By Megan Salazar
This recipe appeared in the Wisconsin Waterfowl Association’s December 2025 eNewsletter.
All photos courtesy Megan Salazar
1 lb ground duck/goose meat
3 T butter
1 tsp salt
1 tsp ground black pepper
1 tsp sage
¼ cup all purpose flour
2-3 cups milk or half and half (anything but skim!)
½ T fresh thyme
Cook ground meat in a skillet until browned. Stir in butter until melted. Stir in salt, pepper, and sage. Sprinkle flour all over the meat and mix it in and cook for 2-3 minutes. Add milk and stir until bubbled and thickened. Season to taste, finish with fresh thyme. Serve over biscuits or toast along with eggs of your preference.
2 ¼ cup all purpose flour
2 tsp granulated sugar
1 T baking powder
¾ t salt
¾ t baking soda
9 T unsalted butter, cut into pieces
3 t minced fresh rosemary
½ cup dried Wisconsin cranberries
¾ cup buttermilk
1-2 T of heavy cream or half and half
Preheat oven to 400°F. Line a baking sheet with parchment paper/silicone liner.
Combine flour, sugar, baking powder, salt, and baking soda in a large bowl or food processor. Add butter and combine until butter is pea-sized and resembles a coarse meal. If using a food processor, pulse until combined. If using hands, cut pieces into flour until the desired consistency is reached.
Stir in rosemary and cranberries. Stir in buttermilk, and gently knead until the dough comes together.
On floured surface pat dough out until 1/2-3/4 in thick. Cut rounds using a biscuit cutter. Transfer biscuits to prepared pan. Brush tops of biscuits with cream/half and half and bake for 12-14 minutes until golden. Top with your duck sage gravy.
