Submitted Recipes: Duck

News & Tips: Submitted Recipes: Duck

If you have a favorite duck recipe you'd like to share on Bass Pro 1Source, email it to Photos are also welcome!

Speedy Fowl

Posted By: Pete Monaghan


  • Goose, Pheasant, Duck, Chukar, Turkey, or Chicken Meat
  • Italian Dressing
  • Onions
  • Jalapeno
  • Peppers
  • Toothpicks
  • Charcoal or Gas Grill, good and hot


Deabone and cut meat into 1" by 1" by 1/2" slabs. Marinade meat in Italian Dressing for 2 to 24 hours depending on kind of bird.

Cut Onions and Jalapeno Peppers into 3/4" cubes. Skewer 1 Pepper cube, 1 Onion cube and 1 meat slab with a tooth pick. Cook on grill until meat is done. Remove from grill. Eat and enjoy with your favorite beverage. Can be an appetizer or a meal if ejoyed with rice or potatoes!



Goose or Duck Jerky Posted

By: Marty Sup


  • 4-5 pounds of meat
  • 2 tbs teriyaki sauce
  • 2 tbs black pepper
  • 2 tbs garlic powder
  • 2 tbs tabasco sauce
  • 1 tbs liquid smoke
  • 1 tbs red pepper
  • 1 tbs meat tenderizer
  • 1 tbs Mrs Dash's spicy seasoning
  • 2 can of hot diced jalapenos


Cut 4-5 pounds of meat into 1/4" strips and marinade in a glass bowl in the frig overnight and then dehydrate until the meat is bendable but wull not break.

Makes an great snack in a blind.



Glazed Duck or Pheasant

Posted By: Samuel Miller  


  • 1 duck or pheasant (cubed)
  • 1/2 cup orange marmalade
  • 1/4 cup apple jelly
  • 1/4 tsp. thyme
  • 1/4 tsp. tarragon
  • 1/4 tsp. garlic powder Dash salt and pepper
  • 1/2 cup diced onion
  • 1/4 cup diced bell pepper
  • 4 servings white rice
  • 1 can chile beans


  • Mix marmalade, jelly and spices in a covered bowl, and add bird cubes.
  • Marinade in refrigerator for about an hour.
  • While marinating, prepare white rice and chile beans (seperately)
  • Remove meat from marinade and place in a large skillet on medium-high heat.
  • Reduce until all liquid is gone and the meat is carmalized.
  • Place rice on plate, add beans then meat.
  • Garnish with onion and bell pepper.



Duck Stuffed Jalapenos

Posted By: David Fillmore


  • Duck Breast
  • Fresh Jalapenos
  • Onion
  • Bacon
  • Salt
  • Toothpicks


Cut the stem end off your fresh jalapeno, and with an apple corer remove the seeds. Lightly salt the inside of the pepper. (I prefer Tony Chachere's) Cut the dove breast into small strips. Cut your onion into small strips. Take a strip of duck and a strip of onion and cram them down in the jalapeno. Place a third of a strip of bacon over the top and secure it with a toothpick through the jalapeno. Place in a Chile Grill or similar jalapeno cooker and put in oven at 350 for 45 min, or take out to your grill and cook until the bacon is crisp.



Duck Pesto with Alfredo

Posted By: Gabe Dean  


  • 2 slabs of duck meat
  • alfredo seasoning package
  • salt
  • pepper
  • olive oil
  • pesto


Chop duck slabs into thick cubes Put olive oil into pan Throw duck meat in, until cooked. Cook noodles. Drain noodles Add alfredo and mix well Then add duck cubes! This is a great meal, add spices if wanted!



Duck or Goose Nuggets

Posted By: Mark Mazour 


  • Cubed duck breasts or goose
  • 1 bottle BBQ sauce
  • 2 cans of beer
  • Bacon
  • Toothpicks
  • Glass of water


Mix the BBQ sauce with 1 1/2 cans of beer. Place the cubed duck breasts (approx 1 to 1 1/2 inch) in this marinade overnight. Mix every now and then. Take the nuggets out, wrap with bacon and secure with toothpicks. Throw the nuggets on the grill on medium heat. Be sure to watch the grill, as the bacon grease causes flareups that can turn your tasty nuggets into coals in no time. This is where the water comes in handy.

Baste them with BBQ sauce. Grill them until they are medium to medium rare, take off and enjoy. This "finger food" makes a great appetizer at parties.



Duck on a Stick

Posted By: Joey Buddenberg


  • Duck Breasts
  • white wine
  • bacon
  • salt
  • pepper
  • garlic
  • powder
  • onions
  • bellpeppers
  • shish-k-bob sticks


Slice duck breasts in strips about 1.5 inches wide, Marinate in white wine for 15 to 30 minutes Wrap in bacon Skewer on shish-k-bob sticks with chunks of onion and pepper,

Season liberally with salt, pepper, and garlic, cook over charcoal fire that is burned down to white coals for about 15 to 20 minutes,

Serve with baked potato, salad and red wine.



Duck Marinade

Posted By: Jim Melloway


  • 1 cup peanut oil
  • 1/2 cup white vinegar
  • 1 tsp. of mustard powder
  • 1 tsp. cayenne pepper
  • 1 tsp. onion powder
  • 1 tsp. Worstershire
  • 1/2 tsp. Tabasco
  • green pepper slices 1/2 inch wide by 4 inches long


Marinate duck breasts for 24 hours. Remove breast and place green pepper slice in middle of breast.

Roll breast firmly around and pin in middle with toothpick. Completly wrap duck breast with bacon, grill for about 45 minutes over indirect heat (place charcoal on either side of grill.) Soak pieces of apple tree sticks in water and lay on top of charcoal for smoke flavor.



Duck Breasts

Posted By: Jon Fitzworth  


  • 1/2 cup vinegar (white)
  • 1 cup peanut oil
  • 1 tsp. of mustard powder
  • 1 tsp. cayenne pepper
  • 1 tsp. onion powder
  • 1 tsp. Worstershire
  • 1/2 tsp. of hot/spicy sauce
  • 3/4" X 4" Onion slices


Let the breasts marinate for at least 24 hours. Wrap breast around onion slice and pin with toothpick. Then wrap breast with bacon — do not spare the bacon; use lots!

Cook slowly for 45 minutes. Do not use direct heat. Add smoke sticks if smoke flavor is desired.



Dill and Lemon Duck

Posted By: Mona Mona


  • 2 Breasts of Duck
  • Lemon Dill
  • Coarse Salt
  • Aluminum Foil


Wash Duck thoroughly. Rub the two pieces with coarse salt In seperate bowl - squeeze in the juice of two lemons. Add 1/4 cup of fresh chopped dill mix ingredients together. Place both breasts on foil, and pour the mixture of dill and lemon evenly on all sides of the duck. Make sure that there is plenty of dill. Place foil into an oven safe pan and bake for 15-20 min on 375 degrees. (Or until tender and cooked.) Add more lemon as desired.



Cajun Duck/Goose Kabobs

Posted By: Ray Sutton


  • 3/4" Cubed duck/goose breasts
  • Smoked sausage (fully cooked)
  • Smoked thick sliced bacon


  • 1 cup soy sauce
  • 1/2 cup dark brown sugar
  • 1 tsp. powdered ginger
  • 1 tblsp. minced garlic
  • 1 small chopped onion Cayenne pepper to taste
  • 1/2 tsp. (Louisiana)hot sauce
  • Metal or bamboo skewers


Mix all ingredients for marinade. Marinate cubed breast meat for at least 3 hours, but preferably overnight. Alternate 1" square piece of bacon then piece of breast meat then 1/2" slice of sausage until skewer is full. Grill over hot coals until breast meat is medium rare to medium.

Baste with marinade. DO NOT OVERCOOK! Breast meat wiil be tough and dry.