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Wild Duck & Wild Goose Recipes

Wild ducks and geese are often thought of as the birds reserved for fancy meals in the wild game culinary world.

 

But the truth is, you don’t need to make anything fancy to enjoy them. You just need to cook them the right way. That’s where we come in.

 

This collection of wild duck recipes and wild goose recipes is designed for hunters and home cooks who want to celebrate waterfowl in all its rich, bold flavors.

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WATERFOWL MEAT

How to Cook Wild Ducks & Geese

Whether you’re working with mallards, pintails, Canada geese, or snow geese, these birds shine when prepared with care:

  • Wild Duck Breasts: Always cook to medium or medium-rare. Anything more, and you risk ending up with tough meat you’ll want to feed to your pets instead of enjoying at the table.

  • Legs & Thighs: These cuts love low-and-slow, moist cooking methods. Think braises and stews.

  • Snow Geese & Diver Ducks: Known for their stronger flavor, these birds benefit from a fresh water soak followed by an aromatic brine. This helps mellow the gamey notes and keeps the meat juicy.

  • Canada Goose: Large and versatile, often preferred over snow goose. A good brine or marinade helps highlight its hearty flavor.

  • When to Skip the Brine: If you’re not trying to alter or enhance the wild flavor, you can skip the soak and brine and go straight to the skillet or smoker. If you plan on braising the meat, there’s no need to brine for most applications. 

Wild Duck Recipes

Below are recipes and preparation techniques for wild ducks, including sauces for dipping and sides using rendered duck fat.

Wild Goose Recipes

Waterfowl Cooking Tips

  • Brining helps improve juiciness and flavor. It can also mellow out the flavor of diver ducks.
  • Use a meat thermometer to hit the sweet spot on duck breasts. Medium-rare is key for wild ducks and geese.
  • Slow, moist heat transforms tough legs and thighs into tender, flavorful bites.
  • Just like venison steaks, you need to let the breasts rest at room temperature. I recommend at least five minutes.

Medium-rare to medium (130–135°F) is ideal for keeping the meat tender and juicy.

 

Soak in fresh water, then use an aromatic brine before cooking.

 

You can, but with nuance. It's best to remove the breasts once they reach the optimal internal temperature. After that, continue cooking the legs.

Discover More Wild Game Recipes

Whether you’re filling your freezer this hunting season or planning a wild game feast, these collections will inspire your next meal:

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