Legs and Thighs

 

2 c. Andouille sausage, sliced into ½-inch thick pieces
25-35 duck legs thighs
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 14.5-oz. can diced tomato, with juice
1 clove minced garlic
2-3 bay leaves
Dash of Tabasco
2 Tbsp. Worcestershire sauce
2 c. 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.