Wildfowl Recipes
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Wildfowl is the ultimate wild and authentic answer to a low calorie, well balanced diet. With no additives, colourings or 'e' numbers, it's good for you and it's good for our sport. Click here for conversion tables.

Slow Cooked Duck Suitable for most duck: Teal, Wigeon, Mallard etc. Put a couple of ducks in a pot with red wine to cover the bottom, one apple quartered, one small onion quartered, poultry seasoning (e.g.. oxo chicken), a little oregano, and basil. Cook over night - on low heat. Put in fridge in the morning, then for dinner, remove all meat from the bones, break into bite sized pieces and put in the frying pan with orange marmalade a little butter and salt-n-pepper. Cook on high until glaze is formed.   Pot-Roasted Duck Suitable for older ducks that may be a little tough eg. Mallard, Tufted Duck & Pintail 2 large ducks or 4 small ducks 4 garlic cloves Salt and pepper to taste Vegetable oil 4 large onions, chopped Make 1 hole in each side of the duck breasts; place 1 garlic clove in each hole. Season duck inside and out with salt and pepper to taste. Brown duck in hot oil in a cast-iron skillet over medium heat. Remove duck from skillet and set aside. Cook onion in skillet until browned. Return duck to skillet, breast side down, and add enough water to cover breasts. Cook until duck is tender and gravy is thickened, adding more water as needed. This process takes at least 4 hours if the ducks are tough.   BBQ Duck Suitable for all ducks / waders duck breasts, cream cheese milk, bacon sliced jalapenos Lea and Perrin's Worcestershire sauce Italian dressing Heinz BBQ sauce Cajun spices salt and pepper 1. Marinate duck breasts in milk 12 hours (this takes the real gamey taste out). 2. Then marinate in an equal mixture of Worcestershire and Italian dressing. 3. Fillet the duck breasts in the middle so they will open up into two halves(don't let the two halves come apart, making sure to leave an open side and a closed side). 4. Salt and pepper and spice up both sides of the duck the Cajun way! 5. Put liberal amount of cream cheese in between the two halves of the duck. 6. Also add jalapeno slices in between the halves and on top of the cream cheese. 7. Wrap the whole duck breast in bacon. 8. Stick toothpicks on open side of the duck breast. 9. Cook on grill about 7 min. on each side (depends on how well you like it cooked). 10. Baste with the bbq sauce.   Goose Steaks Suitable for Canada Goose, Greylag Goose, Pink-footed Goose, White-fronted Goose Cut breast into quarter inch filets. Soak in salt water overnight to get the blood taste out. Soak filets in Coca-Cola about 2 to 3 hours before preparing. (The citric acid helps to get rid of the strong 'game' taste) Beat with a meat hammer on both sides. Roll in flour until covered. Fill a pan with half vegetable oil and half butter. When the mixture is warm cook the steaks on medium heat. Add brown sugar to each steak as they cook. Cook until brown.   Roast Goose Chili Suitable for Canada Goose, Greylag Goose, Pink-footed Goose, White-fronted Goose 1 tablespoon butter or margarine 1 cup onion, minced 1 garlic clove, minced 2 cups cubed goose meat 1 (16-ounce) can tomatoes 1 (16-ounce) can chili beans 1 cup green bell pepper, minced 1 cup beer 1 tablespoon chili powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon dried basil 1 teaspoon hot pepper sauce Melt butter in a large heavy pan over low heat; add onion and garlic and sauté until golden brown. Add goose, and cook until lightly browned. Add tomatoes and remaining ingredients, and bring to a boil. Reduce heat and simmer, uncovered, 3 hours or until sauce reaches desired thickness. You can also prepare this in a slow cooker. After browning the onion, garlic, and goose, combine all ingredients in a slow cooker, and cook on LOW 8 to 10   Drunken Pinkfoot Suitable for Canada Goose, GreylagGoose, Pink-footed Goose, White-fronted Goose You need a barbeque with a hood on it, the gas ones are really good - but charcoal should be just as good. Put the hood down and heat the BBQ to about 150 degrees c Have the goose ready, plucked and gutted. Rub the goose all over over with oil and shake on herbs and spices of your choice. Open a 500 ml can of beer and drink half of it, then shove some more herbs, etc thru' the hole. Now slide the bird over the open can and stand it on the BBQ, pull the legs down so they are in contact with the grill. Close the lid to maintain the temperature, after about 75 minutes, you will have the best goose you ever tasted, the beer will boil to steam cook the bird from the inside and the outside will be beautifully crisp. Roast Woodcock 2 woodcock, 4oz. butter and 2 rashers of fat bacon 2 slices of bread with crusts cut off Salt and pepper and lemon juice Skin the birds but do not gut them. press the wings of the birds together. Draw the head around and run the beak through the place where the legs and the wings cross. Put in a roasting tin with a knob of butter and cook for 35 minutes at No.7 / 425 degrees F /220 degrees Centigrade. Baste frequently. Make a clear gravy with the pan juices and flavour with salt, pepper and lemon juice. Serve the woodcock on their backs on a slice of fried bread with the legs uppermost. Each woodcock will only serve one person. Woodcock en Cocotte For squeamish diners, there is an alternative way of cooking these birds. Served with croutons you can have them, with or without, guts. Clean the woodcock, discard the gizzards but reserve the intestines. Rub the birds generously with softened butter and put a piece of bacon over them. Put in a casserole, as small as possible, cover with buttered paper and put on the lid. Cook for about 20 minutes at 200 degrees C / 400 degrees F / Gas 6. Fry a crouton for each bird that you cook, then spread these with a paste made of the mashed intestines, a little butter and a little pinch of thyme. Place these under the birds.   Roast Duck with Pecan Stuffing Recipe Suitable for most larger species of duck especially mallard or Teal. 2 whole dressed ducks 2 tablespoons lemon juice 2 stalks celery chopped 2 cups dry bread crumbs 1 1/2 sticks margarine 1 1/2 teaspoon salt 1 1/4 teaspoons black pepper 1 onion diced 1 cup chicken bouillon 1/2 teaspoon thyme 1/2 cup pecans chopped First make the stuffing by cooking the celery and onion with 1/3rd of the margarine until onion becomes limp, then combine the bread crumbs, pecans, one half teaspoon salt, one fourth teaspoon pepper, thyme and enough bouillon to obtain the desired moisture to the skillet ingredients. Now rub rub the ducks inside and out with the remaining margarine, salt, pepper and lemon juice then place the stuffing inside the ducks and wrap them in foil. Next Place the ducks in a 325 degree oven and bake them for one and one half hours, then uncover and baste them with margarine and bake another one half hour uncovered, or until the ducks become golden brown.   Woodcock with Champagne Recipe 1 Woodcock per person 1 sheets of fresh pork fat Salt & Freshly ground black pepper 1 cup champagne 2 tablespoons butter Pluck the woodcock without drawing it and bard it, that is, wrap it completely in the sheets of fresh pork fat and tie securely. Season with salt and pepper and cook it in a deep skillet over high heat for 10 minutes, turning it frequently. Carve off the meat and keep it warm on a hot plate. Remove the gizzard from the bird's innards and discard it. Put the innards on a plate and mash them with a fork. Crush the bones in a press or with a meat mallet and strain the resulting juices through a sieve. In a small saucepan, reduce the champagne by half and add the mashed innards, the juices from the bones, the butter, foie gras and truffles. Season the sauce with salt, pepper and a little paprika. Simmer it over low heat for 5 minutes, stirring constantly. When the sauce is smooth, pour it over the meat. You may serve the meat on a bread crouton fried in goose fat or butter and spread with foie gras.   Roast Goose with Wine Sauce Suitable for all species of goose. Ingredients: 4 lb goose, cleaned apples cored, quartered 1 large onion butter 1/2 cup dry red wine Stuff goose with apples. Butter the bird and put in roasting pan. Cut up onion and put in pan. Pour wine over bird and put in 400 degree oven for 25 minutes. Reduce heat to 350 degrees and roast for 2 hours. Thicken pan juices and serve with rice.   BBQ Smoked Duck Suitable for most duck especially mallard or Teal. 1 duck per person Milk Salt & Pepper Butter Red wine Apples Onions Soak ducks in milk to cover 4-5 hours. Remove from milk salt and pepper inside and out. Stuff with un-peeled apples and onions. Use a BBQ that cooks with plenty of smoke. Put ducks on BBQ and cook slowly with smoke from hickory chips, for flavour, until ducks are tender. Make a sauce of melted butter, red wine, salt & pepper Baste ducks often while cooking. May take 2-4 hours to cook, depending on size of ducks and temperature of BBQ fire. Roast Pintail with onion sauce Especially suitable for Pintail although most wild duck can be used. Wipe duck inside and out with a damp towel. Make a stuffing of one cupful of bread crumbs, one teaspoonful of powdered sage, one tablespoonful of butter, one teaspoonful of salt and half a teaspoonful of pepper Mix well and fill the body of the ducks with it. Put in a baking pan, cover the breasts with slices of fat bacon, add half a teacupful of boiling water, with a teaspoonful of salt, and bake an hour and a quarter, basting every ten minutes. Serve with onion sauce. Onion Sauce: Peel one dozen small onions, put them in a saucepan, cover with boiling water Add a teaspoonful of salt and boil half an hour Drain and pour through a sieve; make white sauce Add the onions, let boil up once and serve.   Wild Duck with Fowler's Sauce Wild duck should not be overdone, but brought piping hot to the table, not partly cooked, but just on the juicy underdone side. Overcooking not only destroys the virtue of wild duck, but toughens them. A watercress, orange and celery salad is ideal with these birds. Serves 4 Ducks - 4 wild, mallard or teal Butter - 50g (2 oz) Oil - 1 tbsp Watercress - 1 bunch FOWLER'S SAUCE: Port or red wine - 2 tbsp Lemon - 1, juice only Tabasco sauce - 6 drops Salt and pepper Preheat the oven to 220 °C / 425 °F / Gas 7. Put a trickle of oil and a few slips of butter on the breasts of the wild ducks and place them in a roasting tin.  Put the remaining butter in the tin and roast the ducks for 30 minutes (teal for 25 minutes as they are smaller) basting occasionally. Remove them to a serving dish.  Into the roasting tin, from which you have spooned off all the fat, pour the port or red wine, lemon juice and Tabasco sauce.  Stir it well and season. Add any juices from the dish on which you have placed the ducks and heat it through.  Make cuts in the breasts of the ducks parallel to the breastbone, pour over the fowler's sauce and serve.  The cuts are made so that the juices of the birds can mingle with the sauce. Serve one bird to each person and let each do his own carving. Thai Glazed Breast of Duck Suitable for Teal, Mallard or Wigeon. Hot & spicey - recipe can be used with most species of duck, even those with a 'stronger' taste. Ingredients 4 7 oz / 20g duck breasts 4 small pak choi 2 large baking potatoes 2 shallots 1 pinch saffron 2 oz / 50g fresh ginger 3/4 pint / 400ml veal stock 2 tbsp oyster sauce 1 tsp ground ginger 1 tsp Chinese 5 spice 1 tsp Szechwan pepper 1tsp roasted crushed coriander seeds 1 red chilli 1 lotus root salt and pepper Cook at 200 deg C, 400 deg F, gas mark 6 Trim any excess fat off the duck breast and score the skin. Blanch the pak choi and dice the potatoes into 1.5 cm (1/2 inch) cubes. Cook in saffron and salted water making sure they keep firm. Peel and cut the ginger into julienne slices and add to the veal jus and reduce until thickened. Put the honey into a pan with the coriander seeds, Chinese 5 spice, ground ginger, Szechwan pepper and de-seeded chilli. Bring to the boil and allow to stand. Seal the duck breasts and cook in the oven skin side down for 4 minutes at 400 deg C. Turn the duck and glaze with the honey reduction. Rest for 4 minutes and slice into 4 pieces. Slice the shallots into rings and heat in the oyster sauce. Add the pakchoi and potatoes. Arrange side by side on a plate, place the duck on top and spoon the sauce around. Garnish with lotus root crisps.   Tea Roast Duck Suitable for most wild duck, will serve 2-3 people but a smaller duck such as a teal will serve 1-2. Ingredients 4 x 6 ox / 175 gm duck breasts 7 oz / 200 g broken orange peko tea 2 chopped shallots 2 lemons, zested 1 pint / 570 ml orange juice 2 tsp chopped flat leaf parsley a knob of butter Utterly delicious and apart for the marinade time it is very quick and simple to prepare. Cooking time 0 hours, 20 minutes at 200 deg C, 400 deg F, gas mark 6, Slash the skin of each duck breast 3 or 4 times with a sharp knife, roll in dry teat and leave to marinade in the fridge for 48 hours. To make the dressing: Sweat the chopped shallots and lemon zest in butter for 2-3 minutes, then add orange juice and reduce by two-thirds. Cool then add the chopped parsley. Sear the duck in hot fat until crispy being careful not the burn the tea. Roast the duck breasts in a hot oven for 12 minutes, remove from the oven and allow to rest. Slice and serve with summer leaves drizzled with orange dressing.   Port and Orange sauce - for roast duck This is quite simply the best sauce for duck you will find anywhere. Ingredients 1/2 jar redcurrant jelly 1/4pint / 150ml port salt and pepper 2 tsp dry mustard 2 tsp brown sugar splash of wine vinegar 2 oranges plus 'fresh' orange juice to taste Cooking time less than 5 minutes. Melt the redcurrant jelly, add all the dry ingredients, mix well and add the liquid. Boil for a few minutes and then add the orange segments. Swill around the tin that the duck has been roasted in, stir well and serve.

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