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From the Cookbook: Drunk Duck or Goose

From the Cookbook: Drunk Duck or Goose

No, you don't need to get your favorite game bird inebriated before you harvest it—Drunk Duck or Goose gets its' name from the Sherry and Bourbon found among its ingredients. The NRA Member's Wild Game Cookbook, Second Edition is a collection of common and unique wild-game recipes alike. Give this one a try!

Drunk Duck or Goose

The following recipe is taken directly from the NRA Members' Wild Game Cookbook, Second Edition. To buy your own copy of the cookbook, visit the NRA Program Materials Center.


• 1 goose or 2 ducks (filleted breast meat and leg quarters)
• 6 tablespoons currant jelly
• 1 tablespoon worcestershire sauce
• 1/2 pound butter or margarine
• 1 teaspoon salt
• 2/3 cup Sherry
• 1 1/3 cups Bourbon

Melt jelly in heavy frying pan and add worcestershire , butter or margarine, salt and black pepper. When butter is melted, add Sherry and Bourbon. Bring to a boil and add duck meat. Keep sauce barely at a boil, about eight minutes. Turn duck once at mid point of cooking time. Serve at once over rice. Use liquid left in pan for sauce.

Originally Submitted By
James Nash Leona, TX

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