Recipes
YOU BAGGED YOUR BIRDS, NOW WHAT?
Are you a hunter looking for ideas on what to do with your waterfowl? Browse our recipes and meal ideas for mouthwatering results!
Duxelles-Stuffed Duck Breasts
7/1/2025
This French-style blend of herbs, onions, and mushrooms will amp up the richness of your duck dinners
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Specklebelly Goose Breast Chili
10/17/2023
Enjoy your delicious specklebelly goose breast chili! It’s a hearty and flavorful dish perfect for warming up on a frosty day.
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Mallard Stir-Fry
3/24/2023
Bring any sauces or vegetables you and your family like and everyone gets to create their own stir-fry bowl each time.
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Honey Butter Mallard
3/24/2023
This honey butter mallard recipe is very versatile. It’s a one-pan recipe and a great way to introduce someone to duck for the first time.
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Redhead with Savory Cranberry Relish
1/18/2023
In culinary nomenclature, the difference between redheads and other ducks is slight. But we think that these flavors are game changers.
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Gadwall with Cranberry Stuffing
1/17/2023
The key to savory gadwall is searing fast. The key to cooking classic stuffing is cooking slowly. And when in doubt, add more stock.
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Dove Nuggets
9/21/2022
Serve alone as an appetizer or atop a bowl of cilantro lime rice, grilled fajita veggies and guacamole.
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The GOOD STUFF Smoked Goose Breast
8/1/2022
This recipe only requires a few ingredients, and really isn’t too fussy. Like most smoking recipes, it just takes some time.
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The Best Duck Burgers
5/23/2022
The best duck burgers are served with good friends and all your favorite toppings!
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Korean Duck with Lime Slaw
2/9/2022
Mallard breasts are marinated and seared in this Korean-inspired recipe. Add a little gochujang, a Korean red chile paste, to the marinade for extra heat.
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Mocha Spice Rubbed Duck with Cherry Sauce
11/9/2021
Red wine and dark cherries are combined with fresh duck, shallots, thyme, and balsamic vinegar to make a dinner you’ll never forget.
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Duck Breast Prosciutto
9/7/2021
This prosciutto recipe was submitted by Aaron P. in the 2021 Delta Waterfowl Cooking Contest. Minimum ingredients and maximum flavor!
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Duck Blind Breakfast
4/13/2021
The perfect Blind Breakfast for four. It is perfect as it is a one-pan meal, easily prepped ahead of time and portable to your blind.
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Duck Poppers
4/13/2021
Duck Poppers à la Delta-the perfect crowd favorite. Savory duck, crispy bacon, and cream cheese-we bet you can’t eat just one.
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Goose Pastrami
2/6/2021
Are you looking for a simple way to enjoy both Canada and Snow Geese? This easy recipe is great for group gatherings and for sharing your harvest with
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Snow Goose Sous Vide
12/26/2020
Snow goose is a delicious, savory bird. If you have a small gathering or smart occasion, you can celebrate your wild game with a sous vide main dish.
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Jalapeño Duck Poppers
8/4/2020
Jalapeño Duck Poppers made with Minnesota Mallard and Arkansas Gadwall. What’s in your poppers?
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Seared Mallard Breasts
4/26/2020
“What’s for supper?” When Delta Waterfowl’s managing editor Kyle Wintersteen has his choice, it’s seared mallard breasts.
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Let’s Get Cooking
11/30/2018
There's no better way to celebrate a successful hunt than with a delicious duck dinner.
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Dr. Frank's Duck Steaks
11/15/2017
Delta Waterfowl’s Dr. Frank Rohwer shows you an easy tip to make your ducks on the grill so much better.
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Duck Buffalo Wings
9/29/2016
This is a recipe courtesy of food blogger and avid waterfowler Hank Shaw, host of Hunter Angler Gardener Cook.
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Duck Breast and Bacon Pineapple Appetizer
9/29/2016
Combining waterfowl and bacon is always smart—and sublime.In this simple recipe, the sweetness of the pineapple and the heat of red pepper flakes,
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Bacon Wrapped Cream Cheese and Pepper Duck
9/29/2016
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 spice to make his
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Duck au Vin
9/28/2016
The French have a recipe called Coq au Vin, which basically is chicken braised in wine and chicken stock and served with bacon, mushrooms and pearl onions.
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Teriyaki Goose Spring Rolls
8/2/2016
There was something about the recipe submitted by Delta Waterfowl member Ralph Nestor of Cashton, Wisconsin that got our attention. Perhaps it was
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