Breasts

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.

WHOLE BREASTS

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.

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.

Wiener Schnitzel

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

Classic Jaeger Schnitzel

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

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.

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.

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.

French Laundry Duck Roulade

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

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.

Wild Duck or Goose Jerky

My recipe for duck jerky, flavored with garlic, herbs and Worcestershire sauce.

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.