Duck Charcuterie

German smoked goose breast sliced on cutting board
Photo by Holly A. Heyser

Duck lends itself to charcuterie very well, especially when you mix it with pork fat. Below are some of the fresh and cured sausages I’ve made with wild ducks and geese, as well as a few other cured meats done with the breasts and legs.

duck jerky recipe

Wild Duck Jerky or Goose Jerky

Thinly sliced pieces of duck or goose breast, salted, spiced and air-dried. A perfect use for snow geese or diver ducks.

Read More
finished smoked duck recipe

How to Make Smoked Duck

When life gives you nicely fat ducks, you could do worse than to slow smoke them like this. A great use for pintails, mallards or other clean-tasting ducks.

Read More
German smoked goose breast recipe

Smoked Goose Breast

A very special German recipe for smoked goose breast, this is one of the most wonderful recipes on this website. Make this with domestic goose breast, or wait until you have a fat Canada or whitefront goose before you make this.

Read More
Duck mortadella recipe

Duck Mortadella Sausage

Basically, this is what Bologna wishes it could be once it grows up. Not the easiest sausage to make, but one of the best.

Read More
A bowl of venison sausages

Duck L’Orange Sausages

All the flavors of a classic dish, stuffed into a sausage casing.

Read More
Finished duck prosciutto

Duck Prosciutto

Probably the easiest charcuterie project to do, this can be as simple or as complicated as you want it to be.

Read More
goose leg ham on charcuterie board.

Goose Leg Ham, Prosciutto D’Oca

Goose leg ham, a recipe from Northern Italy. It’s easy to cure, but to make it really well, you need to hang these legs for several months.

Read More
Slices of goose pastrami on a cutting board.

Goose Pastrami

Another awesome thing to do with goose breasts. This works best with Canada geese or domesticated geese.

Read More

Wild Duck or Goose Rilletes

Another easy charcuterie project, rillettes are basically a rough pate — think of it as a cross between pate and pulled pork. Great for a snack or as a party appetizer.

Read More

Wild Duck Terrine

A little more involved than rillettes, a terrine is a more elegant party appetizer or cold cut. You can actually slice it and serve the terrine as a sandwich — it’s aweseme this way.

Read More
duck hot dogs

Duck Hot Dogs

Yep. Hot dogs made from 100 percent duck or goose. They are one of my all-time favorite sausages to make.

Read More
Toulouse sausage links.

Toulouse Sausage

An easy sausage that is a good place to begin if you are new to duck sausages. It’s a country style link with minimal seasonings, so you can actually taste the duck.

Read More

Duck Sausages Hunter’s Style

Another good beginner sausage, this one is a little more heavily seasoned with herbs and garlic.

Read More

Giblet Sausages with Sage

If you have lots of duck or goose giblets, grind them up for these sausages, which are heavily seasoned with sage. You will never know you are eating giblets!

Read More
Close up of smoked Canada goose sausages.

Smoked Canada Goose Sausage

A basic smoked sausage recipe, this one is my go-to when I get a bunch of Canada geese. Works fine with all sorts of geese or ducks, though.

Read More
Polish duck sausages on a tray

Polish Duck Sausages

A traditional Polish spice mixture used to make a very traditional duck sausage. This is an easy, delicious recipe good for beginners.

Read More