Maybe the best part of the hunt is the fine cuisine, but you need some good recipes, and know how to cook your ducks and geese. Traditional recipes for the waterfowl hunter include simple roasted wild goose, and duck gumbo. Both of these recipes have been popular for generations. Whether you like your duck roasted, seared, grilled, or confit we have a delicious recipe for you.
- Waterfowl breasts need to be rare to medium. If you overcook them, they’ll taste livery.
- Legs, thighs and wings, need to be slow cooked so that they’re tender.
- Diving ducks often need to be brined in 1/4 cup kosher salt to 1 quart of water overnight in the fridge to soften any possible fishy taste.
- Test the flavor of the fat by cutting off the “Pope’s Nose,” or tail of the duck, and render out the fat in a small frying pan. If the fat smells bad, brine the duck overnight.