With waterfowl season winding down in Oregon, it’s time to utilize the free-range organic protein that we’ve been fortunate enough to stockpile. Whether you have 20 pounds of waterfowl meat in the freezer or just a couple, it can be difficult to find new recipes your taste buds can trust.
After all, when cooking waterfowl, it’s not difficult to run afoul if not prepared properly.
With that in mind, I recently reached out to a group of “seasoned” waterfowl veterans for their go-to recipes.
Dominic Aiello is an avid hunter, angler, and wildlife policy expert. He is a Cabela’s Pro Staff member and president of the Oregon Outdoor Council. Follow his adventures on Instagram @daiello91 or Twitter @HunterInformant.
This recipe is one of my favorite goose recipes. My wife and I eat this regularly in late winter and early spring. I’ve served it to friends, family, and co-workers. No one has ever guessed it was goose.
2 large goose breasts (skinned)
1 package taco seasoning
2 cans diced tomatoes
1 can black beans
Start by rinsing and patting the goose breasts dry. If you choose, you may marinate them overnight in milk.
Put the breasts in the crockpot, and cover with taco seasoning. Cover with both cans diced tomatoes.
Cook on low 8 hours or high 4 hours. For the last half hour, add 1 can rinsed/drained black beans and warm. Use two forks to shred the breast meat, and mix everything together.
Top it with cilantro and sour cream as desired. Serve on tortillas, lettuce or alone over rice.
If you don’t consider yourself a good cook, chili is a great option. It’s difficult to screw up chili, and this is no exception. This chili recipe comes from Brendan Pellanda of Olympia, Washington.
5 duck breasts (skinned)
1 can dark red kidney beans
1 can light red kidney beans
3 cans diced tomatoes
1 yellow onion
1 diced yellow or red bell pepper
1 tsp garlic powder
4 tsp chili powder (Add more or less as desired)
1/4 cup brown sugar (Add more or less as desired)
1 pack of thick cut bacon cut into squares and fried crispy
Cut the duck meat in small cubes, and then sear it in the bacon grease. Then place all the ingredients in the crock pot on low for six hours.
Grilled meat on a stick, kabobs are a meat eater’s dream. This sweet and spicy recipe comes from Preston Allaway of Kennewick, Washington.
4 pounds of duck meat (skinned)
2 bell peppers
4 crimini mushrooms (substitute your preferred mushroom)
1 pineapple or canned pineapple
Soak the duck meat in salt water overnight. Then cut and marinate in your choice of Italian dressing overnight again.
While you preheat your grill, soak kabob sticks in water for 10 to 15 minutes. Then add meat, fruit and vegetables to your kabob sticks.
Cook your kabobs on the grill using a medium to high heat. Cook until the meat is firm on the outside but medium rare on the inside. The vegetables should not be soft.
Broiled Hot Mustard Duck
This recipe defines fast and easy duck preparation, and it comes from Steve Skorheim of Gresham.
Take 4 whole large breasts (skinned) and season with Johnny’s or Montreal Steak Seasoning.
Preheat your oven to 500 degrees. Then insert the whole breasts in a cast iron skillet or glass dish and cook for 12 minutes. Closely monitor their progress, as you want them no more than medium rare.
Once done, remove them from the oven, and let sit for 2 to 3 minutes. Then slice the breast and serve with a dipping cup of hot mustard sauce. You can substitute hot mustard for honey mustard or sweet mustard if preferred.
Keep in mind that waterfowl is lean and easy to overcook. When overcooked, waterfowl meat can be tough and have an undesirable flavor.