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Delicious recipes for ducks and geese.
This duck burger is a good way to use up those skinless duck breasts you have in the freezer, or when you want a lean burger with more flavor than beef. The citrus hoisin glaze is a classic duck pairing that’s tangy and sweet with a hint of umami. I first started making duck burgers […]
Duck Burgers with Citrus Hoisin Glaze Read More »
Duck stock is one of the most useful things you can make after cooking a duck. Instead of tossing the carcass and bones, you turn them into a rich, homemade liquid gold that beats store-bought chicken stock in just about every soup, stew, or sauce. This duck stock recipe works with farmed ducks, wild ducks,
This duck gravy is a rich red wine gravy with mushrooms, duck stock, and a touch of cream. The old school gravy that you want with roast duck, fried duck breast, or duck fat roast potatoes. I make this one a lot for special occasions because it reminds me of eating at fancy 90’s-style steakhouses back
If you’re craving fried duck breast with a crunchy crust and tender meat, this is the move. I’m using wild ducks here (skinless breasts). But the exact same method works for farmed ducks. You’ll just pound them to an even thickness so they fry evenly and to help tenderize. If you’re looking for more duck
Pan Fried Duck Breast Read More »
Grilled duck hearts are quick to cook, big on flavor, and perfect for small plates and appetizers. A short optional brine helps keep them juicy. And my simple cherry-orange glaze adds sweetness and acidity, which pair perfectly with a little smoke from the grill. Check out all of my wild duck recipes, like smoked duck
Grilled Duck hearts Read More »
If you love smoked duck breast without the dry livery taste, then this method is for you. This recipe walks you through a proper smoked duck breast brine and gentle smoke at 200°F. I also included a wild-duck-specific technique that allows the lean little breasts to stay in the smoker long enough to pick up
Smoked Duck Breast Read More »
This homemade Chinese duck sauce recipe is one of the easiest condiments you can throw together. And by throwing together, Â I mean it literally takes around 5 minutes to make. So why would you want to make homemade duck sauce instead of buying it from the grocery store? The main reason is that the store-bought
How to Make Chinese Duck Sauce Read More »
This duck prosciutto recipe is easily approachable by not only trained chefs but home cooks as well. Want more charcuterie? Try salt cured venison loin, venison pate, and homemade breakfast sausage. Making your own charcuterie at home correctly for the first time can sometimes seem daunting. But fear not–this dry cured duck breast prosciutto requires
Homemade Duck Prosciutto Read More »
This goose stew is one of my all-time favorite ways to utilize the legs of wild geese. This recipe is my adaptation of the classic French dish from the city of Marseille, known as bouillabaisse. For more goose recipes, don’t miss my Goose Prosciutto and Smoked Goose Breast. The history of this French stew dates
French Goose Stew Read More »
If you’re looking for the best easy smoked goose breast recipe, then you’ve come to the right place. For this one, I used the breast from a Canada goose, but you can use any goose that you have available. If you’re a waterfowl lover, don’t miss my Duck Prosciutto, French Goose Stew, and Homemade Chinese
Smoked Goose Breast Read More »