- Wild Game
Ducks and Geese
Honey Lime Sriracha Duck Legs. You want these, yes you do. This is a party appetizer, snack or Paleo bonanza that has it all: Sweet. Sour. Spicy. Savory. Crispy. Make more than you think you can eat, and you will see the limits of your stomach…
This is an Italian classic, sugo d’anatra, or duck ragu. It’s a meaty pasta sauce that uses slow-cooked duck legs or wings for the meat, and is damn good with any pasta or polenta, but especially good with pumpkin-ricotta gnocchi.
This is the OG method of roasting a duck, the Old School way that will give you crispy skin, but a fully cooked breast meat. I only roast ducks this way when they’re a) really fat, and b) I feel like making a kick-ass sauce. Got a fat duck? Roast it this way.
Winter is a dark time, short days, cold weather. So I thought I’d make a dish that revels in this, something dark and brooding… and delicious. I present to you, Snow in Winter. It’s snow goose, black trumpet mushrooms, and so much more.
Posted in Culinary Experiments, Ducks and Geese, Featured, Northern European, Recipe, Wild Game | Tagged German and Scandinavian Recipes, goose recipes, mushrooms, root vegetables, Wild Game | 9 Responses
This is a fundamental skill everyone who cooks duck or goose should know, especially if you are a hunter. Cooking a duck breast is like cooking a steak. A steak wearing a hat made of bacon!
Duck breast. Beer. Wild berries. What’s not to love? This is an original recipe very, very loosely inspired by an Icelandic dish that uses beer and malt (or beer) vinegar as the main component in the sauce. It’s one of the first times I’ve used beer this way, and it won’t be the last.
Posted in Berries and Fruits, Ducks and Geese, Featured, Foraging, Northern European, Recipe, Wild Game | Tagged berries and fruits, ducks, German and Scandinavian Recipes, gooseberries and currants, Wild Game | 9 Responses
Football food, people. Or party appetizers, whatever. Honey mustard wings are addictive and will make you save the wings on your ducks and pheasants forever more…
Nothing is wasted in classical Italian cuisine, including the giblets of birds. This is a venerable variant of the traditional Bolognese sauce made with the hearts, livers and gizzards of ducks or chickens. A great use for giblets — and an easy one to serve the skeptical.