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Duck and Goose Recipes

slow roast duck recipe

Photo by Holly A. Heyser

This is my collection of duck recipes, primarily for wild ducks as well as geese. While most wild ducks enjoy a good reputation, geese are undeservedly maligned as greasy, livery and tough. Yes, they can be all these things, but properly done, a wild goose (or a domestic, for that matter) is essentially a large duck. A normal wild goose, such as a Canada, snow or whitefront will feed four, while a small goose (cackler, Aleutian or Ross’) will serve two heartily. A domestic goose or a giant Canada (really any Canada larger than 10 pounds) can serve as many as six.

Don’t overcook waterfowl breasts or they will be livery. Rare-to-medium is the mantra. As for the legs, thighs and wings, slow cook them to make them tender. Duck and goose legs are not nearly as tough as pheasant legs because waterfowl don’t do as much walking around. But their wings can be very tough.

If you find yourself with diving ducks, such as scaup, ringnecks, red-heads, buffleheads, goldeneyes, ruddy ducks, oldsquaw or eiders (or brant, for that matter) You may need to brine them to soften any possible fishy taste. One easy way to tell is to cut off the “Pope’s Nose,” or tail of the duck, and render out the fat in a small frying pan. If the fat smells icky, brine the duck with salt, sugar and garlic, plus any aromatic herbs that strike your fancy.

Photo by Hank Shaw

10 Ways to Eat Sea Ducks

If you have a sea duck or otherwise fishy duck, here are 10 proven recipes for working with stinky ducks.


A note on all recipes: If you use domestic geese or ducks for any of them, it is vital that after you thaw them out, you remove all of the body cavity fat and then prick the skin all around with the point of a filet knife or something else narrow and pointy. Domestic geese are flying pigs, raised for their delicious fat as much as their meat.


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Photo by Hank Shaw

How to Break Down a Duck or Goose

Basic instructions on how to cut up a whole duck or goose. These instructions work with pretty much any bird.
Photo by Holly A. Heyser

How to Render Duck Fat

Basic instructions on how to render your own duck or goose fat.

My video for plucking ducks or geese with hot water and melted paraffin wax:

If you only have a few ducks to pluck, or don’t want to use hot wax, here is my video for dry-plucking a duck or goose:

My video for skinning a duck or goose. I skin sea ducks, fishy divers and snow geese:


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Photo by Holly A. Heyser

How to Cook Duck Breasts

Step by step instructions on how to pan-sear a duck breast to make the skin extra crispy and the meat medium-rare.
Photo by Holly A. Heyser

Roast Wild Duck

Simple instructions on how to roast a wild duck. Use this with most wild birds, or with Muscovy ducks.
Photo by Holly A. Heyser

Slow Roasted Duck

Use these instructions when you are roasting a very fat wild bird or a domesticated duck.
Photo by Holly A. Heyser

How to Make Smoked Duck

A master recipe for smoking ducks and geese. This works with both wild and domesticated birds.
Photo by Holly A. Heyser

Wild Duck or Goose Jerky

Another master recipe, this time for jerky. My seasonings are allspice, chile, thyme and mushroom powder, but you can use whatever spice mix you want.


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Photo by Holly A. Heyser

Duck and Goose Breast Recipes

Recipes for both skin-on and skinless duck and goose recipes.
Photo by Hank Shaw

Legs, Thighs and Wings

Duck and goose legs are wonderful, but they need to be cooked slow and low. You’ll find recipes for them here.
Photo by Holly A. Heyser

Soups, Stews and Broths

Hearty stews, refined soups and basic duck stock, plus recipes for duck demi-glace and consomme.
Photo by Holly A. Heyser

Duck and Goose Giblets Recipes

Don’t forget the giblets! Recipes for everything from simple seared liver to fancy dishes with hearts and gizzards.
Photo by Holly A. Heyser

Duck Charcuterie

Recipes for cured duck and goose meat, from whole cuts to sausages, smoked duck and terrines. This is a great use for smelly ducks like shovelers and sea ducks, by the way.

8 responses to “Duck and Goose Recipes”

  1. Goose sausage, sauerkraut, and country mustard | Smoke Cure Pickle Brew

    […] a friend in Pennsylvania. I’ve never cooked goose before, so I checked out Hank Shaw’s recipes at Hunter Angler Gardener Cook, and I went with a variation on his Toulouse-Style Goose Sausages. […]

  2. Duck Breast and Spaghetti Squash « Adventures in college apartment cooking

    […] a duck breast last week this time I did my research this time. On Hank Shaw’s blog he gave a very detail description of the process which I followed to the T. It came out almost perfect. I did not have my pan hot […]

  3. Great hunt, now how do I cook these ducks? « SoftShell Decoys

    […] description on the simple technique of  searing a duck breast, plus there are tons of other great recipes on this site, Hunter, Angler, Gardener, […]

  4. Goose two ways… « Good Grindz

    […] feathers and down for a little feather project.  I then used a tip I picked up from Hank Shaw at Hunger Angler Gardener Cook and dipped it in hot water with melted paraffin.  This wax clung to what little down was left and […]

  5. Mallard | Mad Dog TV Dinners

    […] Hunter Angler Gardener Cook […]

  6. cooking Duck - IAWaterfowlers

    […] Otherwise this guy knows his stuff and always has some great recipes. (was also just on MeatEater) HunterAnglerGardenerCook_DUCK […]

  7. Wild Game Recipe Round Up - Ever Growing Farm | Ever Growing Farm

    […] Duck and Goose Recipes […]

  8. Omnivore’s Digest - January | Omnivore's Cookbook

    […] is the best collection of cooking involving wild duck and […]