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Photo by Holly A. Heyser

Photo by Holly A. Heyser

Duck or goose breasts are best seared rare-to-medium, and either served with just some salt and pepper (celery salt is excellent, too), or sometimes with a nice pan sauce.

I also have my recipes for ground duck here, too, because it is really hard to get meat off a little wild duck leg to grind, so I mostly grind the breast meat of lesser ducks, like scaup or spoonies.

Here is my technique for cooking a duck breast, and you can find a selection of my wild game sauces here. Below are a few special duck or goose breast recipes; and remember you can always use domestic duck instead of wild duck, although you will have more fat to deal with.


Photo by Holly A. Heyser

Duck Breast with Wild Rice Pilaf

A classic American combination, wild rice and duck are made for each other. This pilaf adds black walnuts and dried cranberries to the mix. A great Sunday supper.
Photo by Holly A. Heyser

Classic Steak au Poivre

Yep, this is that French version of pepper steak we all know and love. Great with duck or goose breast, venison or yes, beef. It’s easy to make and wonderful.
Photo by Holly A. Heyser

Duck Stir Fry with Scallions

A classic, simple Chinese stir-fry — and a perfect use for “off” ducks like divers or sea ducks, as well as snow geese.
Photo by Hank Shaw

Duck Breast with Beer Sauce

A Nordic-inspired dish with a deeply flavored beer sauce and tart berries like currants. This is a simple dish to make, but really fully flavored.
Snow in Winter

Snow in Winter

Another Nordic dish, this one using snow goose breasts (any duck or goose breast will work), barley spaetzle and winter vegetables. A real stunner!
Photo by Holly A. Heyser

Wood Duck and Acorn Dumplings

Wood ducks eat acorns, so I figured they’d be good on the plate together. They are. Add a bright winter salsa and we have a winner! No acorn flour? Use semolina.
Photo by Holly A. Heyser

Thai Red Curry Duck

Ducks were domesticated in Southeast Asia more than 2000 years ago, and the Thais, Vietnamese and Chinese have a long tradition cooking them. This red curry can be as spicy or mild as you want it.
Photo by Holly A. Heyser

Duck Breast with Turnips and Rye Spaetzle

This is a Northern Italian dish that would be right at home in Austria or Germany, too. It’s inspired by a dish I had from Chef Staffan Terje in San Francisco.
Photo by Holly A. Heyser

Wiener Schnitzel

An Austrian-German standard normally made with veal or pork, but also good with pounded, skinless duck breast.
Photo by Holly A. Heyser

Classic Jaeger Schnitzel

Another German standby, this uses the same pounded, skinless duck breast, only this is served with a creamy mushroom sauce.
Photo by Holly A. Heyser

Goose Pastrami

Another awesome thing to do with goose breasts. This works best with Canada geese or domesticated geese.
Photo by Holly A. Heyser

Goose with Orange-Ouzo Sauce

One of my all-time favorite dishes for goose or duck breasts, this recipe highlights the perfect match between citrus and anise, which you get from the ouzo.
Photo by Holly A. Heyser

Duck Bigarade

This is the original duck a l’orange, only this one is not sweet and gloppy. My recipe is inspired by one from the 1800s.
Photo by Holly A. Heyser

Duck Breast with Apples

I call this dish “Ducks in the Orchard.” Duck and apples are another winning combination. This one uses apples and apple cider for the sauce.
Photo by Holly A. Heyser

French Laundry Duck Roulade

A fancy dish to be sure, but it is an absolute winner. Good for date night or a special occasion.
Photo by Holly A. Heyser

Goose Breast with Winter Vegetables

Another elegant dish that puts together all the most wonderful produce of winter. It can be done with either duck or goose.
Photo by Holly A. Heyser

Wild Duck or Goose Jerky

My recipe for duck jerky, flavored with garlic, herbs and Worcestershire sauce.
Photo by Holly A. Heyser

Baked Duck Tenders

This is what you do with that little tenderloin on the inside of each duck breast. Save them up in the freezer and make this as an appetizer or snack.
Photo by Holly A. Heyser

Flyway Fried Rice

Duck fried rice made with wild rice and foraged vegetables.


'Trash' Ducks and the Perfect Meatball

Duck Meatballs

How to make the perfect meatball, with “off” ducks or geese. A great use for spoonies and snow geese!
Photo by Holly A. Heyser

Duck or Goose Sliders

Little hamburgers topped with grilled onions and cheese. A great party dish.
Photo by Holly A. Heyser

Duck Burgers with Apples and Onions

Full-sized hamburgers that makes good use of skinned duck meat.


More Duck and Goose Recipes

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