Waterfowl Recipes

Send your Favorite Duck or Goose Recipe to CUT EM Films and check what other Waterfowlers are doing to prepare and cook their game.  One recipe will be choosed every month and that person will receive a FREE CUT EM T-shirt! 



February Winner!!!

Pepper Jack Goose Burgers

Ingredients
2-3 skinless breast fillets,cut into one inch peices
1/4 pound smoked backon,diced
1 cup canned diced tomato,drained
1 tablespoon garlic powder
1/4 yellow onion, mince2 tablespoons sweet pickle relish
1 egg
1/2 cup italian bread crumbs
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt (or 1/3 teaspoon table salt)
Pepper Jack sliced cheese
4 burger buns
Lettuce, sliced tomato, sliced onions

Place the goose breast into food processer,pulse a few times untile the meat is thoroughy ground, you can also finely chop the meat with a knife.
 
In a large bowl,combine the ground goose with the next six ingredients and mix well,add the breadcrumbs, salt and pepper, and mix untill firm enough to hold into patties, form into 3/4 thick patties and place on medium hot grill.  Brown evenly on both sides to desired doneness, about four min per side, pepper Jack place cheese on top untile melted.  Serve with toasted buns with lettuce, tomato, onion and any other fixins you like.  A hand full of tater chips and a couple of cold ones finishes this dish!


Jake's Rasberry Chipotle Shredded Goose - Party Size

We have a large free standing roaster that we use for cooking this, but it can be adapted for smaller amounts.

8 -10 goose breasts, soaked in milk to draw out the blood.
Drizzle bottom of pan w/ olive oil, and lightly sear breasts on both sides.
Salt and pepper, and add 2 tbs. minced garlic.
Add 1/2 bottle red wine, 2 buck Chuck (Trader Joe's) perfect/ cabernet/ merlot/ shiraz.
Can also add large sliced onion optional).
Simmer, turning often to keep moist, until the meat is shreddable. (usually 3 - 4 hous.)
Shred in juice and add a bottle of rasberry chipotle sauce.  Fischer Mangold makes it, but also available by other companies in specialty sauce dept of grocery store..

Serve on buns. Use extra bottle of sauce for condiment on sandwiches.

Dan-Dan’s Authentic Sicilian Mallard Spaghetti Sauce

Ingredients needed: 
 -  8 to 10  skinned duck breasts 
 -  1.5 pounds Italian Sausage Links or Ground
 -  3 to 4 table spoons of chopped garlic
 -  1 package of celery
 -  1 medium size bundle of fresh parsley
 -  2 to 3 tea-spoons of garlic salt (to taste)
 -  7 bay leaves
 -  1.5 table spoons dried oregano leaves
 -  1 table spoon of basil leaves
 -  1 to 2 tea spoons of salt (to taste)
 -  ¼ cup of Worchester sauce
 -  4 cans of roma style tomato puree (29oz cans)
 -  1 can tomato past (12 oz)
 -  1 cup of your favorite red wine ( or 2)
 -  2 table spoons of any Italian seasoning.
 -  1 large yellow onion
 -  1 tablespoon Tabasco sauce
 -  2 table spoons of olive oil.


Directions:

  1. Cut duck breasts into stew meat size cubs, than in large frying skillet heat 1 table spoon of olive oil. Place duck breast cubs into pan turning until each side has been browned. After browning place duck breast to side (remember your not cooking the meat just browning it).
  2. Cut Italian sausage into cubs, than heat large frying skillet and place sausage into pan until meat has browned on both sides. Place sausage with duck on side.
  3. Chop fresh celery, onion and parsley very fine and place to side.
  4. Using large tall soup or sauce pan empty the following into it:

  • 4 cans of roma style tomato puree
  • 1 can tomato paste
  • 3 table spoons of chopped garlic (add to your desired taste)  
  • Chopped celery, onion and parsley
  • 1 table spoon of olive oil
  • 1 tablespoon of Tabasco sauce
  • 2 table spoons of your favorite Italian seasoning
  • 1 cup or 2 of your favorite red wine  
  • ¼ cup of Worchester sauce
  • 1 tea spoons of salt (to taste)
  • 2 tea spoons of garlic salt (to taste)
  • 3 to 4 table spoons chopped garlic
  • 1.5 table spoons of dried oregano leaves
  • 1 table spoon of basil leaves
  • Place tall pan onto stove and set a low simmer. After pot has been set a low simmer place browned duck breasts and Italian sausage into pot. Half cover with lid to avoid sauce splash, Do Not fully cover while sauce is cooking. Allow pot to simmer for 3 to 3.5 hours. Duck meat with be so tender it will fall apart. During the cooking process taste frequently to taste and add which ingredients’ may be needed to  perfectly fit your taste buds.

     

    - Serve with your favorite pasta, this recipe really goes well with cheese ravioli and a grilled side of garlic bread.


Hot Duck Poppers

Ingredients:
Duck Breasts
Jalapeno Pepper cut in Halves
Bacon
Cream Cheese
Toothpicks

Heat Grill Medium or Medium to Hot

- Cut Duck Breasts into strips, long ways against Breast, use meat Tenderizer or Jiccard and flatten into thin layers around 2-3 inches wide
- Fill Jalapeno Pepper Halves with Cream Cheese, Completely wrap 1 pepper and cream cheese with Duck
- Cut Bacon in half, wrap bacon half around Duck and use toothpick to hold in place

Cook on Grill for 4-6 minutes, turning every 2 minutes, to Medium-Rare. Outside with will begin to crisp.  


Duck Steak Fillet

Ingredients
Duck or Goose Breasts with Skin On
Olive Oil
Canadian or Montreal Steak Seasoning

Heat Grill Medium to Hot

- Make sure your Duck or Goose Breasts still have Skin on, pour Olive Oil and Canadian Seasoning over both sides of Breasts    (marinate for 4-6 hours if you prefer)
- Cook on Hot Grill, starting with Skin Side down, flipping every 3 minutes, cook until outside begins to crisp and blacken, Medium Rare Preferably or to taste
- Remove from Grill and cut Breasts into strips leaving skin on.  Tastes like Fillet Mignon, Enjoy!


Philly Duck Sandwiches


Ingredients
Duck Breasts

Onions

Green Peppers

Garlic Cloves

Provolone cheese

Hoagie Buns

 
- In a pan or skillet, sauté Onions, Green Peppers, and chopped Garlic with Olive oil until slightly browned.  In the same pan (if large enough) add more Olive Oil and duck breasts and season with Season Salt and Pepper, cook to Medium Rare or Preferred Temperature. 
- Once Duck is cooked, pull from pan and cut thin horizontal strips from Breast.  Take a clump of Duck strips and mixed peppers and onions and add back to skillet with a piece of Provolone Chesse.  Let sit in pan for 30 seconds and add to Bun.  Enjoy!



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