Shoot with accuracy and reap the reward at the dinner table with this wild duck chile verde.

This mouthwatering Mexican-American inspired stew is filled with tender duck cooked in a rich sauce made from roasted Hatch chiles, onions, and broth. The seasonings—including cumin, coriander, garlic, and Mexican oregano—really enhance the natural flavor of the duck, bringing depth and warmth to every bite. You can add hominy if desired for extra texture and heartiness. Top it off with diced green onions, fresh cilantro, or a dollop of sour cream for an unforgettable summer or fall dinner. Serve with warm flour tortillas for a complete, hearty meal.

Substituting Goose for Duck

This recipe adapts well to goose breast meat, which has a similar rich, hearty texture when cooked low and slow. Keep in mind that goose breasts are typically larger than duck breasts, so you may need to adjust the portion size or cut the meat into slightly smaller cubes for even cooking. Cooking time may remain similar, but allow a little extra time if the pieces are thicker to ensure the meat becomes tender.

Two Wild Duck Chile Verde Stew Cooking Variations

Traeger/Grill Method

1. Preheat your Traeger or pellet grill to 450°F. Place a 12″ cast iron skillet on the grill grates to preheat.
2. In a plastic bag, combine the flour and cubed duck. Toss to coat evenly.
3. When the grill reaches temperature, add olive oil to the skillet and sear the floured duck with Hatch chiles, onions, and garlic. Close the lid and cook 20 minutes, stirring occasionally.
4. Reduce the heat to 350°F. Add chicken broth, cumin, coriander, garlic powder, oregano, salt, and chopped cilantro. Close the lid and cook for 35-40 minutes, or until the liquid reduces and the duck is tender.
5. Garnish with cilantro and chopped green onions. Serve with sour cream and warm flour tortillas.

Oven Method Variation

1. Preheat oven to 450°F. Place a 12″ cast iron skillet in the oven to heat.
2. In a plastic bag, combine the flour and cubed duck. Toss to coat evenly.
3. When the oven reaches temperature, add olive oil to the skillet and sear the floured duck with Hatch chiles, onions, and garlic. Close the lid and cook 20 minutes, stirring occasionally.
4. Reduce the heat to 350°F. Add chicken broth, cumin, coriander, garlic powder, oregano, salt, and chopped cilantro. Bake for 35-40 minutes, or until the liquid reduces and the duck is tender.
5. Garnish with cilantro and chopped green onions. Serve with sour cream and warm flour tortillas.

Preheat the Traeger grill to 450 degrees. Add a 12” cast iron skillet to the grates to also preheat.

In a plastic bag add the flour and cubed duck breasts. Secure the bag and toss, coating the meat with flour. When the grill is up to temp, add the olive oil to the skillet along with the floured meat, hatch chiles, onions and garlic. Close the lid and cook for 20 minutes.

Reduce the heat to 325 degrees. Add the chicken broth, cumin, coriander, garlic powder, oregano, salt and chopped cilantro.

Close the lid and continue to cook for 35-40 minutes until the liquid is reduced and the meat is tender.

Garnish with sour cream, avocado and fresh cilantro. Serve with warm flour tortillas.

Wild Duck Chile Verde Notes

• This recipe works perfectly with duck breasts, but goose breast meat can be substituted. Goose breasts are typically larger, so consider cutting them into slightly smaller cubes and adjusting portion size as needed. If pieces are thicker, allow a bit of extra cooking time to ensure tenderness.
• For a heartier, more traditional stew-style dish, add 1–2 cups of drained hominy when adding the broth and spices. Hominy adds great texture and makes the meal even more filling.
• Low-and-slow cooking helps tenderize lean wild game—avoid rushing the simmer.
• Heat level can be adjusted by using more or fewer Hatch chiles or removing seeds for a milder finish. Anaheim chiles can also be substituted.

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Ultimate Duck Chile Verde

This mouthwatering Mexican-American inspired stew is filled with tender duck cooked in a rich sauce made from roasted Hatch chiles, onions, and broth.

Course Main Course

Cuisine American

Keyword duck chile verde, duck stew, duck verde, wild duck recipes

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 4

Ingredients

• 6 skinless duck breasts, cut into 1/2" inch cubes
• 4 roasted Hatch or Anaheim green chiles, remove skin and seeds, roughly chop
• 1 white onion, finely diced
• 1-2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 tbsp extra virgin olive oil
• 2 cups chicken broth
• 2 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp garlic powder
• 1 tsp Mexican oregano
• 1 tsp kosher salt
• 2 green onions, finely chopped
• 1/4 cup cilantro, chopped
• flour tortillas
• sour cream

Instructions

Traeger Grill Cooking Method

• Preheat your Traeger or pellet grill to 450°F. Place a 12" cast iron skillet on the grill grates to preheat.
• In a plastic bag, combine the flour and cubed duck. Toss to coat evenly.
• When the grill reaches temperature, add olive oil to the skillet and sear the floured duck with Hatch chiles, onions, and garlic. Close the lid and cook 20 minutes, stirring occasionally.
• Reduce the heat to 350°F. Add chicken broth, cumin, coriander, garlic powder, oregano, salt, and chopped cilantro. Close the lid and cook for 35-40 minutes, or until the liquid reduces and the duck is tender.
• Garnish with sour cream, avocado and fresh cilantro. Serve with warm flour tortillas.

Oven Method Variation

• Preheat oven to 450°F. Place a 12" cast iron skillet in the oven to heat.
• In a plastic bag, combine the flour and cubed duck. Toss to coat evenly.
• When the oven reaches temperature, add olive oil to the skillet and sear the floured duck with Hatch chiles, onions, and garlic. Close the lid and cook 20 minutes, stirring occasionally.
• Reduce the heat to 350°F. Add chicken broth, cumin, coriander, garlic powder, oregano, salt, and chopped cilantro. Bake for 35-40 minutes, or until the liquid reduces and the duck is tender.
• Garnish with sour cream, avocado and fresh cilantro. Serve with warm flour tortillas.

More Waterfowl Recipes to Try

If you enjoy cooking duck and goose, here are a few more flavorful waterfowl recipes to explore:

• Specklebelly Goose Piccata – Bright, lemony, and pan-seared, this dish highlights the rich flavor of goose with a classic piccata sauce.
• Duck Tenderloin Stir-Fry – A quick, weeknight-friendly recipe packed with vegetables and bold Asian-inspired flavors.
• Wild Goose Potstickers – A fun way to use ground goose in crispy, savory dumplings perfect for appetizers or game-day snacks.
• Duck Rangoon – Creamy, crispy, and always a crowd favorite, made with tender duck meat instead of crab.
• Bacon-Wrapped Stuffed Duck – A hearty, indulgent dish featuring duck breasts stuffed with cheese or vegetables and wrapped in bacon.

Delicious goose potstickers or dumplings filled with a savory blend of wild goose, crunchy water chestnuts, onions, garlic, fresh grated ginger, and other flavorful ingredients. Simply chop, pulse, and spoon the aromatic meat mixture into each wrapper for a mouthwatering appetizer or an Asian-inspired dinner. No goose on hand? Wild duck makes an excellent substitute for the main protein, keeping the dish just as tender and flavorful.

In a food processor, combine chopped goose meat, water chestnuts, red bell pepper, green onions, shallot, garlic, fresh ginger, hoisin sauce, soy sauce, and rice vinegar. Process until a fine, evenly mixed stuffing forms. Refrigerate for 1 hour to firm up.

To form the dumplings, remove 1 wrapper from the package, keeping the others covered with a damp towel. Lightly moisten the edges of the wrapper with water. Place a rounded teaspoon of stuffing in the center, fold over, seal the edges, and shape as desired. Place on a sheet pan and cover with a damp towel. Repeat until all filling is used.

Heat a skillet over medium heat and add a few tablespoons of oil. Place 8–10 potstickers flat-side down and cook for 2 minutes until lightly browned.

Carefully add a small amount of chicken stock to the pan, reduce heat to low, cover, and steam for 2 minutes. Remove cooked potstickers to a heatproof platter and keep warm in the oven. Repeat with remaining potstickers.

Garnish with chopped green onion and serve with sweet heat chili sauce.

More Wild Goose & Duck Recipes

Wild goose and duck are full of flavor and perfect for a variety of dishes. Try pan-seared duck breasts, crispy roasted goose legs, savory stews, or Asian-inspired dumplings. With bold marinades and simple sauces, these versatile birds make every meal special and approachable, whether it’s a weeknight dinner or a show-stopping feast. Explore more wild goose and duck recipes to bring these flavorful birds to your table.

Follow NevadaFoodies for Weekly Wild Game Inspiration

For even more wild game inspiration, follow NevadaFoodies on Instagram and Facebook. Every week, I share new recipes, cooking tips, and creative ways to prepare elk, venison, antelope, and more. From quick weeknight dinners to show-stopping dishes, following along ensures you’ll never run out of ideas to make your wild game meals exciting, flavorful, and memorable.

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Goose Potstickers

A delicious dumpling filled with a blend of wild goose, crunchy water chestnuts, onions, garlic, fresh grated ginger and other flavorful ingredients.

Course Main Course

Cuisine Chinese

Keyword goose potstickers, goose recipes

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 1 lb chopped wild goose meat (or wild duck)
• 1/2 cup water chestnuts, finely chopped
• 1/2 red bell pepper, finely chopped
• 3 green onions, chopped (plus extra for garnish)
• 1 shallot, chopped
• 2 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 2 tbsp hoison sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 package dumpling wrappers
• 3 tbsp oil, for pan frying
• 1 cup chicken stock
• Sweet heat chili sauce, for serving

Instructions

• In a food processor, combine chopped goose meat, water chestnuts, red bell pepper, green onions, shallot, garlic, fresh ginger, hoisin sauce, soy sauce, and rice vinegar. Process until a fine, evenly mixed stuffing forms. Refrigerate for 1 hour to firm up.
• To form the dumplings, remove 1 wrapper from the package, keeping the others covered with a damp towel. Lightly moisten the edges of the wrapper with water. Place a rounded teaspoon of stuffing in the center, fold over, seal the edges, and shape as desired. Place on a sheet pan and cover with a damp towel. Repeat until all filling is used.
• Heat a skillet over medium heat and add a few tablespoons of oil. Place 8–10 potstickers flat-side down and cook for 2 minutes until lightly browned.
• Carefully add a small amount of chicken stock to the pan, reduce heat to low, cover, and steam for 2 minutes. Remove cooked potstickers to a heatproof platter and keep warm in the oven. Repeat with remaining potstickers.
• Garnish with chopped green onion and serve with sweet heat chili sauce.

Notes

• Protein swap: If you don’t have goose, wild duck is an excellent substitute. Chicken or pork can also be used.
• Wrappers: Use wonton or gyoza wrappers; store-bought frozen wrappers work well.
• Make-ahead: The filling can be prepared a day in advance and refrigerated.
• Cooking tip: Don’t overcrowd the skillet—cook in batches for best results.

More Wild Game Waterfowl Recipes – Chinese-Inspired Favorites

Wild Goose Wontons
Delicate wontons stuffed with finely chopped wild goose, ginger, and fresh vegetables, perfect for boiling in broth or deep-frying for a crispy treat.

Duck Tenderloin Stir-Fry
Tender duck tenderloin quickly stir-fried with crisp vegetables, fresh ginger, garlic, and a savory-sweet soy-ginger sauce for a fast, flavorful wild game dinner.

Duck Rangoon
Crispy wontons filled with tender duck, cream cheese, and green onions, fried to golden perfection—ideal as a decadent appetizer or snack.

Goose & Duck Egg Rolls
Crispy, savory egg rolls made with wild goose or duck breast, fresh ginger, crunchy vegetables, and a golden, flaky wrapper—perfect as an appetizer or main dish.

Wonton wrappers are incredibly versatile, and these crispy duck and cream cheese dumplings are perfect as an appetizer for family dinners or your next duck feast. They’re so delicious, you may find yourself hoarding the entire plate!

This recipe is simple and flexible—wild goose can easily replace the duck. Finely dice the breast meat, then mix with freshly grated ginger, chopped green onion, soy sauce, rice vinegar, and a pinch of salt and pepper. For extra crunch, add chopped water chestnuts, or a green chili for heat. Fold in whipped cream cheese for a fluffy, easy-to-blend filling.

Place a heaping teaspoon of filling onto each wonton wrapper. Lightly moisten the edges with water, fold the bottom over the filling to form a triangle, and press to seal. Get creative: bring the two side points together over the filling for a fun shape—the choice is yours.

Heat oil in a skillet or wok and deep-fry the wontons 1–2 minutes, until golden. Drain on paper towels and serve with Sweet Chili or Hoisin sauce for an irresistible appetizer.

More Waterfowl Recipes to Try

If you love cooking with duck, exploring other waterfowl opens up a world of delicious possibilities. Try wild goose wontons or wild goose potstickers for bite-sized, flavor-packed appetizers. For hearty mains, duck tenderloin stir-fry offers mouthwatering flavor and fresh indulgence, while duck and goose fajitas provide a bold, comforting twist on classic Mexican flavors. Experimenting with different waterfowl recipes highlights the versatility of these lean, flavorful proteins and keeps your weeknight dinners exciting.

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Duck Rangoon

Serve these crispy duck and cream cheese dumplings as an appetizer for the family or your next duck dinner gathering.

Course Appetizer

Cuisine American

Keyword duck rangoon

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

• 2 small duck breasts, finely diced, about 1 cup
• 2 green onions, finely chopped
• 1 tsp grated fresh ginger
• 1 tsp soy sauce
• 1 tsp rice vinegar
• 1 1/2 cups whipped cream cheese
• salt and pepper
• 1 1/2 cups canola or vegetable oil
• 24-28 wonton wrappers

Optional

• Sweet Chili sauce
• Hoison sauce

Instructions

• Finely dice the duck breast and place in a bowl. Add green onion, grated ginger, soy sauce, and rice vinegar. Season with salt and pepper, then stir in the whipped cream cheese until well combined.
• Place a wonton wrapper on a board. Spoon a heaping teaspoon of filling just above the center. Lightly moisten the edges with water, fold the bottom over the filling, and press to seal into a triangle shape. Bring the two side points up over the filling and pinch the ends together. Repeat with remaining wrappers and filling.
• Heat oil in a skillet or wok over medium heat. Deep-fry 1–2 minutes, until golden brown. Remove and drain on paper towels.
• Enjoy hot with Sweet Chili sauce or Hoisin sauce for an irresistible appetizer or snack.

Notes

• Protein swap: If you don’t have duck, wild goose works perfectly.
• Finely dice the meat: Small pieces ensure the filling blends evenly and cooks quickly in the wonton wrapper.
• Use whipped cream cheese: This creates a fluffier, easier-to-mix filling. Regular cream cheese works, but you may need to soften it first.
• Seal well: Make sure the edges are moistened and pinched tightly to prevent filling from leaking during frying.
• Cooking tip: Don’t overcrowd the skillet; fry in batches for even, golden crispiness.
• Serving suggestion: Serve hot with Sweet Chili or Hoisin sauce for maximum flavor.

Follow NevadaFoodies for Weekly Wild Game Inspiration

For even more wild game inspiration, follow NevadaFoodies on Instagram and Facebook. Every week, I share new recipes, cooking tips, and creative ways to prepare elk, venison, antelope, and more. From quick weeknight dinners to show-stopping dishes, following along ensures you’ll never run out of ideas to make your wild game meals exciting, flavorful, and memorable.

The marinade is what sets these goose fajitas apart from the rest. A blend of some traditional Mexican inspired seasonings along with fragrant minced garlic and a shot of your favorite Tequila. Grill the veges and the seasoned goose breasts until sizzling hot and serve immediately with your favorite garnishments all wrapped up in a warm tortilla.

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Goose Duck Fajitas

Sizzling snow goose fajitas served with onions, peppers and some garnishment favorites.

Course Main Course

Cuisine American

Keyword duck fajitas, goose fajitas

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 4 boneless skinless goose breasts, cut into thin strips
• 1 shot Gold Tequila
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tsp granulated garlic powder
• 1 tsp kosher salt
• 2 tbsp unsalted butter
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 white onion, halved and sliced
• flour tortillas

Garnishments

• sour cream
• guacamole
• cilantro leaves, chopped
• jalapeno slices

Instructions

• In a bowl, mix the sliced goose with Tequila, olive oil, garlic, chili powder, cumin, garlic powder and salt. Cover with plastic wrap and place in the fridge overnight. Drain and discard the marinade.
• Heat a heavy cast iron skillet over medium-high heat and add the butter. Add the red and orange bell peppers and onions cooking them until they're cooked but still slightly firm and have nice black/brown pieces. Remove and set aside.
• Heat the same skillet over medium-high heat and add the sliced goose meat cooking for about 5-6 minutes until browned.  Add the veges to the skillet and stir to combine. Remove from heat.
• Servei n warm flour tortillas and garnish with sour cream, guacamole, cilantro and jalapeno slices.

Notes

This recipes works with Duck. Simply substitute 6 Duck breasts for the goose.

Substitute Mallard Duck for the Specklebelly Geese

Serves 6-8

Ingredients

• 2 whole Specklebelly geese, plucked and cleaned
• Cabbage slaw, shredded
• Green apples, thinly sliced
• Flour or corn tortillas

Brine

• 1/2 cup kosher salt
• 8 cups water

Dry Rub Seasonings

• 2 tablespoons dark brown sugar
• 2 teaspoons paprika
• 1 teaspoon allspice
• 1 teaspoon white pepper
• 1/2 teaspoon Chinese five-spice powder

Cilantro Sauce

Place all ingredients in a blender and process until smooth. You may need to scrape down the sides.

• 2 cups cilantro, roughly chopped
• 1 clove garlic, chopped
• 1 tablespoon vinegar
• 1/2 cup olive oil

Directions

Wash and clean geese and place in a large non-reactive glass or plastic dish. Mix water and kosher salt and pour over the geese making sure they are submerged in the brine. Cover and place in refrigerator for 24 hours.

Remove geese from brine and wash under cold water. Set on a rack over a baking sheet and air dry for 2 hours.

Mix dry rub seasonings together in a small bowl. Using clean hands, rub the seasonings all over the exterior and interior of the birds.

Heat an outdoor smoker to 250 degrees. Place geese on grill grate and smoke for 2 hours. Use a meat thermometer to check temperature on the thickest part of the birds. Continue smoking until meat registers 150-155 degrees. Remove and loosely cover with aluminum foil. Let rest for 30 minutes before slicing.

Serve the sliced meat in warm tortillas with shredded cabbage slaw, sliced green apples and cilantro sauce.

Well, I actually baked up 4 of these delicious pizzas…they ranged between 10 inches – 14 inches.

Simply slice up the duck breast and marinate in hoisin sauce, rice wine vinegar and a splash of olive oil. Then quickly brown in a skillet until the duck is still slightly pink in the middle. Quickly remove and set aside. Roll out your pizza dough or use a ready made pizza crust and cover with a thin layer of hoisin sauce. Layer with several slices of fresh mozzarella cheese and the cooked duck breast. Top with your favorite toppings like cilantro, red bell pepper, green scallions or red onion and fresh grated parmesan cheese. Be sure to add a few splashes of olive oil over the edges of the crust before baking.

Bake at 425 degrees for 10-12 minutes. Remove when cheese is melted and crust is browned, slice and serve.

Ingredients

• Pizza dough or ready made pizza crust
• 2 Mallard duck breasts (per individual pizza)
• Hoisin Sauce
• Rice wine vinegar
• Low sodium soy sauce

Toppings

• Fresh mozzarella cheese
• Green scallions
• Cilantro
• Red bell pepper
• Red onion
• Red jalapeno
• Parmesan cheese

If you’ve made any of our recipes, we’d love to hear from you. Send us an email or leave us a comment below the recipe you’ve used. You can also comment on our Facebook, Pinterest or Instagram pages.

I hope some of these ‘Asian’ inspired waterfowl recipes are a hit with your family and friends as much as they are with ours.

Thanks again to Chad Belding, his family and the Fowl Life for letting me share one of my all time favorite waterfowl recipes. Also a big Thank You to Travis, my co-host, who operates Stillwater Outfitters out of Colorado.

ORDER THE WILD GAME CUISINE COOKBOOK

Marinade

Clean 4 goose breasts and slice into 1/4 inch thin strips and place into a glass dish or pan. Mix all marinade ingredients in a small bowl and pour over meat. Cover with plastic wrap and marinate for 1 hour or overnight.

• 4 goose breasts, cleaned
• 1/4 cup low sodium soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup rice wine vinegar
• 1/4 cup olive oil
• 2 teaspoons fresh grated ginger
• 2 garlic cloves sliced thin

Stir-Fry Ingredients

• 1 tablespoon olive oil
• 1 teaspoon garlic finely chopped
• 2 teaspoons fresh ginger
• 1 white onion diced
• 1 red bell chopped
• 2 cups Bok Choy chopped
• 1 cup bean sprouts
• 8oz sliced water chestnuts
• 3 green onions finely chopped
• 8oz drained pineapple chunks
• 2 tablespoons chopped mint
• 4 cups cooked white rice

Directions

Cook rice as directed on package.

Heat large skillet over medium-high heat. Add one tablespoon of olive oil to skillet along with red bell pepper, garlic, ginger and white onion. Saute vegetables for 5 minutes to slightly soften. Add marinated goose meat to skillet and continue to cook until lightly browned about 5-6 minutes. Add chopped Bok Choy, bean sprouts, water chestnuts and green onions to the skillet. Gently stir everything together and continue to cook for 1-2 minutes. Remove from heat and pour the goose stir-fry over cooked rice. Garnish with pineapple and fresh mint.

If you’ve made any of our recipes, we’d love to hear from you. Send us an email or leave us a comment below the recipe you’ve used. You can also comment on our Facebook, Pinterest or Instagram pages.

This duck wonton recipe with the cilantro lime dressing has to be our most favorite of all duck recipes. We literally eat all of them standing up. As soon as I drain them from the water bath and put them on a plate, somebody’s in line and snatches them up. It’s a good thing this recipe makes enough to allow the Chef to save a few for herself!

INGREDIENTS

• 4-6 duck breasts chopped
• 2 tablespoons teriyaki sauce
• 1 tablespoon soy sauce
• 1 teaspoon fresh ginger
• 1 teaspoon lime zest
• 1 clove garlic, minced
• 1/4 cup cilantro, chopped
• 1 green onion, chopped
• 4 ounces water chestnuts
• wonton wrappers
• 1 egg yolk beaten with 1 tablespoon water

DRESSING

• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 4 tablespoons olive oil
• 4 tablespoons chopped cilantro
• 1 teaspoon lime juice

DIRECTIONS

1. Marinate duck in teriyaki sauce, soy sauce, ginger, garlic, cilantro, green onion and lime zest for an hour.
2. Add duck to a food processor along with water chestnuts and pulse a few times to blend ingredients into a minced meat mixture.
3. Place 1 teaspoon of duck mixture just above the center of the wonton wrapper. Moisten the edge with a little egg yolk and seal forming a triangle. Bring the two side points up and over the filling and pinch the ends together. Repeat until done.
4. Fill a large pan with water and bring to a low boil or simmer on the stove. Gently drop wontons into water bath for 3-4 minutes or until wontons float to the top. Remove duck wontons with slotted spoon, drain in a colander and set aside. Repeat until all wontons are cooked. (… if you are anything like us, we just couldn’t wait. We ate them as soon as we cooked them.)

Plate the duck wontons and drizzle the cilantro lime dressing. Add a garnish of chopped green onion and a little red chili flakes for some heat. Enjoy and Happy New Year!

Makes 10-12 Egg Rolls

Ingredients

• 4 skinless boneless duck breasts
• 1 medium red bell pepper, finely chopped
• 2 cups Napa cabbage, finely chopped
• 3 green onions, finely chopped
• 1 large carrot (shaved using potato peeler)
• 1 cup bean sprouts
• 8 oz sliced water chestnuts
• 8 oz bamboo shoots
• 2 tbsp olive oil
• 2 cups vegetable oil
• 1 package Egg Roll Wraps
• 1/2 cup water

Duck Marinade

• 2 tbsp soy sauce
• 1 tbsp Hoison sauce
• 1 tsp fresh ginger, minced
• 1 tsp rice wine vinegar
• 1 clove garlic, minced

Directions

1. Cut the breasts into ½ inch cubes. Mix all marinade ingredients together in a bowl and add the duck. Cover with plastic wrap and refrigerate for 1 hour or overnight. Remove from marinade.
2. Heat a skillet over medium heat and add oil. Add the marinated duck to the skillet and cook about 3-4 minutes or until browned. You may need to do this in batches. Remove the duck from the skillet and set aside.
3. Add the water to the skillet along with all vegetables and cook for about 5 minutes or until vegetables soften. (Note: cover pan with a lid to help steam vegetables.) Remove from heat and drain the liquid. In a bowl combine the vegetables and duck.
4. On a clean surface, place the egg roll wrapper with the corner pointed toward you. Place a few tablespoons of the duck mixture on the egg roll and fold the corner up over the mixture. Fold left and right corners toward the center and continue to roll. Using your finger, brush a bit of the water on the final corner to help seal the egg roll.
5. Heat a pan over medium heat and add vegetable oil. When the oil is hot carefully add a 4-5 duck egg rolls, turning occasionally until golden brown. Remove from oil and drain on paper towels. Repeat process until all egg rolls are cooked.

Serve with sweet chili sauce, sweet and sour sauce and hot mustard.

Makes 10-12 mini sliders
Ingredients

• 6 duck breasts cut into small cubes
• 1/2 pound ground pork sausage (mild or hot)
• 1/2 cup yellow onion – diced
• 1/4 cup yellow bell pepper – diced
• 2 chipotle peppers in adobo sauce – diced
• 1 teaspoon adobo sauce
• 1/2 cup breadcrumbs
• 1 teaspoon garlic powder
• salt and pepper

Optional: Hawaiian sweet rolls, minced red onion, soft cheddar cheese and avocado

Directions

1. Add cubed duck to food processor and pulse only a few times until meat is lumpy.
2. In a separate bowl, add duck, ground sausage and all other ingredients. Mix together and then form small palm sized patties and place on tinfoil.
3. Grill sliders direct on tinfoil on high heat for 5-6 minutes. Turn sliders and cook for 4-5 minutes.
4. Remove from grill and serve on hawaiian sweet rolls with your favorite toppings.

Original Recipe: http://www.ducks.org/hunting/recipes/chipotle-duck-burgers?poe=Feb11Enews