Grilled Duck with Mixed Greens

  Penne Pasta with Duck

Duck with Glazed Apricots

 Cooking with wild duck and goose can be a real challenge. Here at Silverton we have developed our Special Blend to transform  game into a delicious tasting treat that everyone will enjoy.

 We start with field care of the birds, cleaning them as soon as possible and soaking the meat in water for a few hours up to overnight. This helps remove blood from the meat. We don't use anything else such as milk but you certainly can if you want. In Maine we have a variety of ducks but the Canada Goose is the only goose species we regularly see, and we have tried our Special Blend with great success on many of them.

I like to freeze each breast individually so that I can take out exactly how much I need as we can be serving anywhere from 2 to 10 people. When planning to use the duck or goose I cut the meat into 1/2" strips starting at the short end. This allows the marinade to fully infuse the meat. These smaller pieces should marinate a minimum of two hours and up to overnight. If you are going to use an entire breast marinating time should be overnight.

Game meats are best when not overcooked - they tend to dry out and duck and goose are no exception. Grill or broil the meat to a medium rare- it just takes a few minutes and serve as is or add to your favorite recipe. We share a few of our favorites here.  Click on any of the pictures to get the recipe.

Apricot Duck Stir Fry

Goose Kabobs

Goose Fajitas
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