Waterfowl Recipes

As simple internet search can turn up hundreds of ways to prepare wild duck or goose, and terrific recipes from Louisiana’s culinary experts and camp cooks alike abound.  But here are 4 simple, consistently great ways to prepare ducks and geese without exotic ingredients or even much in the way of cooking skills. 

Classic Duck Poppers 

This is a popular way of preparing duck, and you’ve likely seen lots of variations on this basic theme. 


  • Jalapeno peppers, cut in half length-wise with seeds and ribs removed
  • Duck breast meat cut ¾ inch thick and the length of jalapeno peppers
  • Cream cheese
  • Sliced bacon (not thick sliced)
  • Cajun seasoning
  • Toothpicks


  • Stuff the inside of cleaned jalapeno pepper with cream cheese
  • Season duck breast slices with cajun spice to taste
  • Place duck on cheese-filled jalapeno pepper and wrap with bacon and secure with toothpick
  • Cook over medium hot grill, turning frequently, until bacon is slightly crispy.


Marinated and Grilled Duck Breast 

Many people who claim to not like wild duck have enjoyed these 2 marinades, but beyond all else, the key is to not overcook.


  • Duck breast halves cut in half (small ducks) or quarters (medium to large ducks)
  • Shish-kabob skewers
  • Sliced bacon (not thick sliced)
  • Toothpicks


  •  Use Zesty Italian Salad Dressing or
  •  Make up a teriyaki-style marinade using
  •  46-ounce can of pineapple juice
  • 2 cups red wine
  • 2 cups soy sauce
  • 3 tablespoons ground ginger


  • Marinade duck breast pieces at least 24 hours in marinade of your choice
  • Put duck on shish-kabob skewers
  • Wrap with slices of bacon, securing with toothpicks
  • Cook on medium-hot grill approximately 4 minutes on all 4 sides.  Bacon will not be crispy, and duck will still be pink in the middle.


Pot Roasted Teal 

This is as good as it gets for late-season teal.


  • 6-8 plucked and cleaned teal (depends on the size of your black-iron pot or dutch oven)
  • ½ cup vegetable oil
  • 3 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped bell pepper
  • ½ cup chopped green onion
  • 3 minced garlic cloves
  • 2 cups chicken broth
  • 1 cup red wine
  • Salt, pepper, and salt-free cajun seasoning to taste
  • ¼ cup flour


  • Heat vegetable oil over medium heat in heavy black-iron pot or dutch oven.
  • Season teal inside and out with salt, pepper and salt-free cajun seasoning.
  • Brown teal well on all 4 sides, about 15 minutes total, then remove from pan.
  • Stir in onion, celery, bell pepper, garlic, and green onions, stir, and cook for 10 minutes until soft.
  • Add chicken broth and wine, and then bring to a boil.
  • Reduce heat to low, return ducks to pot, cover and cook 3-4 hours until ducks are fall-off-the bone tender.
  • Remove ducks, sprinkle flour to thicken pan gravy.
  • Serve ducks and gravy over rice.


Duck/Goose Gumbo 

This one takes a while, but is worth it; and it really is better the second day.  It’s modified from Gwen McKee’s Duck “N” Andouille Gumbo recipe in The Little Gumbo Book, Quail Ridge Press, 1986.

Ingredients: Duck and Stock

  • 4 whole plucked and cleaned medium sized ducks (wood ducks, gadwalls)
  • 1 large onion coarsely chopped
  • 2 stalks celery coarsely chopped
  • 3 bay leaves
  • 1 teaspoon garlic salt
  • Salt and pepper


  • Salt and pepper ducks inside and out
  • Grill over medium-low heat or on a smoker-grill at 225 degrees until done (internal temperature about 140 degrees)
  • Cool ducks and remove meat from the carcass.
  • Put carcasses in large pot of water, about 4 quarts
  • Add onion, celery, bay leaves, garlic salt, salt and pepper and bring to a boil
  • Boil for 1 hour, pour off stock, and let cool.
  • Chill and remove hardened fat from the surface of the stock.

Ingredients: Gumbo

  • ¾ cup vegetable oil
  • ¾ cup of flour
  • 2 cups chopped onion
  • ½ cup chopped celery
  • ½ cup chopped bell pepper
  • 1 large clove minced garlic
  • 3 quarts stock
  • ¼ cup red wine
  • 2 teaspoons salt
  • ¼ teaspoon ground cayenne pepper
  • ½ teaspoon black pepper
  • 2 bay leaves
  • 1 15-ounce can diced tomatoes diced even finer
  • De-boned grilled/smoked duck meat
  • 1 pound Andouille or smoked sausage
  • 1 12-ounce bag frozen chopped okra


  • In a large pot, make a dark brown roux (darker than peanut butter) with oil and flour stirring constantly over medium-low heat.
  • Add onions, celery, bell pepper, garlic and cook until tender.
  • Stir in stock, wine, all seasonings, and tomatoes.
  • Add duck and sausage, bring to a boil, and then simmer for at least an hour.
  • Add frozen okra and simmer for another 15 minutes.
  • Serve over rice.


Duck Wraps