By Matt Porter, Education Committee

This article originally appeared in Wisconsin Waterfowl Association’s May, 2023 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! To view past recipes simply search “waterfowl recipes” on our site’s search bar.

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.

Grilled Goose with Figs

INGREDIENTS

Fig-Balsamic Syrup

• ½ cup balsamic vinegar
• 2 tbsp. sugar
• ¼ cup dried figs, diced

For the Goose

• Goose breasts
• Fresh figs
• Feta cheese
• Mint leaves

ALSO WORKS WITH

Any gamebird breast.

PREPARATION

1. To make the syrup, combine all ingredients in a small saucepan, heat over medium heat, and stir to dissolve sugar. Reduce heat to medium-low and simmer for about 15 minutes, or until syrup is thick enough to coat a spoon. Strain solids from syrup before use.
2. Preheat the grill to 375°F.
3. Season goose breast with salt and pepper. Cook skin side up, covered, for 5 to 7 minutes, flip and cook for another 3 to 5 minutes, or until internal temperature reaches about 125°F.
4. Remove from the grill and allow to rest for 5 to 10 minutes before slicing.
5. Slice the goose breast thinly, across the grain. Serve with the figs, feta, and mint. Finish with a generous drizzle of the fig-balsamic syrup.

Source & photo: https://www.themeateater.com/wild-and-whole/wild-recipes/grilled-goose-with-figs

Italian Duck Sandwich

Ingredients

• 3 to 4whole ducks split in half with backbones removed (or 6 to 8 duck breast fillets)
• 2tablespoons kosher salt
• 1tablespoon black pepper
• 2tablespoons garlic powder
• 2tablespoons paprika
• 3tablespoons vegetable oil
• 1medium onion roughly chopped
• 1tablespoon Italian seasoning
• 2teaspoons crushed red pepper
• 6cloves garlic minced
• 1cup dry red wine
• 1/2cup red wine vinegar
• 2cups beef stock or broth
• 6sturdy sourdough or French rolls split
• Pepperoncini sliced
• Pickled hot or sweet peppers

Instructions

1. In a small bowl or bag, combine kosher salt, black pepper, garlic powder, and paprika. Liberally coat the duck with this mixture. Cover and refrigerate for at least 1 hour, but preferably for 6 or more hours.
2. Heat the oil in a heavy-duty pot, such as a Dutch oven, over medium-high heat. Add the duck and brown evenly on all sides. Add the onion and cook for an additional 5 minutes. Mix in Italian seasoning, crushed red pepper, and garlic. Cook for 2 minutes. Add wine and stir to deglaze the bits stuck to the bottom of the pot. Add vinegar and beef stock. Bring to a boil. Reduce the heat to low, cover, and simmer for several hours until the meat pulls apart easily.
3. Remove the duck from the pot and let cool completely. Once cooled, pull the meat off the bones or shred the breasts into bite-sized pieces. Strain the liquid from the pot and add it to the pulled meat.
4. To serve, reheat the meat and liquid in a skillet or Dutch oven. Add the pepperoncini and peppers and bring to serving temperature. Spoon the mixture onto rolls.

Source: & photo https://sportingchef.com/italian-duck-sandwich/