“Tag: Cooking Duck”

Fruit is often paired with waterfowl to enhance taste and keep the meat moist. While often overlooked, dates are sweet, dense and full of fiber. This simple recipe transforms a simple duck breast into a succulent dinner, and will leave your friends and family asking for seconds.

There's a chance that somehow, somewhere there's a duck hunter who doesn't eat sandwiches. I know, it's hard to believe given that sandwich eating is practically part of waterfowling culture. However, our fraternity is of substantial size; it's bound to have a few weirdos.

For some reason professional chefs seem to really underestimate my ineptitude in their cooking instruction. They include ingredients I've never heard of or can't find at my local grocer. They use fancy equipment that I don't own and don't care to own. And they employ such fancy techniques and swiftness with their knives that my feeble brain can't keep up.

I was catching up with a friend of mine, who for whatever reason prefers hunting deer to waterfowl, when he mentioned his freezer full of ducks and geese.

When Captain Bob Wetherald, owner of the Mid River Guide Service, invites me to go hunting, I drop everything. He's arguably the Potomac River's best seaduck and diver guide, and the spread of smoked duck breast and spirits he puts out for the post-hunt social hour are alone worth the trip.