Hunters know that pursuing game is a challenge. That’s what makes success so rewarding. Maybe that’s why duck hunting—doubly uncertain because these birds are both wary like all game animals and here only briefly—can be some of the most addictive of all hunting.
Add to that the fact that Badger state hunters can enjoy fast wingshooting in habitats ranging from the Great Lakes to the Mississippi River to secluded inland marshes for more than a dozen species of waterfowl. It doesn’t hurt that the state’s official dog (the American water spaniel) is a duck dog, and that we have a rich heritage of decoy and skiff making dating back more than a hundred years.
Did I mention eating? Perhaps, slow-roasted goose with sauerkraut and apples. Quick-broiled teal seasoned with nothing more than butter salt and pepper. And then there’s mallard breast seared in a white-hot cabin skillet that’s juicy as any steaks. How about savory soups like duck with barley and mushrooms?
Wild duck can be singularly delicious. But it can also be strong and gamy, tough and leathery. The good news is that it’s easy to make a memorable duck dinner, and avoid common cooking pitfalls. Just follow these simple tips, and you’ll be able to do justice to these fine-feathered friends:
Slow Roasted Duck
4 choice-eating, plucked ducks of choice
Coarse salt and black pepper to taste
4 tablespoons peanut oil or bacon fat
Cubed bread crumbs with browned and chopped onion, apple, and celery added in
1 quart of chicken broth, hot