Duck & Goose Recipes

[Edward Smith]

Hey Guys,

So how does everyone prepare their Ducks and Geese? BBQ? Roasted in the Oven? Soups? You Tell Me!

[Edward Smith]

Roast Duck

Ingredients:
1 Duck
1cup water
1 sliced onion

Stuffing:
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.

[Edward Smith]

Ducks Unlimited Recipe Spotlight
Puddle Hopper Parmesan



Ingredients
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.

[Edward Smith]

Rich Reeves Pan fried Duck Breasts

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!

[Edward Smith]

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.

[Edward Smith]

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.

[Fred Woodman]

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.