Wild Duck and Mushroom Cream Pasta

By Connie Markham

This recipe appeared in the Wisconsin Waterfowl Association’s July 2026 eNewsletter. 

Connie’s Story

Every duck I bring home tells the story of another unforgettable morning in the marsh. After a successful hunt with my chocolate Lab, Jade, there’s nothing more rewarding than turning that harvest into a meal my family can gather around.

This Wild Duck & Mushroom Cream Pasta is one of my favorite ways to prepare fresh wild duck. Tender duck breast, earthy mushrooms, fresh herbs, and a creamy Parmesan sauce come together for a comforting meal that’s simple enough for any weeknight yet special enough to share with family and friends.

For me, cooking wild game is about honoring the harvest and making the most of every bird. From the marsh to my kitchen, and finally to our family table, every meal is a reminder of the memories made outdoors and the people I love sharing them with.

Pasta & Sauce

• 12 oz fettuccine or pappardelle pasta
• 2 tbsp butter
• 8 oz baby bella or cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 small shallot, diced
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup freshly grated Parmesan cheese
• 1 tsp fresh thyme
• 2 tbsp chopped fresh parsley
• Salt and pepper to taste

Cooking Instructions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta until al dente according to the package directions.
3. Reserve ½ cup of pasta water before draining.

Step 2: Prepare the Duck

1. Pat the duck breasts dry with paper towels.
2. Season both sides with salt, pepper, smoked paprika, and garlic powder.
3. Heat olive oil and butter in a large skillet over medium-high heat.
4. Sear the duck for 4–5 minutes per side for medium-rare (internal temperature 130–135°F).
5. Remove from the skillet and allow the duck to rest for 5–10 minutes before slicing into thin strips.

Step 3: Make the Sauce

1. Using the same skillet, melt the butter.
2. Add mushrooms and shallots and sauté for 5–6 minutes until browned.
3. Stir in the garlic and thyme and cook for 1 minute.
4. Pour in the chicken broth and simmer for 2 minutes.
5. Add the heavy cream and bring to a gentle simmer.
6. Stir in the Parmesan cheese until melted and smooth.
7. If needed, add a splash of reserved pasta water to reach your desired sauce consistency.

Step 4: Finish the Dish

1. Toss the cooked pasta in the cream sauce until evenly coated.
2. Top with the sliced wild duck.
3. Garnish with fresh parsley and additional Parmesan cheese.
4. Serve immediately with warm garlic bread or a crisp green salad.