Canard À L’Orange, Peas, and Biscuits

Jean-Paul Bourgeois CANARD À L'ORANGE Ingredients: 18 breasted duck, skin on (ringneck were used in this camp recipe but any duck or waterfowl can be substituted2lbs GameKeeper boar bacon2oz reserved bacon drippings4 cups yellow onion, diced4 cloves garlic, minced4 cups of mushrooms, quartered4 cups of orange juice4 cups of fowl or chicken stock2 bay leaves12 satsumas…

Duck Poppers

Nathan Duensing Chef Nathan Duensing puts a new twist on everyone’s favorite waterfowl-based appetizer, a duck popper perfect for any table. https://youtu.be/K-4kdoHnXso Ingredients: 2 duck breastscreole seasoningsaltbaconbamboo skewerspickled jalapeno pepperssugar Directions:1. Pour some of the brine out of the pickled peppers and add sugar to sweeten. Set aside. This will be used to top the finished product.2. Season duck breasts with…

Duck and Bacon Sausage with Holy Trinity Slaw

Sam Kohler One of the best natural pairings with the rich flavor and texture of duck sausage is the seasonings and spices of Cajun cuisine. This recipe is a spin of the Holy Trinity of Cajun cooking that brings a bright crunch and flavorful burst to the Gamekeeper Butchery Duck and Bacon Sausage.  Ingredients Holy…