Ducks and Geese Archives

Recipe

Duck or Goose Ragu

Duck seasons are opening all over the country now, and this rich, bolognese-style pasta sauce is a great way to use legs and wings of wild ducks and geese.

Recipe

Corned Gizzards and Cabbage

I know, this should have been done in March. But trust me, this dish is worth the wait. It is easily the best offal dish I've ever made. I used to like gizzards. Now I love them!

Recipe

Duck Fat Hollandaise

Yes, it's true. You can make a classic hollandaise sauce with duck fat. And not just any duck fat - wild duck fat. It's just waiting for asparagus. You know you want some.

French

Duck Gizzards Confit

This is my favorite way to eat duck or goose gizzards. Sliced thin and tossed with a simple saute of wild mushrooms -- I mostly use chanterelles or hedgehogs -- it's a killer dish.

French

French Consommé

Making your own wild game stock sets you on the path to mastering game cookery, but making wild game consomme puts you on the path to becoming a Jedi Master of wild game. This stuff is mind-blowing!

Ducks and Geese

Ruddy Ducks, The Original Butterball

There was a time when the little ruddy duck stood next to the canvasback and the redhead as royalty among waterfowl. Now they are derided as trash ducks. It is an unjust accusation.

Ducks and Geese

The foie gras debate centers on whether it's natural and humane: Do waterfowl fatten their own livers in the wild? They do. A liver from a duck I shot recently was so fatty it qualifies as wild foie gras.

Ducks and Geese

Cooking Goose Meat

Canada geese get a bad rap. Sky carp. Stinky, arrogant hissing birds. Yeah, Canadas can be nasty. But cooking a real, wild, Canada goose offers pleasures other waterfowl simply lack.

Italian

Duck Meatballs

How to make the quintessential Italian meatball, from any meat - including some wild ducks and geese not normally known for good eating. It's all in the method...