By Matt Porter, Education Committee

This article originally appeared in Wisconsin Waterfowl Association’s July, 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 [email]WWARecipeCorner@gmail.com[/email].

Duck Egg Rolls

Ingredients

• 1 & 1/2 cups boneless and skinless duck breast sliced thinly across the grain
• 2 tablespoons soy sauce
• 1 teaspoon fresh ginger minced
• 2 garlic cloves minced
• 2 tablespoons peanut oil
• 1/4 cup dried apricots thinly sliced
• 1 & 1/2 cups green or Nappa cabbage shredded
• 8 egg roll wrappers
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water
• oil for frying

Dipping Sauce

• 1/4c up soy sauce
• 1 tablespoon hoisin sauce Asian section of your grocery store…it’s there, really
• 1 tablespoon brown sugar
• 2 tablespoons rice vinegar or white wine vinegar

Instructions

1. Combine sliced duck with next three ingredients and marinate for 30 minutes. Drain ducks. Stir-fry duck in hot peanut oil for 45 to 60 seconds over high heat in a wok or skillet. Transfer to paper towels to cool. For each egg roll, lay the wrapper on a flat surface. Place about 2 to 3 tablespoons of the cabbage on the lower third of the wrapper forming an area of about 1 inch tall by 3 inches wide. Arrange apricots and cooked duck on top of cabbage. Turn in sides of wrapper to just overlap stuffing. Begin rolling egg roll by starting at the edge nearest you and rolling away from you, like a burrito. When you get to the edge, moisten it with a little or the cornstarch mixture to help it seal. Place egg roll in hot oil, enough to submerse it and fry until golden brown and crispy. Drain fried rolls on paper towels.
2. Combine sauce ingredients and serve with fried egg rolls.

Source & photo: https://sportingchef.com/duck-egg-rolls/

Duck with Horseradish Cream Sauce

Ingredients

• 4 – 6 duck breast half fillets skin removed
• salt and pepper
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 2 garlic cloves minced
• 2 tablespoons prepared not creamed horseradish
• 1 tablespoon Worcestershire sauce
• 1/4 cup heavy cream or sour cream
• 1 tablespoon fresh parsley minced (optional)

Instructions

1. Season breasts with salt and pepper. Heat oil in a skillet over medium-high heat and brown breasts on one side, about 3 minutes. Flip breasts over. Cook for 1 minute more. Add wine and garlic and stir into pan to loosen bits of duck. Cook for 2 minutes. Remove duck and let stand for 2 minutes while finishing sauce. Stir remaining ingredients except parsley into pan and cook for 2 minutes. Slice duck, spoon sauce over and top with parsley.

Source & photo: https://sportingchef.com/duck-horseradish-cream-sauce/