Seared Mallard Breasts "What's for supper?" When Delta Waterfowl's managing editor Kyle Wintersteen has his choice, it's seared mallard breasts. It doesn't get any simpler ... or more [...]

Dr. Frank's Duck Steaks Delta Waterfowl's Dr. Frank Rohwer shows you an easy tip to make your ducks on the grill so much better. [...]

Duck Buffalo Wings This is a recipe courtesy of food blogger and avid waterfowler Hank Shaw, host of Hunter Angler Gardener Cook. Ingredients: 24-48 duck [...]

Duck Breast and Bacon Pineapple Appetizer Combining waterfowl and bacon is always smart—and sublime.In this simple recipe, the sweetness of the pineapple and the heat of [...]

Bacon Wrapped Cream Cheese and Pepper Duck Follow these steps to make the fantastic duck Carly Michie and Rob Olson cooked on Canada in the Rough. You [...]

Spicy Goose Fajitas Delta Waterfowl member Scott Doheny of New Prague, Minnesota loves to prepare his duck and goose with a little flair—that is, a note of [...]

Risotto A good risotto takes a bit of time to make, but it's worth the effort, and restaurant-quality risotto is not that difficult or complicated to make. [...]

Duck au Vin The French have a recipe called Coq au Vin, which basically is chicken braised in wine and chicken stock and served with bacon, mushrooms [...]

Teriyaki Goose Spring Rolls There was something about the recipe submitted by Delta Waterfowl member Ralph Nestor of Cashton, Wisconsin that got our attention. Perhaps it was [...]

Dr. Frank's Duck Wraps These are wicked-good as a meal or as appetizers. If you duck hunt, then you probably love ducks cooked about any old [...]