crock pot

2 ducks
3 quarts water
1 can cream of mushroom soup
1 package Lipton onion soup mix
2 cups 8-bean mix (found in the bulk food section)
lots of salt
fresh ground black pepper
1 carrot
1 stalk celery

Combine water, soups, beans, and spices in crock pot. Bring to boil, reduce
to *LOW* simmer. (in fact, mine didn't even simmer, just steamed a little!)

Cook a full 12 to 15 hours

Towards the end, shred meat off the ducks, cube the larger chunks. Add the
freshly cut veggies and simmer another 20 minutes, max. By now the water should have reduced, leaving a thicker soup with beans, duck, veggies.

Enjoy... It's a no-brainer that takes about 10 minutes of your time, and produces enough GREAT soup for a family of four...

Put the duck breasts on a CEDAR board. Season to taste. Lay board with duck breasts on it on the grill with low flame. Cook for 30 minutes. After 30 minutes, take the breasts off of the board, throw them away, and eat the board.......

Roast Duckling
(with balsamic vinegar honey glaze)



1 whole duckling (giblets removed) ½ tsp. red wine vinegar
salt and pepper ¼ C honey
10 T plus 2 tsp. balsamic vinegar salt and pepper
½ tsp. freshly ground black pepper


Preheat oven to 425 degrees. Generously season duckling cavity and skin with salt and pepper. Tie legs together with string. Roast duckling, breast side up, for twenty minutes. Remove the duck from oven. Rake skin with a sharp meat fork; return to the oven. Continue to roast for one hour. While roasting, frequently baste the duckling with the juice from the bottom of the roasting pan. While the duckling is still roasting, combine 1 T of balsamic vinegar, and ½ tsp. pepper in a small saucepan. Over high heat bring to a boil. Boil until the mixture starts to thicken. Stir constantly until the mixture is very thick and reduced to about 3 T. Remove from heat; add remaining balsamic and red wine vinegar. Keep warm until the duckling is cooked. When the duckling is cooked, remove from the oven and dry the skin with paper towels. Brush duckling with a thick coat of the warm glaze; place in the oven for one minute, remove from oven and serve immediately. Serves 4.





God,Guns,Guts

I have done anything from frying it to breading and deep frying it and usually it tastes good.

I usually make my geese into sausage mixed with other meets like pork or beef and sometimes venison when available, And go heavy on the spices get rid of that oily gamie taste. Or make into strips marinade it over night , heres a good marinade add 1/2 cup soy sauce 1/2 cup teriyaki sauce, half cup coca cola (used for tenederising and adds to the teriyaki flavor), 2 tbsp of liquid smoke. Then smoke the strips at about 150 degrees for about 8 to 10 hours or untill you have nice smoked strips of jerky.

Duck on the other hand you can do the same as with the geese, But I prefer to roast in a roasting pot for for 3 to 4 hours on 300 degree, add about 2 cups water half cup cooking oil with cut carrots, celery , potatoes, onions , garlic , red and green bell peppers and season heavily with fresh ground pepper, salt , paprika, and garlic salt .

DO NOT OVERCOOK!!! You overcook waterfowl and you've ruined it. It should be pink on the inside at the most you can fully cook.

Slice breast meat into 2" by 1" strips. Season with salt and pepper. Place chunk of pineapple on top. Wrap with bacon. Put on grill or in broiler. Grill until bacon is cooked and they're ready to eat.

Never met anyone who didn't like it that way. Oh... you can substitute jalap. for the pineapple if you want to spice it up a little.

I like to cut my duck breast into smaller cubes maby 2"x2" or so and soak it in italian salad dressing over night then wrap a strip of bacon around each piece and hold it on with a tooth pick and grill it

Crock Pot ducks
2 whole Mallards or one goose breast
1 large onion chopped
2 ribs celery chopped
6 slices bacon
3 cups water
1 tsp. poultry seasoning
2 chicken boulion cubes
1 tsp. Worcestershire sauce

Orange sauce ( make when ducks are cooked)

1 cup orange juice
1/4 cup sugar
1 Tbs corn starch

mix juice, sugar and corn starch heat on med high until thickened.


Salt and pepper the ducks stuff cavity with 1/2 of the onions and celery. Cover breasts with bacon place in crock pot. Add water poultry seasoning, boulion, Worcestershire sauce and the rest of the onion and celery. Cook for approx 8 hrs. Remove meat from bones and remove skin. Pour Orange sauce over meat, Serve over wild rice .

For the parts ,like 1/2 duck breast ,part of thigh ect I freeze the peices and cut it up into cubes brown and make into chiley . Duck ,deer, goose ,pheasant, or any thing that needs to be used up