Recipes

A great meal of waterfowl is a fine way to top off a day’s hunt or bring back memories of a long-ago day in the field after the season has ended. Almost any species of duck or goose can be the foundation for a fine meal as long as it’s properly handled and cooked.

As seen in the 2011 Waterfowling Heritage Issue of Conservator magazine article: "Wildfowl on the menu"

Check out the Featured Recipes below courtesy of chefs Scott Pohorelic, Ben Kramer and Brad Long.

Then, for your next waterfowl dinner, explore the selection of appetizer and meal recipes shared by Pat Kehoe, director of international parnerships, DUC:

(Click recipe title to expand to see full recipe)

• Featured Recipes

•  

  PHEASANT BREAST WITH STEWED B.C. FIRE MORELS, PARMESAN FOAM AND GRILLED ASPARAGUS BY SCOTT POHORELIC

   4                                pheasant breasts

  2 cups (500ml)            honey brine (recipe follows), cold

  1 tbsp (15 ml)             shallots, minced

  1 tsp (5 ml)                 garlic, minced

  1 tsp (5 ml)                 ginger, minced

  ¼ cup (60 ml)             dry white wine

  1 tbsp (15 ml)             grainy mustard (brassica)

  ½ pound (250 g)         B.C. fire morels

  ½ pound (250 g)         Alberta asparagus

  2 tbsp (30 g)               Parmesan/Reggiano

  ½ cup (125 ml)           whipping cream (35%)

  2 tbsp (30 ml)             Highwood Crossing cold pressed canola oil

  Place the pheasant breasts in the brine and leave for 30 minutes. Remove from the brine and pat dry with a cloth. Lay the breasts on a tray and leave uncovered in the fridge for four hours to let the skins dry out.

  Cut the morel mushrooms lengthwise and brush with a fine pastry brush to remove any dirt. Plunge the mushrooms into cold water and remove quickly.  Repeat three or four times with fresh water each time until you are sure there is no more grit. Drain the mushrooms very well. Sweat the shallots, garlic and ginger in a heavy bottomed pot until tender. Add the wine and the mushrooms. Continue to cook on medium heat until all of the moisture from the mushrooms is released and then absorbed back into the mixture. Season the mixture with salt and pepper. Then finish with fresh chopped herbs, such as parsley, chives and thyme.

  Grate or chop the Parmesan cheese and place in a small pot. Add the cream and the milk and heat to just below a simmer. Keep warm for about 30 minutes to infuse the cheese flavor into the cream. Strain the cheese out and keep the cream warm.

  Trim the ends off of the asparagus and blanch quickly in boiling water. Cool the asparagus off in ice water to stop the cooking process and to preserve the bright green colour.

  To finish

  Cook the pheasant breasts on a low-temperature grill (wood burning if possible) with the skin side down until the skin is rendered and crisp. Turn the breasts over and continue cooking over gentle heat until they have reached your level of preferred doneness. I serve pheasant when it is still a light pink in the middle.

  Toss the asparagus with a touch of olive oil and season with salt and pepper.  Grill the asparagus until hot. They don’t need to cook further as they have been blanched already.

  Serve the pheasant breasts with the morel mushrooms and asparagus. Froth the Parmesan infused cream with an emersion blender and spoon some of the foam on each breast. Then, drizzle a little cold pressed canola oil over the pheasant and around the plate.

   

  Honey Brine

  2 cups (500 ml)            cold water

  2 tbsp (30 g)                kosher salt

  2 ½ tbsp (35 ml)           honey

  1                                 garlic clove, smashed

  1/2 tsp                         fennel seeds

  1/2 tsp                         mustard seeds

  1/2                              bay leaf

  Combine all of the ingredients and bring to a boil. Remove from the heat and cool completely.

•  

  DUCK CONFIT AND DUCK RILLETTES (TWO DISHES IN ONE) BY BEN KRAMER

  Duck confit:

  6 duck legs (2.25 kg)

  40 g kosher salt

  6 black peppercorns

  3 cloves of garlic

  3 bay leaves

  2-4 cups of duck fat

  Sprinkle the duck legs all over with salt. Crush peppercorns and scatter evenly over the duck. Press some slices of garlic onto each leg. Break bay leaves in half and press half a leaf onto each leg. Cover with plastic wrap and refrigerate overnight (up to 48 hours). Rinse duck under cold water, wiping off all seasoning. Pat dry. Preheat oven between 175-200°F (80-93°C). Place duck legs in pot or casserole dish. Legs can be in one or two layers. The key is that they are completely covered with fat. Bring to a simmer and cook in oven for 6-8 hours. Remove from oven and cool to room temperature in the pot. Refrigerate for up to a month (if completely covered in fat).

  Duck rillettes:

  ½ cup + 1 tbsp (125 g) meat from duck confit (picked off the bone)

  3 tbsp confit jelly *

  3 tbsp duck fat

  salt and pepper to taste

  Combine meat, fat and jelly in mixer with paddle attachment. Whip the mixture until it resembles a spreadable meat paste. Taste again and re-season. Spoon mixture into jars or ramekins and chill. To store, pour melted duck fat into the top of the containers to seal. To serve, spoon out duck fat seal and bring to room temperature. Spread on grilled bread and top with mustard. Serve with pickled vegetables.

  *Once the meat and fat settle and chill, the gelatinous blob at the bottom of the container is called confit jelly.

•  

  CHILI-SEARED DUCK BREAST ON SPROUTED GRAINS BY BRAD LONG

  1 large or 2 small duck breasts

  chili powder

  sprouted grains

  (I use a mix of chick peas, peas and lentils)

  ½  onion

  ½ cup chopped Italian parsley

  1 cup duck stock (chicken stock works)

  seasonal greens of your choice

  2 oz (60 g) game or veal jus

  ½ cup yogurt

  1 small cucumber

  1 clove garlic

  salt to taste

  cider vinegar to taste

  ¼ cup toasted walnuts, halves or chopped

  For the duck:  Score the skin side of the duck to help render the fat as you sear it. On a flat plate or tray, spread out a thin layer of chili powder and add a tbsp of salt, roughly mixing it throughout. Lay the skin side of the breast down on the chili and gently coat the entire skin side. Lay the breast skin side down in a smoking hot pan or skillet lubricated with a small amount of vegetable oil or butter and sear at high heat (the chili smoke will be irritating to your eyes and lungs so don’t linger over the pan or breath too deeply) until the entire skin side is a deep caramel brown, crispy and a lot of the fat has melted out. Flip the breast over and either turn the heat to a low simmer or place the whole pan in a warm oven. Essentially, the heat of the pan will finish cooking the breast to a lovely rare/medium rare. After resting at room temperature for at least 10 minutes, slice very thinly.

  For the sprouts:  Sauté the finely chopped ½ onion in some oil or butter with a roughly-chopped clove of garlic. Then add the sprouts and quickly toss to coat with the onion and garlic scented hot oil. Add in the chicken stock, the parsley and season to taste with salt and cider vinegar. Turn off the heat and pile the hot (but not heavily cooked) sprouts in a line down the centre of a platter.

  For a simple raita: This adds a refreshing balance to the dark flavours of the seared breast and some relief from the spice. Add 1/8 tsp of finely-chopped garlic (optional) and a tbsp of finely chopped skinned and seeded cucumber to a ½ cup of yogurt and season with salt.

  To put it all together: Place the sliced duck over the top of the piled sprouts and place your favourite blanched and seasoned green vegetable around the edge.   Put about a tablespoon of the yogurt mixture in between each pile of greens around the outside and spoon 2 or 3 ounces of warm jus over the top of the duck breast (this is very much optional, but certainly helps) and top the whole platter with toasted walnuts.

• Appetizers

•  

  KOREAN BARBECUE BREAST STRIPS

  2 lb. breast fillets sliced thinly into strips about 1/4” thick

  1 cup sesame oil

  1 tbsp. chili garlic sauce

  ½ cup white sugar

  ½ cup soy sauce

  3 cloves crushed garlic

  Mix ingredients, marinate meat from 1 hour to overnight in refrigerator, barbecue hot and fast for 5-8 minutes total.

  Ingredients available at most grocery stores in the Asian section.

• THE ULTIMATE BARBECUED BIRD

  I learned this recipe from Dave Ankney, my former college professor and longtime hunting bud...

  For this recipe a kettle-type charcoal barbecue is essential.

  5 lb. charcoal

  hickory bark

  4 ducks or 2 snow geese, whole plucked birds, rubbed with steak spice or garlic salt

  Arrange coals in two piles along sides of barbecue, light them and let them get red hot (this should take about ½ hour). Set all barbecue vents wide open. Arrange birds over the space between the coal piles.

  Place hickory bark on the hot coals and cover. Mallards and snow geese will be done to medium rare in 40 minutes. Teal take about 30 minutes and larger geese no more than 1 hour. This method will take some experience to master, and your personal taste will determine the correct cooking time, but it is well worth the effort.

• PHILLY CHEESE DUCK

  1 lb. sliced duck or goose meat

  1 green pepper sliced

  1 lb. onion sliced

  ½ cup shredded cheddar

  ¼ cup beer

  Heinz 57 steak sauce

  Salt and pepper

  Sauté the meat, onion and green pepper over medium heat until browned. Add steak sauce and beer and simmer over low heat for about 10 minutes, until the sauce thickens. Add cheese and continue cooking until cheese is melted. Serve over small snack-sized buns.

• DUCK AND BARLEY SOUP

  2 lb. cubed duck breast

  1 medium onion, chopped

  3 celery stalks, chopped

  ½ each, red and green bell peppers chopped

  2 litres of water

  4 beef bouillon cubes

  Salt, pepper, thyme to taste

  1 cup pearl barley (rinsed)

  Brown duck meat in a pan, set aside. In the same pan add 2 tbsp. of oil and sauté chopped vegetables until translucent, transfer with browned meat to a large soup pot. Add water and bouillon and bring to a boil, add salt, pepper, about 1 tsp. dry thyme and barley. Let boil for 10 minutes, then turn low to simmer. Soup’s on when barley is softened, about 1 hour at a low simmer.

• SOUTHERN FRIED DUCK IN CREOLE SAUCE

  1 to 2 half breasts per person

  Slice breasts horizontally, to make three flat, oval cutlets per half breast. Coat breast by rolling in flour, spiced with salt and pepper. Dip coated filet in egg and milk mixture (beat 1 egg in ¾ cup of milk per goose). Roll in finely ground soda crackers (1 cup ground crackers per goose). Fry in hot oil until golden brown, and meat has been cooked medium rare (about 3 minutes per side).

  Prepare this sauce before you cook the cutlets.

  16 oz. can of tomatoes

  ½ lb. smoked sausage slices about ¼ inch thick

  1 medium diced onion

  3 chopped celery stalks

  2 cloves garlic minced

  1 chopped green bell pepper

  ½ tsp. basil

  ¼ tsp. marjoram

  Salt, pepper and cayenne to taste

  Fry vegetables, sausage and spice in 2 tbsp. oil until wilted (about 10 minutes on medium heat). Add tomatoes and simmer over medium-low heat for a minimum of 10-15 minutes, stirring occasionally (longer will give more flavour). Serve sauce over cutlets on rice.

• DUCK BREAST FETTUCCINE

  8-10 duck breast fillets (skin removed) sliced in thin strips

  1 package of fettuccine noodles

  1 cup shredded medium cheddar

  1 cup shredded Swiss cheese

  ½ + ¼ cup grated Parmesan

  2 cans cream of mushroom soup

  500 ml whipping cream

  2-3 stalks chopped parsley (for garnish) 1 cup chopped green and red bell pepper

  1 cup chopped red onion

  ½ cup chopped parsley or green onion (to garnish finished dish)

  ½ tsp dry basil

  ½ cup butter

  olive oil, Montreal steak spice, Worcestershire sauce, salt and pepper

  Brown duck breast meat in olive oil over medium heat and season with Montreal steak spice; set aside. Sauté vegetables in half the butter over medium low heat until onions are translucent. Season with salt and pepper. Cook broken fettuccine in boiling water in a large pot (8-10 minutes on boil). Rinse and return noodles to large pot.

  In a large saucepan combine mushroom soup, whipping cream, remaining butter, basil, cheddar and Swiss cheese, and ½ cup parmesan. Stir over medium heat until cheese is melted. Season with salt, pepper and Worcestershire sauce to taste (10-15 dashes). Once cheese is melted, add the cooked vegetables, cook on medium heat another 7-8 minutes, then add browned meat. Mix with noodles in the large pot, combining all ingredients well.

  Transfer mixture to a large casserole or roaster, sprinkle with ¼ cup parmesan. Bake in 250 degree (F) oven for an hour.

  Garnish cooked fettuccine with chopped parsley or green onion and serve (12-15 servings).

• DUCK PARMESAN

  Plan on about ½ mallard breast per person. Slice breasts horizontally, to make 3 flat, oval fillets per half breast. Coat breast by rolling in flour, spiced with salt and pepper.

  Dip coated fillet in egg and milk mixture (beat 1 egg in ¾ cup of milk/ goose)

  Roll in finely ground soda crackers (about 1 cup ground crackers per whole breast, and spice with pinch of dry oregano per cup).

  Fry in hot oil until golden brown, and meat has been cooked medium rare (about 3 minutes per side).

  Top with favorite red pasta sauce or…

  1 cup mixed diced bell pepper (green and red)

  ½ diced medium red onion

  2-3 stalks diced celery

  ½ cup sliced fresh mushrooms

  16-oz. can crushed tomatoes

  2-3 cloves minced garlic

  Pinch dry red pepper, pinch dry oregano (to taste)

  2 tbsp olive oil

  Sauté garlic, oregano and dry red pepper in olive oil over medium-low heat for 3-4 minutes; garlic should not brown. Then add fresh vegetables and mushrooms and cook until onion becomes translucent (10 minutes). Then add can of tomatoes and simmer for 20-30 minutes. Serve sauce over cooked breast fillets and top with ground parmesan cheese. Serve with duck fettuccine or over spaghetti noodles.

• Vegetables

• GRILLED MARINATED VEGETABLES

  1 each green, red and yellow bell pepper cut into 1-inch squares

  2 baby zucchini sliced diagonally

  1 red onion cut into 1-inch squares (cut the ends off, half and quarter)

  1 small bottle of sun-dried tomato and oregano salad dressing (or regular Italian dressing)

  Marinate the vegetables for about 2 hours in the salad dressing. Spread on a cookie sheet and broil for 10 minutes and serve. Or cook on a gas barbecue in a barbecue wok, stirring frequently. Peppers should just start to char when finished.

• HOISIN-LEMON DUCK

  3 lb. duck breast cut into thin strips

  Marinade:

  1 cup hoisin sauce

  juice from one lemon

  ½ cup sugar

  ½ cup red wine

  Marinate the meat in the mixture overnight in a non-metal container. Barbecue hot and fast for 5 to 8 minutes (until medium rare).

  Hoisin sauce is available at most major food stores.

• DUCK WONTONS

  ½ lb. duck or goose breast meat (ground)

  ½ lb. regular ground beef

  4 or 5 cloves garlic

  1 tbsp chili paste

  1 tsp. sesame oil

  ¼ cup chopped green onion

  Salt and pepper to taste

  Wonton wrappers

  Plum sauce (for dipping)

  Mix ground meat and other ingredients well. Place about a teaspoonful of mixture in a wonton wrapper and pinch closed. Deep fry at 300 (F) degrees until golden brown and wontons float (about 8 minutes). Wontons may need to be stirred and turned while cooking to ensure even finish.

• Meals

• FRIED DUCK LEGS

  10 to 20 skinless duck legs (use only intact legs, not broken)

  1 cup flour

  2 eggs

  ½ cup cream

  2 cups cornflake crumbs

  Salt, pepper and cayenne

  Oil for frying

  Dipping sauce:

  ½ cup mayonnaise

  2 tbsp catsup

  2 tbsp Worcestershire sauce

  2 tsp. garlic powder

  Heavy dash (or 10!!) Louisiana hot sauce

  Mix well and let sit in refrigerator for at least 30 minutes. Rinse legs in water, coat lightly by rolling in flour, then dip in mixture of beaten eggs and cream, then coat with cornflake crumbs (seasoned with salt, pepper and cayenne). Fry over medium high heat in large skillet until golden brown and medium rare. Do not crowd legs in pan as it is important to cook them quickly. Frying in two batches is recommended.

  Serve with dipping sauce.

• DUCK AND SAUSAGE GUMBO

  3 plucked mallards

  1 lb. smoked sausage, Cajun Andoullie if available, smoked ham sausage will do

  10 cups duck or chicken stock

  2 cups cut okra (fresh, frozen or canned)

  2 cup chopped bell pepper (assorted colours)

  1 cup chopped onion

  1 cup chopped celery

  3 cloves minced garlic

  ½ tbsp. basil

  1 oz. Louisiana hot sauce

  Salt-based Cajun spice (such as Tony Chachere’s)

  Salt, pepper, cayenne to taste

  Remove duck breast and legs, skin attached, cube breast meat and separate drumsticks and thighs. Season meat with Cajun spice and then brown meat in cast iron skillet over medium heat for about 15 minutes, turning as necessary to avoid burning. Set meat aside; when cool, remove skin and discard. In same skillet with some of the remaining rendered duck fat, sauté bell pepper, onion, celery and garlic until translucent. Transfer sautéed vegetables to large soup pot, add duck meat and stock and other ingredients, bring slowly to boil and then simmer for about 1 hour (add more stock if needed). Serve in bowls alone or over cooked, long-grained rice. Season individually to taste with Tabasco.

• CAJUN CASSOULET

  2 snow geese or 3 mallards, plucked, breast meat boned and cubed, legs and thighs bone-in (skin on)

  1 lb. dried white beans

  ½ lb. bacon

  1 lb. smoked farmer’s sausage cubed (preferably venison)

  1 can “red” beer

  2 cups chicken stock

  4 cloves garlic minced

  1 cup diced bell pepper (assorted colours)

  ½ cup chopped celery

  1 large onion chopped

  16 oz. can tomatoes

  3 tbsp. Louisiana hot sauce

  Oregano, sweet basil, marjoram and thyme, equal parts dried spice making about 2 tbsp. total

  Cayenne, salt and black pepper to taste

  2 cups bread crumbs

  Rinse and soak beans overnight, well covered in cool water. Drain and cook beans, covered in water for about 1 hour over medium heat, slow simmer. In large Dutch oven (about 12 quart) cook bacon until translucent, then add goose or duck meat and sausage and continue to brown over medium-high heat for 10-15 minutes, turning frequently. If a Dutch oven is not available then brown the meat and sauté the other ingredients over the stove in a large skillet and transfer to a large casserole dish to finish cooking in the oven.

  Remove meat and then add peppers, celery, onion, garlic and dry spices. Sauté until onion becomes translucent (about 10 minutes over medium heat). Return meat to Dutch oven and add drained, cooked beans, tomatoes, beer and chicken stock and hot sauce. Mixture should be just covered in liquid (more or less beer or stock may be needed).

  Cook uncovered in 350 degree (F) oven for 1 hour, add more stock or beer if needed. The liquid will be absorbed by the beans, but the pot should contain liquid to the top of the mixture during the entire cooking process. At 1 hour cover the mixture with bread crumbs and garnish top of crumbs with a slice or two of bell pepper and bacon. Cook for an additional 10 minutes and serve with fresh sourdough bread.

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