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From the Cookbook: Salami Duck

The latest offering from the NRA Members' Wild Game Cookbook brings two very different meats together in one great recipe.


On occasion, the best way to make meat even better is to just add more meat. This latest recipe from the NRA Members' Wild Game Cookbook does just that, bringing together salami and duck in one recipe. It's name: Salami Duck. Sometimes simple is better.

Give this recipe a try with some leftover mallard meat (or any fowl, for that matter) and you won't be disappointed.

To buy your very own copy of the cookbook, visit the NRA Program Materials Center.

Salami Duck
Following recipe taken directly from the NRA Members' Wild Game Cookbook, Second Edition

• 6 duck breasts (mallard preferred)
• ¼ pound margarine
• 8 ounces San Francisco dry salami garlic powder, salt and pepper

• ½ loaf bread or stuffing mix, unseasoned
• ¼ medium yellow onion, chopped fine
• ¾ teaspoon salt
• ¾ teaspoon pepper
• 3-4 tablespoons summer savory seasoning
• ¼ cup water

Break up bread. Add onion, salt, pepper and summer savory. Mix. Add water and mix until stuffing sticks together.

Slice salami one sixteenth of inch thick and set aside. Salt, pepper and garlic powder duck breasts. Grease 9x9x2 inch casserole dish, line the bottom with salami. Top with three or four duck breasts. Apply one inch thick layer of stuffing on top then put on the second layer of duck breasts and top with salami to cover. Roast in 425 degree oven for 45 minutes or until breasts are pink inside. Bon appetit!

Originally Submitted By:
Mark Richardson
Seattle, Wash.

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