Ducks and Geese: They’re Delicious!
no longer turns the water red or pink, cover the meat with water and place the bowl in the refrigerator. Let the meat soak at least eight hours or overnight. Repeat these steps, twice a day, for three days. Sure, this process takes a little time, but the results make the wait worthwhile.
The next step is marinating. Most grocery stores carry marinades bottled and ready to use; other marinades come in dry packets that require the addition of liquids, such as oil, water or vinegar.
Even when the marinade directions call for less time, I’ve found that proper seasoning of duck or goose meat requires about 24 hours in the refrigerator.
Experiment with different flavors. You might like a zesty Italian marinade, or a honey-teriyaki concoction. Some people like their marinades spicy or peppery.
With waterfowl properly rinsed and marinated, you are ready to cook. The following three recipes repeatedly pass the taste test in our family’s kitchen.
Ducks Are What They Eat
Ducks that eat a lot of grains during the winter months, such as mallards, teal, gadwalls, wigeons and pintails, generally have a milder flavor than diving ducks and shovelers, which primarily eat fish and invertebrates. However, proper rinsing, marinading and cooking will convert even the “fishiest” duck into a delectable main course.
- Slice duck or goose breasts off the bone, cut into 1-inch pieces and rinse as described. Cover and marinate the meat for 24 hours in the refrigerator, using your favorite marinade.
- On a kabob skewer, place a 1-inch piece of green pepper, followed by a piece of seasoned duck or goose (as an option, wrap the duck or goose in bacon before skewering), followed by a 1-inch chunk of onion. Repeat this pattern until the skewer is full. For added color, use red, yellow, or orange bell peppers, along with the green.
- Place over a medium-high charcoal fire and grill. Turn frequently, and baste using a fresh batch of marinade.
- Cook until meat is medium-rare to medium-well—about 10 minutes.
Duck or goose cooked this way takes on a marvelous mix of flavors from the charcoal smoke, marinade, green peppers and onion. One to two full skewers will serve as the main course for an adult. A tossed salad and baked potato go well with this main course. These kabobs also work well as hors d’oeuvres.
This recipe is best applied to breast meat taken out of smaller ducks, such as teal and wood ducks.