WATERFOWL RECIPES WITH BRAD FENSON
Brad Fenson is an avid outdoorsman. His passion for the outdoors leads him across North America collecting incredible photographs and story ideas from the wildest places. He works hard to learn new techniques and strategies to increase his knowledge as a hunter and angler and then shares his understanding with readers and viewers. He has been in print in over 65 publications in North America, and his photographs enjoy an even larger distribution. Fenson has been involved with several bestselling book projects, like Total Fishing Manual, Total Gun Manual, and Total Outdoorsman Manual. Brad’s accomplishments are impressive with over 50 national communication awards for his writing and photography.
Brad has been hunting since he was four years old when his dad used to take him along on excursions in western Canada. Since those early days, his love for the outdoors has grown into new challenges to find quality outdoor experiences. Brad likes to hunt with a bow and arrow, muzzleloader, shotgun and center-fire rifle for a wide variety of game. Not only does he chase and score countless birds and animals throughout the year but he then turns them into the most mouth-watering dishes you have ever experienced. They are 5-star I can assure you! Pick one of his recipes and you will not be disappointed.
It’s hard to beat an authentic fajita for a fast and flavorful meal. Skirt steak was traditionally used for the meat in a fajita, but waterfowl hunters will love using goose breasts to make this tortilla-wrapped meal. Cook breasts whole to ensure they remain moist and don’t overcook. Feel free to add red or green peppers to your caramelized onions.
It’s important to marinate the meat for at least four hours, and 12 hours would be ideal. There are often grumblings that snow geese are not palatable, but this recipe will give you a reason to hunt the plentiful, white arctic geese.
The freshness of a good fajita is rounded with traditional Pico de Gallo, which is like fresh salsa, and super easy to make.
- 6 goose breasts
- 4 limes, juiced
- 3 tablespoons fresh cilantro, minced
- 2 green onions, diced
- 2 garlic cloves, minced
- 2 teaspoons vegetable oil
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon red pepper flakes
- 2 large white onions sliced
- 2 tablespoons lard or vegetable oil
- 10 flour tortillas
- Salt and pepper
- Whisk together the lime juice, cilantro, green onions, garlic, oil, coriander, smoked paprika, cumin and red pepper flakes. Pour the marinade over the goose breasts, cover and refrigerate for 4 to 12 hours, tossing a few times.
- Remove the goose breasts from the marinade and put on the hot grill at 400°F, cooking to medium rare.
- Heat lard or oil in a large skillet and add the onions. Cook for about 20 to 25 minutes, until caramelized. The onion slices will be soft and look almost burned on the ends.
- Soften tortilla shells by steaming in a hot pan with a bit of water, or if you have a gas stove, use tongs to brown your flour tortillas right over the open flame, flipping a couple of times quickly. If all else fails, just warm tortillas in the microwave.
- Remove goose breasts from grill and cut into ¼-inch strips.
- Heat a Camp Chef cast-iron fry pan over medium-high heat and add the caramelized onions to the hot pan, then place the goose meat on the onions.
- Serve in the warmed tortillas, and feel free to add black beans, fresh guacamole, sour cream, shredded cheddar cheese and fresh Pico de Gallo (recipe below).
Pico de Gallo
- 1 medium red onion
- 2 Roma tomatoes
- 2 tablespoons fresh cilantro leaves
- 2 jalapeño peppers
- 1 lime
- Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
- Slice two jalapeños in half and remove the seeds, then dice finely.
- Combine the onion, tomato, cilantro and jalapeños in a bowl. Squeeze the juice from the lime over top, sprinkle with salt and stir together until combined.
Ready to take your nachos to the next level? Add shredded duck!
Comfort food often feels nostalgic or sentimental, and duck can fall in that category. Duck hunting is all about the experience. Make these nachos and you might flashback to the field or marsh, and the great time had with family and friends outdoors.
Plus, duck nachos are super easy to prepare. Cook enough duck to freeze extra packages, so you can whip up a batch of nachos whenever you please!
3h 12 Servings 385 Cals
- 6 - 8 duck breasts
- 2 cups chicken stock
- 2 cups and ¼ cup water, divided
- 2 tbsp chili powder, divided
- 2 tbsp butter
- ½ tsp cumin, ground
- ½ tsp coriander, ground
- 1 large bag nacho or tortilla chips
- 1 sweet onion, diced
- 1 red pepper, diced
- 1 tomato, diced
- 1 jalapeño pepper, diced with seeds and ribs removed
- 2 cups shredded cheese, cheddar or tex-mex
- ¼ cup sliced black olives (optional)
Prep: 2.5h | Cook: 20m (nachos only)
- Place duck breasts in a pot and add chicken broth and 2 cups of water to ensure the meat is covered with liquid. Add 1 tbsp chili powder. Bring to a slow boil and then reduce heat and simmer for two hours. If you have a pressure cooker, you can cook the duck in approximately 20 minutes.
- Remove the duck breasts and let cool. Shred the duck with your fingers, or use two forks to pull the meat into strands.
- Preheat oven to 350°F.
- In a medium frying pan, melt butter and add the duck, remaining tbsp of chili powder, cumin, coriander, and ¼ water. Cook until meat browns.
- Place diced vegetables on paper towels and squeeze out moisture. Repeat if necessary.
- On a large baking sheet, place ⅓ of the nacho chips, cover with ⅓ of the duck, onion, peppers, tomato, cheese, and olives. Repeat the layers until all the ingredients are used up.
- Bake in the oven for 20 minutes. You can broil for a few minutes to brown the top but watch very carefully!
- Serve hot with sour cream, salsa, guacamole, or any dip you enjoy.
LINKS TO MORE WATERFOWL RECIPES