Duck Mousse or Pate

April 19, 2014

We had the pleasure of working with Tasia Malakasis of the famous Belle Chevre Fromagerie near Athens, Alabama. Tasia showed us how to turn a few duck breasts into a delicious pate-like spread. it only takes a few minutes to whip up a batch. Surprise your non duck-eating friends with this spread, but don’t tell…

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Spicy Goose Stew

April 19, 2014

The jalapeno pepper adds the spicy component to this recipe. If you prefer a stew without the heat, don’t add the pepper. Serve with warm, crusty bread and a good glass of zinfandel.

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Quick Duck with Tomato Sauce

April 19, 2014

Topped with shaved parmesan cheese and served atop warm pasta, this dish is fast, easy and delicious. For thin slices, cut duck into thin strips with a sharp knife while still partially frozen. I created this recipe for the Ducks Unlimited Magazine – September 2011.

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