Duck & Goose Hunting Articles, Hunting Tips and Waterfowl Recipes

We are very pleased to have the opportunity to share with you some our hunting articles, waterfowl recipes and our hunting tips & tricks. We have had the privilege to have written and published many of our articles on some of the internets finest waterfowl forums, blogs and article websites.

We hope that you find these Missouri hunting observations, goose hunting tips and waterfowl recipes as enjoyable as we have found them pleasurable to compose. If you have a favorite duck and goose recipe or a special waterfowl hunting tip you would wish to share, please feel free to submit it to us for review and possible addition to our pages.

Year before last we had a few gentlemen for California come on a guided duck & goose hunt in SE Missouri. These guys and I were speaking about our favorite ways to cook duck they gave this recipe to me to try well I had really never had the time until this past January and it turned out very good to I wanted to share it with everyone.

First I started with cleaned and deboned duck breast meat, cut in to strips. I then pour melted butter over the duck strips; next I sprinkle blackening spice mix heavily on to the meat.

Heat up a cast iron frying pan as hot as possible (Red Hot) do not add any oil to the pan also this process does make a good amount of smoke if you have an outdoor gill this might be the place to do it, if not turn on the stove vent before proceeding further. Once the pan is hot! Dump the seasoned duck strips in to the pan place a lid on the pan ASAP to prevent a flame up. After a min remove lid and quickly stir and replace lid. It does not take very long and waterfowl should be served on the rare side so do not overcook.

Spicy Blackening Mix Ingredients:

  • 3 teaspoons paprika
  • 2 1/2 teaspoons salt
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon white pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Put all the ingredients into a container that has a wide mouth and a tight lid. Add all the spices together gently so as not to raise a cloud! Put the lid on your container and shake briskly. You can just use what you need and leave the rest in the jar.

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