Waterfowl Recipes – Part IV

By Matt Porter, Education Committee

This article originally appeared in Wisconsin Waterfowl Association’s October, 2022 Newsletter edition.

As part of an ongoing series, Education Committee member Matt Porter has found some neat (and tasty) ways to prep your game birds for the table.  Some may be your old standbys, but most will challenge you to try something just a little different. We hope you enjoy this month’s recipes!

If you have a recipe to share and would like us to publish here, we’ll happily keep the series going into the fall. Please send your submissions to Matt Porter at WWARecipeCorner@gmail.com.

Wild Duck Verde Stew

INGREDIENTS
  • 6 skinless duck breasts, cut into 1/2″ inch cubes
  • 6 whole Hatch green chiles, drained and chopped
  • 1 white onion, chopped
  • 1 clove garlic, minced
  • 2 tbsp flour
  • 2 tbsp extra virgin olive oil
  • 2 cups chicken broth
  • 1/4 cup cilantro, chopped
  • 2 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp granulated garlic powder
  • 1 tsp Mexican oregano
  • 1/2 tsp kosher salt
  • flour tortillas
  • sour cream
INSTRUCTIONS
  1. Preheat the Traeger grill to 450 degrees. Add a 12” cast iron skillet to the grates to also preheat.
  2. In a plastic bag add the flour and cubed duck breasts. Secure the bag and toss, coating the meat with flour. When the grill is up to temp, add the olive oil to the skillet along with the floured meat, hatch chiles, onions and garlic. Close the lid and cook for 20 minutes.
  3. Reduce the heat to 325 degrees. Add the chicken broth, cumin, coriander, garlic powder, oregano, salt and chopped cilantro. Close the lid and continue to cook for 60 minutes until the liquid is reduced and the meat is tender.
  4. Garnish with sour cream and cilantro. Serve with warm flour tortillas.

Duck Rangoon

INGREDIENTS
  • 2 small duck breasts, finely diced, about 1 cup
  • 2 green onions, finely chopped
  • 1 tsp grated fresh ginger
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • 1 1/2 cups whipped cream cheese
  • salt and pepper
  • 1 1/2 cups canola or vegetable oil
  • 24-28 wonton wrappers
OPTIONAL
  • Sweet Chili sauce
  • Hoison sauce
INSTRUCTIONS
  1. Finely dice the duck breast and place in a bowl. Add the green onion, ginger, soy sauce and rice vinegar. Season with salt and pepper and stir. Add the whipped cream cheese and stir well.
  2. Place the wonton wrapper on a board. Put a heaping teaspoon of the filling just above the center of the wrapper. Moisten the edges with water and bring the bottom of the wrapper up and over the filling. Press gently and seal the wrapper in a triangle shape. Bring the two side points up and over the filling and pinch the ends together. Repeat until filling is gone.
  3. Heat the oil in a skillet or wok and deep-fry until golden, about 1-2 minutes. Remove and drain on paper towels.
  4. Serve with Sweet Chili sauce or Hoison sauce…. oh my so good!

Goose Enchiladas

INGREDIENTS
  • 4 skinless boneless goose breasts, cut into thin strips
  • 2 tbsp olive oil
  • 1 white onion, chopped
  • 1 red bell pepper, chopped
  • 1 tbsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp Mexican oregano
  • 1/2 tsp kosher salt
  • 2 cups Colby Jack cheese, shredded
  • 6-8 flour tortillas
  • 2 tbsp fresh cilantro, chopped
RED ENCHILADA SAUCE (YIELDS 2 CUPS)
  • 2 tbsp vegetable oil
  • 3 tbsp flour
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 tsp Mexican oregano
  • 1/2 tsp garlic powder
  • 1/2t sp kosher salt
  • 2 cups vegetable or chicken broth
INSTRUCTIONS
  1. Heat a sauce pan over medium heat and add the oil. Whisk in the flour and seasonings creating a paste like base.Carefully pour in broth whisking the sauce until smooth. Reduce heat to low and simmer for 10-15 minutes until slightly thickened. Remove from heat. (Note: you can make this sauce a day ahead and simply refrigerate overnight.)
  2. Preheat oven to 375 degrees F.
  3. Heat a skillet over medium heat and add oil, onions and bell pepper cooking for about 5-6 minutes. Add sliced goose to skillet and cook until browned. Add the seasonings to the meat and stir to combine. Remove from heat.
  4. Pour a 1/2 cup of sauce on the bottom of a 9-by-13-inch baking dish.
  5. Fill flour tortillas with the meat mixture and a little cheese rolling up to enclose. Place the seam side down and arrange side by side in the baking dish. Pour the red sauce over the enchiladas and top with the remaining cheese and chopped cilantro.
  6. Bake uncovered in the oven for 30 minutes until the cheese is melted and the sauce is bubbling hot.
  7. Serve with your favorite condiments like sour cream.

Source & photos: https://nevadafoodies.com