Recipies and Cooking

Share your recipies, cooking tips and curing methods for wild game.

Members: 31
Latest Activity: Mar 13, 2017

Roast Duck
1 Duck
1cup water
1 sliced onion

2cups Bread Crumbs
Savory (to Taste)
1tsp. salt
1/2tsp. pepper
1/4cup Melted Margarine
1 Onion (chopped)
1tsp. Dried Onion Soup Mix

Clean duck and drain. Mix stuffing and fill duck. Place in a roasting pan (note some people add stips of fat back over the breast. I ommit this step). Bake at 350 degrees F. after 1 Hour drain off fat from pan. Add water and onions. Cover and continue to cook until tender (45 minutes to an hour). Note: Remove the cover during the last 1/2 hour if you wish to have crisp brown skin. I remove the skin personally, but you may wish to keep it. Enjoy.

Ducks Unlimited Recipe Spotlight
Puddle Hopper Parmesan

4 duck breasts (soaked in salt water, cut into chunks)
½ c. milk
1 jar spaghetti sauce
1 can diced tomatoes
1 2-lb. package shredded mozzarella cheese (or a blend of shredded cheeses)
4 servings spaghetti noodles, partially cooked
Italian-seasoned bread crumbs or homemade Italian-seasoned batter (flour and milk)
Vegetable oil

Cooking Instructions
Rinse and drain duck. Soak in milk.
Heat oil to 350 degrees in deep fryer or skillet.
Remove duck from milk and coat each piece with bread crumbs or batter.
Fry duck pieces until golden and crispy.
In a medium-sized glass baking dish, layer partially cooked noodles, diced tomatoes, about ¼ of the spaghetti sauce, fried duck breast and cheese. Put remainder of spaghetti sauce on top.
Bake at 350 degrees for about 25 minutes or until cheese is melted and bubbly.

Pan fried Duck Breasts
By Rich Reeves

Some butter, onion, salt, pepper and a few spices and your set.I crisp both sides on high heat and then bake in the over for 10 minutes. Enjoy!

Duck Parmesan
In a shallow dish or pie plate, combine:

•1 cup Parmesan cheese, freshly grated

•1/4 cup seasoned breadcrumbs

•1 tablespoon flour
Dip the duck breasts in an egg wash, then into the Parmesan-breadcrumb mixture.

In a heavy skillet, heat a small amount of olive oil and sear the duck until golden brown on both sides.

Place the breasts in a 9X13 glass baking dish and top each with a slice of Mozzarella cheese.

Add a small amount of olive oil to skillet and add:

•1/2 cup chopped onions
Sauté the onion until soft, then add:

•2 cups of your favorite pasta sauce

•A splash of red wine
Stir until heated, then pour over the duck breasts and bake at 350 degrees, uncovered, until the mixture is bubbly and the cheese is melted.

Serve with spaghetti and top with more grated Parmesan.

Delta Waterfowl Recipe of the Month:
Bacon Wrapped / Cream Cheese & Pepper Duck

Follow these steps to make the fantastic duck Carly Michie and Rob Olson cooked on Canada in the Rough. You can't go wrong with this duck, as a meal or an appetizer!

1."Butterfly" duck breasts by laying them flat and cutting them parallel to the cutting surface such that you create a generous "pocket" in the middle of the meat. Allow at least two breasts per person.

2.Marinate the meat in your favorite marinade for at least a couple hours but overnight is better. We prefer teriyaki sauce and we like to spice it up with red chili sauce or any of your favorite brand of hot sauces.

3.Spread a generous amount of cream cheese on the inside of the butterflied duck breast.

4.Slice onions and sweet peppers (or hot peppers if you want a bigger kick) very thinly and place a layer of each inside your butterflied duck breast, on top of the cream cheese.

5.Cut a pound of bacon in half, lengthwise and use these half slices to roll up the duck breast, keeping the sliced vegetables tightly tucked inside.

6.Place several toothpicks through the bacon and on either end of the duck breast to hold it all together.

7.Grill rare to medium rare for best results. Typically as soon as the bacon gets come color, the wraps are done.

Reply by Fred Woodman on April 22, 2010 at 1:52pm
I cook most of my goose and duck breasts this way and its great. Like recipe says. Cook now more than medium rare. Or it will dry and toughen.

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Comment by Peter Emberley on July 19, 2015 at 7:53pm
Sounds good.
Comment by Tom Cox on July 19, 2015 at 12:01pm


Remove skin from Salmon / Trout steaks, then wash in cold water and wrap in a cloth to dry.

Mix Mayonnaise with salt & pepper, onion powder, lemon pepper in a bowl, the amount depends on the amount of steaks. Use your own judgement on the amount. You will need enough to lightly cover both sides of the salmon steaks.

Paste ingredients on both sides of steaks and place in pan with Parchment paper to prevent from sticking to pan.

Place in oven and bake for approx 30 minutes at 375 deg.


Comment by Tom Cox on July 19, 2015 at 11:42am
  1. Fillet fish: Do not wash fish before adding dry brine.
  2. Combine the following ingredients in a bowl and mix with your hand, sprinkle generously on thick fillets and lightly on thin fillets.
  3. Sprinkle a little dry brine mix on bottom of bowl and layer fillets in bowl and sprinkle brine on each layer of fillets.
  4. For approximately 10 lbs of fillets.


1 1/2 cup brown sugar

3/4 cup Kosher Salt

1 1/2 tsp ground cloves

1 tsp white pepper

2 tsp dry mustard

2 tsp onion powder

1 tsp garlic powder

2 tsp black pepper


Note: Refrigerate fillets for approx 12 hrs, remove from refrigerator when ready to smoke, wash fillets and let dry outside for  1 to 2 hrs.

Smoke fillets by using Bradley Smoker Cherry or Apple  wood Bisquettes at 140 to 150 deg for 1 hrs..... Rotate fish racks from top to bottom occasionally.

Stop smoking Bisquettes after 1 hr and continue with smoker by increasing heat to 160 to 170 deg for another 2 hrs. DO NOT ALLOW TO GO OVER 170 DEG

After smoking complete, let fish cool at room temp for approx 1 hr and then refrigerate uncovered for overnight. 

Comment by Tom Cox on July 19, 2015 at 11:40am


For approx 5 lb meat:

2 pks Teriyaki Sauce mix ( Can purchase at Canadian Tire)

2 pks Jerky cure (Kosher Salt) in same pack as Teriyaki Sauce mix.

Dissolve Kosher Salt in 1/4 cup of boiling water.

1 tsp Lemon Pepper

4 tsp Black Pepper

4 tsp Garlic Powder

4 tsp Onion Powder

1 oz Soy Sauce

2 oz. Rye Whisky (Gibson's Finest)

Add 1 beer slowly to curing mix and stir until all beer froth gone.

Put sliced meat in a bag and add curing ingredients with meat, remove all air from bag and tie tightly, roll bag to ensure all meat is covered in curing ingredients. Let set in  refrigerator for approx 12 hrs.

Smoke Jerky by using Bradley Smoker Hickory or Maple wood Bisquettes at 140 to 150 deg for 3 hrs.....Rotate meat racks from top to bottom occasionally.

Stop adding wood Bisquettes after 1 hr and continue with smoker by increasing heat to 160 to 170 deg for another 4 hrs. DO NOT ALLOW TO GO OVER 170 DEG

Note: Bradley Smoker Bisquettes can be purchased at Canadian tire.

Comment by Peter Emberley on July 15, 2014 at 10:24am

Cedar Plank Salmon


1 lb Salmon fillets
2 oz Walnut oil
6 Sprigs rosemary; or thyme
2 oz Maple syrup
2 oz Rye whiskey

Preheat a cedar board for 15 minutes. at 400 degrees. Brush board with walnut oil. Place salmon on board with the herbs on top. Mix maple syrup and rye whiskey together and drizzle over salmon. Cook at 400 degrees for 20-25 minutes. *Use untreated cedar, available at lumber yards and some grocery or fish stores. Soaking the board for 10 minutes. in cold water is recommended.

Comment by Peter Emberley on July 15, 2014 at 10:22am

Poached Salmon


2 Salmon steaks or fillets (8 oz each)
2/3 cup Water or a combination of water and dry white wine
1/2 ts Whole coriander seeds
Bay leaf

Arrange salmon in a single layer in a skillet that is 2 inches deep. Season with salt. Add enough water and wine to completely cover the salmon; add coriander seeds and bay leaf. Slowly bring liquid barely to a simmer. Reduce heat to low, cover the skillet and simmer for 3 to 4 minutes or until the salmon looks opaque.

Turn heat off and let stand covered for 10 minutes or until you are done eating your greens.

Comment by Peter Emberley on July 15, 2014 at 10:21am

Baked Salmon


4 x (2 1/2 oz) salmon steaks
Vegetable cooking spray
2 tb Lemon juice
1/2 ts Dried whole dill weed
1/2 ts Dried parsley flakes
1/2 ts Pepper

Rinse steaks thoroughly in cold water; pat dry with paper towels. Place steaks in a shallow baking pan coated with cooking spray; brush with lemon juice. Sprinkle evenly with dill weed, parsley, and pepper. Bake at 350 degrees F. for 25 to 35 minutes or until fish flakes easily when tested with a fork.

Comment by Peter Emberley on July 15, 2014 at 10:20am

Almond Trout

2 tb Butter
1/2 c Sliced almonds
1 1/2 lb Trout fillets
2 tb Lemon juice
1/4 c Green onions, finely chopped

In a large nonstick skillet, heat butter over medium-high heat until browned and sizzling stops. Stir in almonds; cook, stirring, for 1-2 minutes or until golden. With slotted spoon, remove and set aside.

Add trout fillets, skin side up; cook for 4-5 minutes or until edges are opaque and bottom is browned. Turn fillets and cook for 2 minutes. Sprinkle with lemon juice and 1/4 ts pepper; cook for 1-2 minutes or until fish flakes easily when tested with fork. With slotted spatula, remove fillets to serving platter.

Return almonds to pan; stir in green onions. Pour over fish.

Add a green vegetable such as asparagus, plus rice fluffed and well seasoned with fresh parsley.

Comment by Peter Emberley on July 15, 2014 at 10:18am

Beer Batter Fried Trout


6 Trout filets
1 c All-purpose flour
2 1/2 cans (12-oz) beer
1 ts Cayenne pepper
Tartar sauce (see recipe)

Mix flour, beer & cayenne in blender until smooth & consistency of thick pancake batter. Refrigerate batter about 1 to 1-1/2 hours. Dip filets in batter & drop into hot, deep fat (350 F.) & deep fry. Remove from fat with slotted spoon & drain on paper towels.

Comment by Peter Emberley on July 15, 2014 at 10:17am


4 grouse
4 orange slices, peeled and seeded
4 slices bacon
1/4 cup butter, melted
1 orange peel, grated
2 tbsp. orange juice
1 tsp. lemon juice
Parsley, chopped

Sprinkle grouse inside and out with salt and pepper. Cover breast of each bird with an orange and bacon slice, and fasten with string. Place grouse breast-side up in a baking pan and roast at 350 degrees F. for 15-20 minutes or until tender. Baste frequently with combined butter, orange peel, orange juice, and lemon juice. Remove string and sprinkle birds with parsley. Serve with roasted orange and bacon slices, baked hominy, and baby brussels sprouts.


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