Whether wild or domestic, this open-faced Pheasant Cordon Bleu is crispy, flavorful, and tender. Layering everything on top saves time, but you can also butterfly the breasts, stuff the ingredients in between, and secure with a toothpick or butcher’s twine for a classic presentation.

I enjoy cooking these parmesan-crusted game birds two ways: in the oven or wood-fired on my Traeger grill. Both methods deliver incredible flavor, and I’ll walk you through each.

Remember, cooking times can vary depending on breast size and method. Game birds like pheasant can dry out faster than domestic chicken, so always use a meat thermometer to check for doneness and ensure perfectly tender, juicy results. Also, Brining the pheasant for a few hours before cooking helps keep the meat juicy and flavorful. You can brine in either a simple saltwater solution or in buttermilk for extra tenderness and flavor.

Pheasant Cordon Bleu Traeger (Wood-Fired) Directions

1. Preheat Traeger to 375°F with the lid closed.
2. Combine breadcrumbs, Parmesan, and seasonings in a bowl. Melt butter in a separate bowl.
3. Season pheasant breasts with salt and pepper, dip in melted butter, and coat with the breadcrumb mixture.
4. Place breaded breasts on a baking sheet and layer each with Canadian bacon, prosciutto, and Swiss cheese.
5. Wood-fire on the Traeger for 30–35 minutes, until cooked through and golden.
6. Garnish with sliced tomatoes and Italian parsley.

Pheasant Cordon Bleu Oven Directions

1. Preheat oven to 375°F.
2. In a bowl, combine breadcrumbs, Parmesan cheese, and seasonings.
3. In a separate bowl, melt the butter.
4. Season pheasant breasts with salt and pepper. Dip each breast in melted butter, then dredge in the breadcrumb mixture, coating all sides.
5. Place breaded breasts on a baking sheet. Layer each with a slice of Canadian bacon, prosciutto, and Swiss cheese.
6. Bake for 25–30 minutes, until golden and cooked through.
7. Garnish with sliced tomatoes and Italian parsley before serving.

Serve the crispy, tender Pheasant Cordon Bleu alongside a crisp garden salad for a fresh, light complement to the rich, flavorful dish.

My Wild Game Cooking Style

I love creating bold, flavorful wild game dishes that are approachable for home cooks. My style blends rustic, family-friendly techniques with creative twists that bring out the best in each cut of meat. Sharing these recipes is one of my favorite things — I hope they inspire you to experiment in your own kitchen, try new flavors, and make wild game meals a fun, memorable experience for your family and friends.

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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Pheasant Cordon Bleu

Crispy, tender, and full of flavor, this open-faced Pheasant Cordon Bleu is layered with bacon, prosciutto, Swiss cheese, and fresh tomatoes. Oven or Traeger-ready, perfect for family meals.

Course Main Course

Cuisine American

Keyword pheasant, pheasant cordon bleu

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 4 boneless, skinless pheasant breasts
• 4 slices Canadian bacon or ham
• 4 slices prosciutto
• 4 slices Swiss cheese
• 4 slices tomato
• 4 tbsp unsalted butter
• 3/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp granulated garlic powder
• 1 tsp dried basil
• 1 tsp red pepper flakes
• 1/2 tsp kosher salt
• Italian parsley, for garnish

Instructions

Oven Directions

• Preheat oven to 375°F.
• In a bowl, combine breadcrumbs, Parmesan cheese, and seasonings.
• In a separate bowl, melt the butter.
• Season pheasant breasts with salt and pepper. Dip each breast in melted butter, then dredge in the breadcrumb mixture, coating all sides.
• Place breaded breasts on a baking sheet. Layer each with a slice of Canadian bacon, prosciutto, and Swiss cheese.
• Bake for 25–30 minutes, until golden and cooked through.
• Garnish with sliced tomatoes and Italian parsley before serving.

Traeger (Wood-Fired) Directions

• Preheat Traeger to 375°F with the lid closed.
• Combine breadcrumbs, Parmesan, and seasonings in a bowl. Melt butter in a separate bowl.
• Season pheasant breasts with salt and pepper, dip in melted butter, and coat with the breadcrumb mixture.
• Place breaded breasts on a baking sheet and layer each with Canadian bacon, prosciutto, and Swiss cheese.
• Wood-fire on the Traeger for 30–35 minutes, until cooked through and golden.
• Garnish with sliced tomatoes and Italian parsley.

Notes

• Brine for juiciness: Soak pheasant breasts in a saltwater solution or buttermilk for a few hours before cooking to keep the meat tender and flavorful.
• Check doneness: Game birds cook faster than domestic chicken; use a meat thermometer to avoid drying out the meat.
• Customize layering: You can layer ingredients on top for simplicity, or butterfly the breasts and stuff them for a classic presentation.
• Cooking methods: Both oven and Traeger wood-fire methods work beautifully — adjust cooking time based on breast size.
• Flavor tweaks: Add fresh herbs, a pinch of red pepper flakes, or swap Swiss cheese for Gruyère to suit your family’s taste.

Explore More Wild Game Bird Recipes

If you enjoyed this Open-Faced Pheasant Cordon Bleu, you’ll love trying my other wild game bird recipes. From oven-roasted pheasant to savory game bird stews and wood-fired creations, each recipe highlights the natural flavor of the meat while giving you simple, approachable ways to cook it. These dishes are perfect for inspiring your own kitchen creativity and sharing bold, flavorful meals with your family.

Delicious and easy, these goose & duck egg rolls are a favorite wild game–inspired Chinese dish, perfect whenever you crave a flavorful, crispy treat. This recipe features wild goose or duck breast combined with fresh ginger, water chestnuts, bamboo shoots, green onions, red bell pepper, and cilantro, all wrapped in a golden, flaky egg roll wrapper.

Chinese cooking can take a bit of time to prep all the ingredients, from chopping fresh vegetables to slicing meat and measuring sauces. However, the effort is well worth it—each step builds layers of flavor and texture, and the satisfaction of enjoying a homemade dish, like these crispy, savory goose and duck egg rolls, makes every minute in the kitchen worthwhile.

We made 14 goose egg rolls using 2 goose breasts (or 4 duck breasts), and they were gone in about five minutes—completely devoured by the family!

Why Goose and Duck Are Perfect for Chinese-Inspired Dishes

Chinese cuisine and waterfowl are a natural pairing, with the rich, savory taste of goose or duck perfectly complemented by bright, aromatic flavors. Fresh ginger adds a lively zing, while the salty-sweet notes of hoisin and soy sauce create depth and balance.

Crisp, crunchy vegetables like cabbage, water chestnuts, and bamboo shoots provide texture and freshness, making each bite of these wild game egg rolls a harmonious blend of savory, sweet, and vibrant flavors.

Chop goose or duck breasts into 1-inch cubes. In a food processor, combine the meat, green onions, water chestnuts, bamboo shoots, red bell pepper, garlic, hoisin sauce, soy sauce, ginger, rice wine vinegar, and cilantro (if using). Pulse until finely chopped.

Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place a few tablespoons of the filling near the bottom corner. Fold the bottom corner up over the filling, then fold the left and right corners toward the center and continue rolling tightly. Brush a little water on the final corner to seal.

Heat a large skillet or deep pan over medium heat and add vegetable oil.

When the oil is hot, carefully add 4–5 egg rolls at a time. Fry, turning occasionally, until golden brown on all sides.

Remove cooked egg rolls and drain on paper towels. Repeat until all egg rolls are fried.

Enjoy your crispy, savory goose and duck egg rolls immediately.

Cooking Tips for Goose & Duck Egg Rolls – Crispy Wild Game Treats

• Texture Matters: Pulse the filling until finely chopped, but don’t over-process—leave some texture for a better bite.
• Rolling Made Easy: Keep unused wrappers covered with a damp towel to prevent drying out while assembling.
• Oil Temperature: Make sure the oil is hot enough before frying; too low and the egg rolls will be greasy, too high and they may brown too quickly.
• Batch Frying: Fry 4–5 egg rolls at a time to maintain even cooking and oil temperature.
• Baking Option: For a lighter version, brush egg rolls with oil and bake at 400°F for 15–20 minutes, turning halfway through.
• Make-Ahead: Fill and roll the egg rolls ahead of time, cover, and refrigerate for up to 24 hours before frying.

More Wild Game Waterfowl Recipes – Chinese-Inspired Favorites

Wild Goose Potstickers
Savory wild goose filling wrapped in tender dumpling wrappers and pan-fried to golden perfection—crispy on the bottom, soft and juicy inside.

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.

Print

Goose & Duck Egg Rolls Recipe

Crispy, savory goose and duck egg rolls made with wild game breast, fresh ginger, crunchy vegetables, and a golden, flaky wrapper. Perfect as an appetizer, snack, or main dish for wild game lovers!

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 6

Ingredients

• 2 skinless goose breasts (or 4 duck breasts), roughly chopped
• 2-3 green onions, finely chopped
• 8 oz sliced water chestnuts
• 8 oz bamboo shoots
• 1/2 cup red bell pepper, chopped
• 1/4 cup Fresh cilantro (optional), chopped
• 1 clove garlic, minced
• 1 tbsp hoisin sauce
• 1 tbsp low-sodium soy sauce
• 1 tsp fresh ginger, minced
• 1 tsp rice wine vinegar
• 1 cup vegetable oil, for frying
• 1 package egg roll wrappers
• water (for sealing wrappers)

Instructions

• Chop goose or duck breasts into 1-inch cubes. In a food processor, combine the meat, green onions, water chestnuts, bamboo shoots, red bell pepper, garlic, hoisin sauce, soy sauce, ginger, rice wine vinegar, and cilantro (if using). Pulse until finely chopped.
• Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Place a few tablespoons of the filling near the bottom corner. Fold the bottom corner up over the filling, then fold the left and right corners toward the center and continue rolling tightly. Brush a little water on the final corner to seal.
• Heat a large skillet or deep pan over medium heat and add vegetable oil.
• When the oil is hot, carefully add 4–5 egg rolls at a time. Fry, turning occasionally, until golden brown on all sides.
• Remove cooked egg rolls and drain on paper towels. Repeat until all egg rolls are fried.
• Enjoy your crispy, savory goose and duck egg rolls immediately.

Notes

• Texture Matters: Pulse the filling until finely chopped, but don’t over-process—leave some texture for a better bite.
• Rolling Made Easy: Keep unused wrappers covered with a damp towel to prevent drying out while assembling.
• Oil Temperature: Make sure the oil is hot enough before frying; too low and the egg rolls will be greasy, too high and they may brown too quickly.
• Batch Frying: Fry 4–5 egg rolls at a time to maintain even cooking and oil temperature.
• Baking Option: For a lighter version, brush egg rolls with oil and bake at 400°F for 15–20 minutes, turning halfway through.
• Make-Ahead: Fill and roll the egg rolls ahead of time, cover, and refrigerate for up to 24 hours before frying.

Try More Wild Game Waterfowl Recipes

If you love cooking with wild goose or duck, there’s a whole world of flavorful dishes to explore. From hearty roasts and stir-fries to crispy dumplings and egg rolls, wild game waterfowl adds rich, savory flavor to any meal. Experiment with different cuts and cooking styles, and don’t be afraid to mix in fresh vegetables, aromatic herbs, and bold sauces to create your own signature dishes. These recipes are perfect for family dinners, entertaining, or simply enjoying the unique taste of wild game at home.

I’m always happy to be gifted with wild game, and chukar is one of my favorite birds to work with. This versatile recipe shows two ways to enjoy chukar piccata: a classic skillet version using breast cutlets, and a quick Instant Pot method using whole birds. Both result in tender, flavorful meat finished with a bright, lemony caper sauce.

• Skillet Chukar Piccata Recipe 

• Instant Pot Whole Chukar Piccata Recipe

Why Piccata Works with Game Birds

Piccata is a perfect match for game birds like chukar, pheasant, duck, and goose because it highlights their delicate, lean meat without drying it out. The quick sauté of floured breast cutlets ensures even cooking, while the bright, lemony caper sauce adds acidity and a salty punch that complements the rich, earthy flavor of wild birds. This method keeps the meat juicy and tender, whether you’re cooking skillet cutlets or whole birds in the Instant Pot, making piccata a simple yet elegant way to enjoy the unique taste of game.

Chukar Piccata Notes & Tips

• Breast vs. Whole Bird: The skillet method highlights the delicate breast meat, while the Instant Pot works beautifully with the whole bird for quick, flavorful results.
• Capers & Lemon: These give piccata its signature brightness—adjust quantities to your taste.
• Serving Suggestions: Both methods pair wonderfully with pasta, roasted vegetables, or a simple salad.

Skillet Chukar Piccata

Bright and elegant, this skillet version is simple yet impressive. Four chukar will yield about eight breast cutlets, perfect for this recipe.

1. Pound the chukar breast cutlets to an even thickness.
2. Season lightly with salt, pepper and garlic powder, then dredge in all-purpose flour.
3. Heat unsalted butter in a skillet over medium heat. Fry the cutlets until golden brown and cooked through, about 3–4 minutes per side.
4. Remove the cutlets from the pan and keep warm.
5. To make the sauce, add a 1/2 cup of chicken stock, the juice of a lemon, and a handful of brined capers to the pan. Stir, scraping up any browned bits, and finish with a pat of butter.
6. Serve the tender chukar cutlets drizzled with the lemon-caper sauce and chopped fresh parsley alongside pasta and a simple salad for a complete, mouthwatering meal.

More Reasons Why Piccata Works with Game Birds

Piccata works so well with game birds because the technique is perfectly suited to lean, delicate meats that can easily dry out if overcooked. Here’s why:

1. Tenderizing and Even Cooking: Game birds like chukar, pheasant, duck, and goose are naturally lean and often have less fat than domestic poultry. Pounding the breast cutlets evens out thickness, which ensures they cook quickly and evenly without drying out.
2. Flavor Balance: Piccata’s signature lemon-caper sauce adds bright acidity and a salty punch that complements the rich, earthy flavor of game birds. The sauce enhances their natural taste without overpowering it.
3. Moisture Boost: Lean game meat benefits from the added fat and moisture in a butter or oil-based piccata sauce. The quick pan sauce keeps the meat juicy while building layers of flavor.
4. Quick Cooking: Piccata is a fast-cooking method. Since game birds cook faster than fattier domestic meats, the short sauté followed by a quick sauce prevents the meat from becoming tough, while still giving a restaurant-quality flavor.
5. Versatility: The basic technique—flour-dredged meat, sauté, lemon-caper pan sauce—works for whole birds (Instant Pot or braise) or individual cutlets, making it adaptable for different cooking methods and portion sizes.

In short, piccata highlights the delicate texture and unique flavor of game birds, turning them into a bright, tender, and flavorful dish that’s easy to love.

Instant Pot Whole Chukar Piccata

For a faster weeknight version that still delivers rich flavor:

1. Season two whole chukar with kosher salt and black pepper, then lightly dredge in flour.
2. Set the Instant Pot to sauté. Heat a blend of olive oil and butter and brown the birds on all sides.
3. Add slivered onions, minced garlic, and fresh thyme.
4. Seal the Instant Pot and pressure cook on high for 10 minutes. Allow the pressure to release naturally.
5. While the birds cook, blend 1 cup low-sodium chicken stock, juice of 1 lemon, and a handful of capers. Heat in a skillet with a dab of butter.
6. Remove the chukar from the Instant Pot and chop the white meat. Stir a few tablespoons of the bird drippings into the lemon-caper sauce, and season with salt to taste.
7. Serve the chopped meat over thin spaghetti noodles, spoon the sauce on top, and enjoy!

Celebrating Wild Game at the Table

My wild game recipes are meant to inspire home cooks and hunters alike, offering new ways to prepare and enjoy the game you’ve harvested. Each dish is more than just a meal—it tells a story about the animal that was hunted, the time and care it took to bring it to the table, and the appreciation we hold for the meat we’re fortunate to enjoy. By experimenting with flavors, techniques, and seasonal ingredients, these recipes help honor the animal while encouraging creativity in the kitchen, turning every meal into a meaningful and memorable experience.

More Chukar and Waterfowl Recipes to Try

If you love this chukar piccata, there are plenty of other ways to enjoy wild birds. Try chukar parmesan for a crispy, cheesy twist, or chukar with white gravy for a comforting, classic meal. For something a bit different, the Specklebelly goose piccata delivers bright, lemony flavor, while oven-roasted pheasant makes an elegant centerpiece. Don’t miss duck breasts stuffed with prosciutto with white cheddar for a rich, decadent dinner. Exploring these recipes highlights the versatility of game meat and offers plenty of inspiration for turning your harvest into memorable, flavorful meals.

More Weekly Wild Game Inspiration

Love wild game? Follow NevadaFoodies on Instagram and Facebook for weekly elk, venison, and antelope recipes, plus tips and kitchen inspiration.

The post Chukar Piccata – Two Delicious Ways first appeared on Wild Game Recipes | Nevada Foodies.]]> https://nevadafoodies.com/chukar-piccata-two-delicious-ways/feed/ 0 https://nevadafoodies.com/specklebelly-goose-piccata/ https://nevadafoodies.com/specklebelly-goose-piccata/#respond Thu, 22 Jan 2026 21:35:03 +0000 https://nevadafoodies.com/?p=13171 Specklebelly Goose Piccata Cooked Fork-Tender in Lemon Piccata Sauce This goose piccata is proof that specklebelly goose and other wild waterfowl can be downright...

Specklebelly Goose Piccata Cooked Fork-Tender in Lemon Piccata Sauce

This goose piccata is proof that specklebelly goose and other wild waterfowl can be downright luxurious. Simple ingredients, quick cooking, and unbelievably tender results.

I started by slicing two specklebelly goose breasts in half and gently pounding them into thin cutlets, then seasoning with kosher salt and granulated garlic.

A skillet went over medium heat with a splash of extra virgin olive oil and unsalted butter. Working in batches, I lightly dredged the specklebelly cutlets in all-purpose flour, shaking off the excess, and browned them for about one minute per side. Once golden, they were removed and set aside.

To the same skillet, I added chicken stock, fresh lemon juice, capers, and crushed garlic—scraping up every flavorful browned bit. A few more tablespoons of butter went in, followed by the goose cutlets. The heat was turned low and everything simmered together for just five minutes until fork tender.

If you didn’t know better, you’d never guess this was specklebelly goose. Rich, bright, and incredibly tender, this Goose Piccata was served with pesto angel hair pasta and a fresh garden salad—an easy wild game dinner that feels anything but ordinary.

Brining Goose Breasts for Extra Tenderness

Brining your goose breasts in a simple saltwater solution before cooking can make a noticeable difference in tenderness and flavor. Just dissolve kosher salt in water, submerge the breasts for 1–2 hours in the fridge, then rinse and pat dry before slicing and pounding into cutlets. This extra step helps the meat stay juicy and enhances its natural flavor, giving you an even more fork-tender result in your piccata.

Substituting Other Goose for Specklebelly

This recipe works beautifully with other goose varieties as well, including Canada goose or snow goose. Keep in mind that breast size can vary widely depending on the bird. Larger goose breasts may require increasing the amount of flour, butter, and sauce ingredients to ensure each cutlet is evenly coated and stays tender throughout cooking.

Brining Tip (Optional but Recommended): Dissolve kosher salt in water. Submerge goose breasts for 1–2 hours in the fridge. Rinse and pat dry before slicing.

Slice goose breasts in half and gently pound into thin cutlets. Season with kosher salt and granulated garlic.

Heat a skillet over medium heat with olive oil and 1 tbsp butter. Dredge cutlets in flour, shaking off excess. Brown cutlets 1 minute per side in batches. Remove and set aside.

In the same skillet, add chicken stock, lemon juice, capers, and crushed garlic. Scrape up all the browned bits from the pan.

Add remaining butter and return goose cutlets to the skillet. Reduce heat to low and simmer for 5 minutes until fork-tender.

Serve with pesto angel hair pasta and a fresh garden salad.

Adjusting the Recipe for More Goose Breasts

If you’re cooking four goose breasts instead of two, you’ll want to increase the amounts of flour, butter, and sauce ingredients to ensure each cutlet is evenly coated and stays tender. Cooking in batches may also be necessary to avoid overcrowding the skillet.

Celebrating Wild Game at the Table

My wild game recipes are meant to inspire home cooks and hunters alike, offering new ways to prepare and enjoy the game you’ve harvested. Each dish is more than just a meal—it tells a story about the animal that was hunted, the time and care it took to bring it to the table, and the appreciation we hold for the meat we’re fortunate to enjoy. By experimenting with flavors, techniques, and seasonal ingredients, these recipes help honor the animal while encouraging creativity in the kitchen, turning every meal into a meaningful and memorable experience.

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Specklebelly Goose Piccata

This fork-tender goose piccata recipe works beautifully with specklebelly, Canada, or snow goose. Bright lemon-caper sauce, simple ingredients, and one skillet.

Course Main Course

Cuisine American

Keyword goose recipes, waterfowl recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 2

Ingredients

• 2 specklebelly goose breasts
• kosher salt, to taste
• granulated garlic, to taste
• 2-3 tbsp extra virgin olive oil
• 2-3 tbsp unsalted butter
• 1/4 cup all-purpose flour (for dredging)
• 3/4 cup chicken stock
• Juice of 1 lemon
• 1/4 cup capers, washed and drained
• 1 clove garlic, crushed

Optional Brine

• 4 cups water
• 1/4 cup kosher salt

Instructions

• Brining Tip (Optional but Recommended): Dissolve kosher salt in water. Submerge goose breasts for 1–2 hours in the fridge. Rinse and pat dry before slicing.
• Slice goose breasts in half and gently pound into thin cutlets. Season with kosher salt and granulated garlic.
• Heat a skillet over medium heat with olive oil and 1 tbsp butter. Dredge cutlets in flour, shaking off excess. Brown cutlets 1 minute per side in batches. Remove and set aside.
• In the same skillet, add chicken stock, lemon juice, capers, and crushed garlic. Scrape up all the browned bits from the pan.
• Add remaining butter and return goose cutlets to the skillet. Reduce heat to low and simmer for 5 minutes until fork-tender.
• Serve with pesto angel hair pasta and a fresh garden salad.

Notes

• If you’re cooking four goose breasts instead of two, you’ll want to increase the amounts of flour, butter, and sauce ingredients to ensure each cutlet is evenly coated and stays tender. Cooking in batches may also be necessary to avoid overcrowding the skillet.
• Other goose varieties work well too. Larger breasts may require increasing flour, butter, and sauce ingredients.
• Try duck or pheasant for a similar skillet-style waterfowl dinner.

Try Other Waterfowl Recipes

If you enjoy cooking with goose, there’s a whole world of waterfowl recipes worth trying. Duck, pheasant, and other wild birds lend themselves beautifully to simple skillet meals and classic sauces that let the meat shine. From crispy duck breasts to slow-simmered pheasant dishes, experimenting with different waterfowl is a great way to build confidence in the kitchen while making the most of each hunt.

More Weekly Wild Game Inspiration

Love wild game? Follow NevadaFoodies on Instagram and Facebook for weekly elk, venison, and antelope recipes, plus tips and kitchen inspiration.

The post Specklebelly Goose Piccata first appeared on Wild Game Recipes | Nevada Foodies.]]>

There’s nothing like the smell of a pheasant roasting in the oven—especially when it’s rubbed inside and out with garlic butter and stuffed with spicy, cooked chorizo. The kitchen fills with warmth and anticipation long before the bird hits the table.

This young, two-pound pheasant rested in the fridge for a few days before dinner. I skipped brining this time, though a simple overnight soak is a great option for wild fowl—it helps lock in moisture. Just be sure to pat the bird dry before roasting.

Before cooking, I brought the pheasant to room temperature, then layered in bold, savory flavors. I added parsnip sticks to roast alongside—like French fries without the fryer: crisp, slightly sweet, and the perfect complement. Not a fan of parsnips? Carrots or potatoes work beautifully, too.

Carve, serve, and enjoy a comforting wild game meal that proves simple ingredients and thoughtful preparation make all the difference.

Celebrating Wild Game at the Table

My wild game recipes are meant to inspire home cooks and hunters alike, offering new ways to prepare and enjoy the game you’ve harvested. Each dish is more than just a meal—it tells a story about the animal that was hunted, the time and care it took to bring it to the table, and the appreciation we hold for the meat we’re fortunate to enjoy. By experimenting with flavors, techniques, and seasonal ingredients, these recipes help honor the animal while encouraging creativity in the kitchen, turning every meal into a meaningful and memorable experience.

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.

If you’re craving more wild game recipes like this one, my Wild Game Cuisine cookbook is full of approachable dishes featuring elk, venison, pheasant, and more. Each recipe is designed for real kitchens and real gatherings, making it easy to create memorable meals where every dish tells a story.

Heat a skillet over medium-low heat and brown the ground chorizo until fully cooked. Remove the chorizo and discard the grease.

Melt the butter in a saucepan and remove from heat. Using the side of a wide blade, smash the garlic cloves on a cutting board and add to the melted butter. Let cool.

Preheat the oven to 400 degrees.

Set the pheasant in a roasting pan and rub the garlic butter all over the bird including the cavity and under the skin. Generously season with salt and pepper. Stuff 1/2 of the cooked chorizo into the cavity of the bird. Tress the legs closed with butchers twine and tuck the wing tips in so they don’t burn. Place the parsnip sticks in the pan along with the remaining chorizo. Wet the parsnips with olive oil and season a pinch of salt and pepper. Add the lemon halves to the roasting pan.

Place the roasting pan in the oven and cook for 30 minutes. Carefully remove the pan, baste the bird and turn the parsnips. Set the roasting pan back in the oven and cook for an additional 20 minutes or until the thickest part of the pheasant registers 165 degrees and the juices run clear. Remove from oven, baste the bird again and set aside to rest for 10 minutes.

Carve the pheasant and serve with the parsnip sticks, chorizo and a side salad.

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Oven Roasted Pheasant

I love the aroma of a bird roasting in the oven—especially when it’s generously massaged inside and out with garlic butter and stuffed with spicy, cooked ground chorizo. It’s the kind of meal that fills the kitchen with warmth and anticipation long before it hits the table.

Course Main Course

Cuisine American

Keyword pheasant, roasted pheasant

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 4

Ingredients

• 1 whole pheasant (2 - 2 1/2 lbs), room temperature
• 4 tbsp unsalted butter
• 4 cloves garlic
• 1 lemon, cut in half
• 4 tbs olive oil
• 3-4 parsnips, peeled and cut into sticks
• 1 lb ground chorizo, mild or spicy
• kosher salt and freshly ground black pepper

Instructions

• Heat a skillet over medium-low heat and brown the ground chorizo until fully cooked. Remove the chorizo and discard the grease.
• Melt the butter in a saucepan and remove from heat. Using the side of a wide blade, smash the garlic cloves on a cutting board and add to the melted butter. Let cool.
• Preheat the oven to 400 degrees.
• Set the pheasant in a roasting pan and rub the garlic butter all over the bird including the cavity and under the skin. Generously season with salt and pepper. Stuff 1/2 of the cooked chorizo into the cavity of the bird. Tress the legs closed with butchers twine and tuck the wing tips in so they don't burn. Place the parsnip sticks in the pan along with the remaining chorizo. Wet the parsnips with olive oil and season a pinch of salt and pepper. Add the lemon halves to the roasting pan.
• Place the roasting pan in the oven and cook for 30 minutes. Carefully remove the pan, baste the bird and turn the parsnips. Set the roasting pan back in the oven and cook for an additional 20 minutes or until the thickest part of the pheasant registers 165 degrees and the juices run clear. Remove from oven, baste the bird again and set aside to rest for 10 minutes.
• Carve the pheasant and serve with the parsnip sticks, chorizo and a side salad.

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.

These bite-sized duck tenderloins are the true “filet mignon” of the duck. Combined with a wood-fired smoke and Chinese-inspired aromatic flavors, this stir-fry features duck tenderloins, hints of mandarin orange and ginger, crisp vegetables, and is perfect served over steamed wild or white rice.

About Duck Tenderloins

Duck tenderloins are small, lean strips of meat located on either side of the breast, nestled underneath the main breast muscle. Often called the “filet mignon” of the duck, they are exceptionally tender and flavorful compared to other parts of the bird. Because they are so small and lean, duck tenderloins cook quickly and benefit from gentle, high-heat methods like stir-frying, searing, or brief grilling, making them perfect for recipes like this smoked duck tender stir-fry.

Tips for Cooking Duck Tenderloins

• Cook quickly over medium-high heat to keep them tender and juicy.
• Avoid overcooking—duck tenderloins are lean and can dry out fast.
• Marinating or smoking before stir-frying adds flavor and depth.
• Slice against the grain if serving separately to maximize tenderness.

Two Ways to Make Duck Tenderloin Stir-Fry

Wood-Fired Smoker Method

1. Preheat your Traeger or wood-fired grill to 450°F, lid closed, for 15 minutes.
2. Preheat a 10–12” oven-proof or cast-iron skillet on the grill grate for 10 minutes, lid closed.
3. Add olive oil and the marinated duck tenderloins to the skillet. Close the lid and cook for 15 minutes.
4. Add the chopped vegetables, stir to combine, and cook for 10 more minutes, lid closed.
5. Remove from the grill and serve over cooked rice. Garnish with mandarin oranges and sesame seeds.

Stovetop Method

1. Heat a large skillet or wok over medium-high heat and add 2 tbsp olive oil.
2. Add the marinated duck tenderloins and sear for 3–4 minutes per side, until browned and cooked through.
3. Add the chopped vegetables and stir-fry for 5–7 minutes, until crisp-tender.
4. Serve immediately over cooked rice and garnish with mandarin oranges and sesame seeds.

In a large bowl, combine all marinade ingredients. Place the duck tenderloins in the marinade, stirring to coat. Cover the bowl with plastic wrap and marinate for 1 hour or overnight.

Set the Traeger temperature to 450 degrees and preheat, lid closed for 15 minutes. Preheat a 10” to 12” inch oven proof skillet or cast iron skillet on the grill grate for 10 minutes, lid closed.

Add the oil and marinated duck tenders to the skillet and close lid cooking for 15 minutes.

Add the chopped vegetables to the skillet, stirring to combine and close the lid cooking for 10 minutes.

Remove and serve the smoked duck tender stir-fry over cooked wild or white rice. Garnish with mandarin oranges and sesame seeds.

More Wild Game Waterfowl Recipes – Chinese-Inspired Favorites

Wild Goose Potstickers
Savory wild goose filling wrapped in tender dumpling wrappers and pan-fried to golden perfection—crispy on the bottom, soft and juicy inside.

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 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.

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Duck Tenderloin Stir-Fry

There's so much to love about a stir-fry that includes tender duck, hints of mandarin orange, ginger, garlic, crisp and crunchy veges all served over steamed wild rice.

Course Main Course

Cuisine American

Keyword duck stir-fry, duck tenders, wild duck recipes

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 28-30 duck tenderloins
• 11 oz can of mandarin orange slices
• 2 cups bok choy, chopped
• 1 cup sugar snap peas, chopped
• 4 green onions, chopped
• 1 cup bean sprouts
• 2 tbsp olive oil
• 1 tsp sesame seeds, optional
• 4 cups wild or white rice, cooked

Marinade Ingredients

• 2 tbsp mandarin orange juice
• 2 tbsp low sodium soy sauce
• 2 tbsp hoison sauce
• 1 tbsp honey
• 1 tbsp olive oil
• 2 tsp fresh ginger, minced
• 1 clove garlic, minced

Instructions

Marinate the Duck Tenderloins

• In a large bowl, combine all marinade ingredients. Add duck tenderloins, stirring to coat. Cover and marinate for 1 hour or overnight in the refrigerator.

Wood-Fired Smoker Method

• Preheat Traeger or wood-fired grill to 450°F, lid closed for 15 minutes
• Preheat a 10–12” oven-proof skillet or cast-iron skillet on the grill grate for 10 minutes, lid closed.
• Add olive oil and the marinated duck tenderloins with marinade to the skillet. Close the lid and cook for 15 minutes.
• Add chopped vegetables, stir to combine, and cook 10 more minutes, lid closed.
• Remove and serve over cooked rice. Garnish with mandarin oranges and sesame seeds.

Stovetop Method

• Heat a large skillet or wok over medium-high heat and add 2 tbsp olive oil.
• Add marinated duck tenderloins with the marinade cook for 3–4 minutes until browned and cooked through.
• Add chopped vegetables and stir-fry for 5–7 minutes until crisp-tender.
• Serve immediately over cooked rice and garnish with mandarin oranges and sesame seeds.

Notes

• Prep ahead: Marinate duck overnight for more depth of flavor.
• Vegetable variations: Add bell peppers, snap peas, or mushrooms for extra crunch.
• Rice alternatives: Jasmine or brown rice works well if wild rice isn’t available.
• Garnish: Toasted sesame seeds or a drizzle of soy sauce enhances flavor.

Slow-braised swan legs transform into rich, fork-tender comfort food when cooked low and slow with bacon, tomatoes, garlic, and red wine. This method gently breaks down the tough leg meat, creating deep, savory flavor perfect for a cozy, cold-weather meal.

Serve over creamy polenta or mashed potatoes to soak up every drop of the braising sauce.

Swan legs are exceptionally flavorful when cooked using this slow-braise method. Much like venison shanks or elk neck, swan legs benefit from long, gentle heat that melts connective tissue and transforms a tough cut into deeply savory, fork-tender meat. The bacon, tomatoes, garlic, and red wine create a rich braising liquid that tames any strong flavors while enhancing the natural depth of the bird, resulting in a dish that’s comforting, bold, and surprisingly refined.

Swan isn’t a typical delicacy and is rarely seen on modern tables, but it deserves to be treated with the same respect as big game. Often described as a feathered big game animal of the sky, swan is lean, powerful, and best suited for slow, thoughtful cooking methods rather than quick searing. When prepared this way, swan legs rival the richness of wild goose or slow-braised red meat, offering hunters and adventurous cooks a rewarding, memorable meal that honors the bird from field to plate.

Why Braising Works for Swan & Wild Waterfowl

Swan and other wild waterfowl have powerful leg muscles built for flight, making the meat dense, lean, and rich in connective tissue. Braising uses low, steady heat combined with moisture to slowly break down those tough fibers, turning a challenging cut into tender, deeply flavorful meat. Ingredients like bacon fat, tomatoes, garlic, and red wine not only add richness to the braising liquid but also help mellow stronger flavors, creating a balanced dish that highlights the character of wild birds rather than masking it. This slow-cooking method is ideal for swan, geese, and mature ducks, where patience rewards you with fork-tender results.

Option 1: Traeger / Pellet Grill Method (Low & Slow Smoke)

This method adds a subtle wood-fired depth that pairs beautifully with rich waterfowl.

1. Preheat Traeger to 225°F, lid closed, for 15 minutes. Season swan legs generously with salt and pepper.
2. Heat a Dutch oven over medium heat. Brown bacon until lightly crisp, then add butter, shallots, and garlic; cook until softened.
3. Add swan legs to the pot and brown on both sides. Stir in crushed tomatoes, quartered tomatoes, red wine, and bay leaves.
4. Place the uncovered Dutch oven on the Traeger. Close lid and cook on heavy smoke for 1 hour.
5. Turn off heavy smoke, cover the Dutch oven, and continue cooking for 2 hours. Increase Traeger temperature to 325°F and cook 1 additional hour, until meat is fork-tender.
6. Remove from grill and rest 15 minutes. Serve over polenta or mashed potatoes.

Preheat Traeger to 225°F, lid closed, for 15 minutes. Season swan legs generously with salt and pepper.

Heat a Dutch oven over medium heat. Brown bacon until lightly crisp, then add butter, shallots, and garlic; cook until softened.

Add swan legs to the pot and brown on both sides. Stir in crushed tomatoes, quartered tomatoes, red wine, and bay leaves.

Place the uncovered Dutch oven on the Traeger. Close lid and cook on heavy smoke for 1 hour.

Turn off heavy smoke, cover the Dutch oven, and continue cooking for 2 hours. Increase Traeger temperature to 325°F and cook 1 additional hour, until meat is fork-tender.

Remove from grill and rest 15 minutes. Serve over polenta or mashed potatoes.

Option 2: Stovetop + Oven Method (Classic Braise)

Perfect for winter days when you want steady, even heat indoors.

1. Preheat oven to 325°F.
2. Season swan legs generously with salt and pepper.
3. Heat a Dutch oven over medium heat. Cook bacon until lightly browned.
4. Add butter, shallots, and garlic; cook until soft and aromatic.
5. Brown the swan legs on both sides.
6. Add crushed tomatoes, quartered tomatoes, red wine, and bay leaves.
7. Cover and transfer to the oven. Braise for 3½–4 hours, checking occasionally, until the meat is fork-tender.
8. Remove from oven and rest for 15 minutes.

Swan Leg Size & Cooking Time

Swan leg size can vary significantly depending on the bird, age, and overall harvest weight, so cooking times may vary. Larger, thicker legs may need additional time at the final braising stage to fully break down, while smaller legs may become tender sooner. Rather than relying strictly on the clock, cook until the meat easily pulls away from the bone with a fork. If needed, extend the cooking time in 30-minute increments until the desired tenderness is reached.

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Braised Swan Legs (Two Ways)

This long, low-and-slow Traeger cook is ideal for swan legs, treating them much like a feathered big game animal of the sky—allowing smoke, gentle heat, and braising liquid to slowly break down the dense leg meat into something deeply flavorful and fork-tender.

Course Main Course

Cuisine American

Keyword braised swan recipe, swan legs, swan recipes

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 4

Ingredients

• 2 individual swan legs
• Kosher salt and freshly ground black pepper
• 4 bacon slices, cut into 2-inch pieces
• 2 tbsp unsalted butter
• 1 1/2 cups shallots, roughly chopped
• 6 whole garlic cloves
• 2 bay leaves
• 2 cups crushed tomatoes
• 2 whole tomatoes, cut into quarters
• 1/2 cup red wine

Instructions

Traeger Method

• Preheat Traeger to 225°F, lid closed, for 15 minutes. Season swan legs generously with salt and pepper.
• Heat a Dutch oven over medium heat. Brown bacon until lightly crisp, then add butter, shallots, and garlic; cook until softened.
• Add swan legs to the pot and brown on both sides. Stir in crushed tomatoes, quartered tomatoes, red wine, and bay leaves.
• Place the uncovered Dutch oven on the Traeger. Close lid and cook on heavy smoke for 1 hour.
• Turn off heavy smoke, cover the Dutch oven, and continue cooking for 2 hours. Increase Traeger temperature to 325°F and cook 1 additional hour, until meat is fork-tender.
• Remove from grill and rest 15 minutes. Serve over polenta or mashed potatoes.

Stovetop + Oven Method (Classic Braise)

• Preheat oven to 325°F.
• Season swan legs generously with salt and pepper.
• Heat a Dutch oven over medium heat. Cook bacon until lightly browned.
• Add butter, shallots, and garlic; cook until soft and aromatic.
• Brown the swan legs on both sides.
• Add crushed tomatoes, quartered tomatoes, red wine, and bay leaves.
• Cover and transfer to the oven. Braise for 3½–4 hours, checking occasionally, until the meat is fork-tender.
• Remove from oven and rest for 15 minutes. Serve over polenta or mashed potatoes.

From Swan to Goose and Duck: More Wild Waterfowl Recipes

If you enjoyed this recipe, be sure to try my Tender Swan Cutlets and Gravy or explore more wild waterfowl recipes, including duck, goose, and upland bird dishes, all designed to make the most of every harvest.

Dredged, dipped, breaded, and fried to golden perfection, this Chicken Fried Chukar Sandwich is piled high with melted cheese (Brie, Havarti, Gruyère, or your favorite melting cheese), red onion, sliced tomato, jalapeño, and a buttered brioche bun for one seriously irresistible bite.

This recipe makes 4 Chicken Fried Chukar Sandwiches, but if you want to double-stack or serve a crowd, simply double the ingredients and bake accordingly.

Preheat oven to 325°F.

In a shallow bowl, combine plain breadcrumbs, panko, garlic powder, dried parsley, salt, and pepper; set aside. Place flour on a plate. In a separate bowl, beat the egg with 1 tablespoon of water.

Using a meat mallet, gently pound each chukar breast to tenderize.

Heat olive oil in a large skillet over medium-low heat. Dredge each breast in flour, dip into the egg wash, then press firmly into the breadcrumb mixture.

Fry chukar breasts until golden brown, about 1 minute per side. Transfer to a baking sheet, top each breast with your choice of cheese, and bake for 15-20 minutes, until the cheese is melted.

Meanwhile, butter the brioche buns and toast them in the oven for 5 minutes. Spread optional mayonnaise on the buns if desired.

Assemble the sandwiches by layering a slice of tomato on the bun, then topping with the chukar, jalapeño slices, and red onion. Serve immediately while hot.

Tips for the Perfect Chicken Fried Chukar Sandwich

• Cheese Choices: Brie is rich and creamy, but you can swap in smoked Gouda, Havarti, Gruyère, Fontina, mozzarella, or sharp cheddar for a different flavor profile.
• Extra Crunch: Double-dredging the chukar gives an extra-thick, crispy crust that holds up under cheese and toppings.
• Spice it Up: Add sliced jalapeños for a little heat, or try pickled peppers for tangy flavor.
• Make it Creamy: Optional mayonnaise or aioli on the bun adds a luscious, tangy layer that complements the crispy chukar.
• Keep it Hot: Serve immediately after assembling to enjoy the cheese melty and the crust crunchy.
• Buns: Toasting or buttering the brioche buns helps prevent sogginess from the toppings and gravy (if adding).

More Chukar Recipes

If you liked this Chicken Fried Chukar Sandwich, don’t miss these flavorful favorites: Chukar Piccata – Two Delicious Ways, Chukar Parmesan with Orzo Pasta and my Chicken Fried Chukar and White Gravy.

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Chicken Fried Chukar Sandwich

Dredged. Dipped. Breaded. Fried. Load up this crispy chukar with melted Brie, red onion, sliced tomato, sliced jalapeño, and a buttered brioche bun for one seriously mouthwatering sandwich.

Course Main Course

Cuisine American

Keyword chukar fried sandwich

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 4 boneless chukar breasts
• 1/4 cup all-purpose flour
• 1 beaten with 1 tablespoon water
• 1/2 cup plain breadcrumbs
• 1/2 cup panko breadcrumbs
• 2 tsp granulated garlic powder
• 1 tsp dried parsley
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 3/4 cup olive oil or vegetable oil
• 1 small red onion, thinly sliced
• 1 small jalapeno, thinly sliced (optional)
• 1 tomato, sliced
• 4 slices cheese (choose one: Brie, smoked Gouda, Havarti, Gruyère, Fontina, mozzarella, or sharp cheddar)
• 4 brioche buns, buttered
• Optional: mayonnaise, for spreading on buns

Instructions

• Preheat oven to 325°F.
• In a shallow bowl, combine plain breadcrumbs, panko, garlic powder, dried parsley, salt, and pepper; set aside. Place flour on a plate. In a separate bowl, beat the egg with 1 tablespoon of water.
• Using a meat mallet, gently pound each chukar breast to tenderize.
• Heat olive oil in a large skillet over medium-low heat. Dredge each breast in flour, dip into the egg wash, then press firmly into the breadcrumb mixture.
• Fry chukar breasts until golden brown, about 1 minute per side. Transfer to a baking sheet, top each breast with your choice of cheese, and bake for 15-20 minutes, until the cheese is melted.
• Meanwhile, butter the brioche buns and toast them in the oven for 5 minutes. Spread optional mayonnaise on the buns if desired.
• Assemble the sandwiches by layering a slice of tomato on the bun, then topping with the chukar, jalapeño slices, and red onion. Serve immediately while hot.

Notes

• Cheese Choices: Brie is rich and creamy, but you can swap in smoked Gouda, Havarti, Gruyère, Fontina, mozzarella, or sharp cheddar for a different flavor profile.
• Extra Crunch: Double-dredging the chukar gives an extra-thick, crispy crust that holds up under cheese and toppings.
• Spice it Up: Add sliced jalapeños for a little heat, or try pickled peppers for tangy flavor.
• Make it Creamy: Optional mayonnaise or aioli on the bun adds a luscious, tangy layer that complements the crispy chukar.
• Keep it Hot: Serve immediately after assembling to enjoy the cheese melty and the crust crunchy.
• Buns: Toasting or buttering the brioche buns helps prevent sogginess from the toppings and gravy (if adding).

Looking for an easy yet mouthwatering way to enjoy your feathered duck breast harvests? Try my delicious bacon-wrapped stuffed wild duck breasts, perfectly stuffed, tied, and grilled to perfection.

Each butterflied duck breast is filled with prosciutto, aged white cheddar, and a fresh sage leaf. Brush the tied exterior with olive oil and season with a blend of coarse salt and spices. Grill for 15 minutes or less, then let rest before slicing to lock in the juices.

These bites are so flavorful that you might just convert even the pickiest eaters into full-fledged waterfowl hunters. For a fun twist, be sure to also try my other Bacon-Wrapped Stuffed Wild Duck Breast recipe filled with Monterey Jack, serrano peppers, and prosciutto for a slightly spicier take on this crowd-pleasing appetizer.

Two Cooking Options: Traeger or Traditional BBQ Grill

There are two great ways to cook these bacon-wrapped stuffed duck breasts depending on your setup and preference.

Traeger Grill: Preheat the Traeger to 400°F. Place the duck breasts on the hot grates and close the lid. Cook for 5 minutes, then rotate 90° and cook for another 5 minutes. Flip the duck over and cook for an additional 5 minutes, for a total of 15 minutes. The Traeger adds a subtle smoky flavor while keeping the bacon crisp and the duck tender.

Traditional BBQ Grill: Preheat a medium-high grill to approximately 400°F and lightly oil the grates. Place the duck breasts over indirect heat and cook for 5–7 minutes per side, adjusting for the size of the breasts. For extra crispiness on the bacon, finish over direct heat for 1–2 minutes per side. This method delivers a perfectly cooked duck with a slightly smoky, grilled flavor.

Both methods produce juicy, flavorful duck breasts and make for a fun, impressive wild game appetizer or main course. Always let the meat rest for 5 minutes before slicing to retain juices.

Cheese Options for Your Stuffed Duck Breasts

While aged white cheddar is classic, these duck breasts are very versatile, and you can experiment with other cheeses to suit your taste. Monterey Jack, Gruyère, Gouda, or Pepper Jack all melt perfectly and add unique flavors. Choosing a sharper cheese gives a bolder taste, while a milder cheese keeps the focus on the richness of the duck. Feel free to mix and match for a creative twist on this wild game appetizer or main course.

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Bacon-Wrapped Stuffed Duck Breasts with Sage and Cheddar

Tender duck breasts stuffed with aged white cheddar, prosciutto, and fresh sage, wrapped in bacon and grilled to perfection. A simple yet impressive wild game appetizer or dinner.

Course Main Course

Cuisine American

Keyword duck breasts, duck recipes, stuffed duck

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 8 boneless, skinless duck breasts
• 8 slices of prosciutto
• Aged white cheddar, cut into ¼-inch thick slices
• 8 fresh sage leaves
• McCormick Montreal steak seasoning, to taste
• 1 tbsp extra virgin olive oil
• Butcher’s twine

Instructions

• Place the duck breasts on a sturdy cutting board. Using a sharp knife, carefully butterfly each breast horizontally, stopping before cutting all the way through.
• Wrap each cheese slice with prosciutto and place it in the center of the breast. Top with a fresh sage leaf and close the breast.
• Brush both sides with olive oil and season with Montreal steak seasoning.
• Preheat the Traeger grill to 400°F. Once the grates are hot, place the duck breasts on the grill and close the lid. Cook for 5 minutes.
• Rotate the duck 90° and cook for an additional 5 minutes. Flip the duck over and cook for another 5 minutes (total cook time ~15 minutes).
• Remove from the grill and let rest on a cutting board for 5 minutes. Slice on a bias or angle and serve immediately.

Traeger Grill:

• Preheat the Traeger to 400°F. Place the duck breasts on the hot grates and close the lid. Cook for 5 minutes, then rotate 90° and cook for another 5 minutes. Flip the duck over and cook for an additional 5 minutes, for a total of 15 minutes. The Traeger adds a subtle smoky flavor while keeping the bacon crisp and the duck tender.

Traditional BBQ Grill:

• Preheat a medium-high grill to approximately 400°F and lightly oil the grates. Place the duck breasts over indirect heat and cook for 5–7 minutes per side, adjusting for the size of the breasts. For extra crispiness on the bacon, finish over direct heat for 1–2 minutes per side. This method delivers a perfectly cooked duck with a slightly smoky, grilled flavor.

Notes

• Adjust cooking times for smaller duck breasts to avoid overcooking.
• Medium-rare is ideal for duck, but cook to your preferred doneness.
• Tying the breasts with butcher’s twine keeps the stuffing neatly inside during cooking.
• Serve as a show-stopping appetizer or main dish with sides like roasted vegetables or polenta.
• You can swap cheddar for gouda, Gruyère, or pepper jack for a different flavor profile.

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.

Wild goose wontons pack big flavor into a small, satisfying bite—the perfect way to enjoy a comforting dinner after a long day in the field.

These waterfowl wontons are filled with a savory blend of wild specklebelly goose meat, fresh ginger, minced garlic, sweet red bell pepper, green onions, cilantro, water chestnuts, Hoisin sauce, soy sauce, and a splash of rice vinegar. Chop, pulse, and chill the mixture for an hour or two to let the flavors meld, then spoon it into individual wonton wrappers.

Working in batches, gently drop the filled wontons into a pot of simmering water and cook until they float to the top, signaling they’re perfectly done. Drain carefully, then serve over steamed rice and garnish with chopped green onions and a drizzle of chili oil for a vibrant, satisfying wild game meal.

Substitutions for Wild Goose Wontons

If specklebelly goose isn’t available, don’t worry—this recipe works beautifully with other wild geese or even different types of waterfowl. Duck, Canada goose, or snow goose all bring their own rich, gamey flavor while maintaining the tender, juicy texture that makes these wontons so satisfying. The key is to use finely chopped meat so it blends seamlessly with the aromatic vegetables and seasonings, letting the bold, savory flavors shine through in every bite.

More Weekly Wild Game Inspiration

Love wild game? Follow NevadaFoodies on Instagram and Facebook for weekly elk, venison, antelope, and waterfowl recipes, plus tips and kitchen inspiration.

Prep the filling carefully. Pulsing the ingredients in a food processor ensures the goose meat, vegetables, and seasonings are finely minced and blend evenly into each wonton. Chilling the mixture for 1–2 hours before filling helps the wontons hold their shape.

Add all the wonton filling ingredients to a food processor and pulse until the mixture reaches a finely minced texture.

Place about 1 teaspoon of the filling in the center of each wonton wrapper. Moisten the edges with water and fold to form a triangle.

Bring the two side points up over the filling and pinch the ends to seal. Repeat with the remaining wrappers and filling.

Fill a large pot with water and bring to a gentle boil. Working in batches, carefully add about 10 goose wontons at a time to avoid overcrowding. Cook each batch for 2–3 minutes, or until the wontons float to the top.

Use a slotted spoon to remove the cooked wontons, drain, and set aside. Repeat with the remaining batches.

Serve the goose wontons over steamed rice, garnished with chopped green onions and a drizzle of chili oil.

More Wild Game Waterfowl Recipes – Chinese-Inspired Favorites

Wild Goose Potstickers
Savory wild goose filling wrapped in tender dumpling wrappers and pan-fried to golden perfection—crispy on the bottom, soft and juicy inside.

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.

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Wild Goose Wontons Recipe

Enjoy wild goose wontons packed with tender specklebelly goose, aromatic vegetables, and savory seasonings. Easy to make, perfect over rice, and adaptable with other wild waterfowl.

Course Main Course

Cuisine American

Keyword goose wontons, specklebelly goose wontons, waterfowl wontons

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

Wonton filling

• 2 specklebelly goose breasts, cut into small cubes
• 1/4 cup sweet red bell pepper, finely chopped
• 1/4 cup green onions, finely chopped
• 4 oz water chestnuts, sliced
• 1/2 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1/2 tbsp cilantro, finely chopped
• 1 tbsp soy sauce, low sodium
• 1 tbsp Hoisin sauce
• 1 tbsp rice vinegar
• 1/2 tsp kosher salt

Wonton wrapper

• 12 oz wonton wrappers, 25-30

Instructions

• Add all the wonton filling ingredients to a food processor and pulse until the mixture reaches a finely minced texture.
• Place about 1 teaspoon of the filling in the center of each wonton wrapper. Moisten the edges with water and fold to form a triangle. Bring the two side points up over the filling and pinch the ends to seal. Repeat with the remaining wrappers and filling.
• Fill a large pot with water and bring to a gentle boil. Working in batches, carefully add about 10 goose wontons at a time to avoid overcrowding. Cook each batch for 2–3 minutes, or until the wontons float to the top.
• Use a slotted spoon to remove the cooked wontons, drain, and set aside. Repeat with the remaining batches.
• Serve the goose wontons over steamed rice, garnished with chopped green onions and a drizzle of chili oil.

Notes

• Prep the filling carefully. Pulsing the ingredients in a food processor ensures the goose meat, vegetables, and seasonings are finely minced and blend evenly into each wonton. Chilling the mixture for 1–2 hours before filling helps the wontons hold their shape.
• Wrapper technique. Moisten the edges with water and pinch tightly to seal. Folding the side points over the filling creates a secure, decorative seal that prevents leaks during cooking.
• Cook in batches. Avoid overcrowding the pot, as too many wontons can stick together or cook unevenly. Drop 8–10 at a time and cook until they float to the top.
• Serving suggestions. Serve over steamed rice for a complete meal, and garnish with green onions and a drizzle of chili oil for added flavor and visual appeal.
• Wild waterfowl substitutions. If specklebelly goose isn’t available, other whole wild geese or waterfowl—like duck, Canada goose, or snow goose—work perfectly. Use finely chopped meat so it blends seamlessly with the aromatics.
• Make-ahead tip. Assemble the wontons and freeze them on a sheet pan in a single layer. Once frozen, transfer to a bag or container and cook directly from frozen—just add a minute or two to the boiling time.

Discover More Wild Game Recipes in My Cookbook

If you enjoy waterfowl meals like these wild goose wontons, my Wild Game Cuisine Cookbook is filled with family-friendly recipes using goose, duck, elk, venison, antelope, and more. From quick weeknight dinners to camp-ready classics, each dish is designed to help you turn your harvest into meals worth gathering around—because every meal tells a story.

Whether you’re making dinner or appetizers for friends and family, these bacon-wrapped stuffed duck breasts won’t last long enough for seconds. Each butterflied breast is filled with Monterey jack cheese, prosciutto, thinly sliced onion, and a hint of heat from serrano peppers. Wrapped in bacon, brushed with olive oil, and seasoned, these ducks are a showstopper for any gathering.

For this recipe, I used the breast meat from teal and gadwall ducks. Their breasts are smaller than other waterfowl, so always monitor cooking times carefully to avoid under- or overcooking. I prefer duck medium-rare, but adjust to your own palate.

Be sure to try my Duck Breast with Prosciutto and White Cheddar: Another Wild Game Appetizer for a flavorful, crowd-pleasing way to enjoy your harvest.

Two Ways to Cook Your Bacon-Wrapped Duck

There are two great ways to cook these bacon-wrapped stuffed duck breasts, depending on your equipment and preference. On a Traeger or pellet grill, the duck cooks evenly with smoky flavor, giving the bacon a crisp exterior while keeping the meat tender and juicy.

If you prefer a traditional BBQ grill, you can cook the duck over medium-high heat using a combination of indirect and direct heat, which allows you to control doneness while still crisping the bacon. Both methods produce a delicious, show-stopping appetizer or main dish, so choose whichever works best for your gathering.

Cheese Options, Prosciutto Variations, and Fun Wild Game Appetizers

For this recipe, feel free to get creative with the fillings. Cheese substitutes like cheddar, pepper jack, or Gruyère work beautifully if you don’t have Monterey Jack on hand. The prosciutto is optional, but it adds a savory, salty layer that pairs perfectly with the duck and bacon. These bacon-wrapped stuffed duck breasts are a fun, playful take on a wild game appetizer.

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Bacon-Wrapped Stuffed Wild Duck Breasts

Tender, flavorful wild duck breasts stuffed with Monterey Jack cheese, prosciutto, onion, and a touch of heat from serrano peppers, wrapped in bacon, and grilled to perfection. Perfect for appetizers or a show-stopping dinner.

Course Appetizer, Main Course

Cuisine American

Keyword bacon wrapped duck, duck breasts, stuffed duck breast

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 8 boneless skinless duck breasts
• 8 Monterey Jack cheese sticks, about ¼-inch thick
• 4 bacon slices, cut in half lengthwise
• 4 slices of prosciutto, cut in half lengthwise
• 4 serrano or jalapeno peppers, halved lengthwise
• 1 small white onion, thinly sliced
• McCormick Montreal steak seasoning
• 1 tbsp olive oil
• Butcher’s twine

Instructions

• Place the duck breasts on a sturdy cutting board. Using a sharp knife, carefully butterfly each breast horizontally, stopping before cutting all the way through.
• Wrap each cheese stick with prosciutto and place it in the center of the breast. Add a few slices of onion and half a serrano pepper on top, then close the duck breast.
• Wrap each breast with bacon and secure with butcher’s twine. Brush with olive oil and season with Montreal steak seasoning.

Cooking Method 1: Traeger Grill

• Preheat the Traeger to 400°F. Place the duck breasts on the hot grill and close the lid. Cook for 5 minutes. Rotate the duck 90° and cook for another 5 minutes. Turn the duck over and cook an additional 5 minutes (total cooking time ~15 minutes). Remove from the grill and let rest for 5 minutes before slicing on a bias and serving.

Cooking Method 2: Traditional BBQ Gril

• Preheat the grill to medium-high (around 400°F) and lightly oil the grates. Place the duck breasts on the grill over indirect heat. Cook for 5–7 minutes per side, adjusting time for the size of the breasts. Optionally, move the duck over direct heat for 1–2 minutes per side at the end to crisp the bacon. Remove from the grill and let rest for 5 minutes before slicing and serving.

Notes

• Check the size of the duck breasts and adjust cooking time to avoid overcooking small waterfowl like teal or gadwall.
• Medium-rare is ideal for most game meat, but cook to your preference.
• Searing the bacon at the end on direct heat adds extra crispiness.
• These work perfectly as appetizers, served sliced on a platter, or as a main dish with sides.
• Leftovers can be sliced cold for sandwiches or reheated gently.

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 rangoon offer rich, savory 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.

Hunting and harvesting your own food is a simple way to know exactly where your meals come from. Making wild goose fajitas from your harvest is a perfect example—while it can be challenging at times, the greater the effort, the sweeter the reward, and everything just tastes better when it’s self-harvested.

I’m always growing something in the backyard to add to the sustainability of our lifestyle, and I usually plan dinner around what’s in season. Seasonal eating is a passion of mine, especially when pairing wild game proteins with fresh vegetables from the garden.

I grow a variety of fruits and vegetables that we enjoy year-round, preserving some for the winter months through canning or freezing to ensure good nutrition even when fresh produce isn’t available.

This simple and delicious waterfowl fajita recipe features sliced and seasoned wild goose breast with homegrown onions, bell peppers, and jalapeños. Don’t have goose? No problem—you can substitute 4–6 duck breasts instead.

These wild goose fajitas can be prepared using two different methods

Cooking Option 1 – Traeger Grill

If you want a smoky, grilled flavor, you can use a Traeger or other pellet grill—simply preheat the grill, cook the vegetables in a cast iron skillet on the grill, then add the goose strips to finish. Both methods deliver juicy, flavorful meat and perfectly cooked vegetables, so you can choose whichever suits your kitchen or outdoor setup.

Cooking Option 2 – Stovetop

For a quick stovetop version, cook the marinated goose strips in a cast iron skillet with bell peppers and onions until everything is tender and perfectly seared.

On a clean surface, slice goose breasts against the grain into thin strips, about ¼ inch thick.

In a bowl, combine sliced goose with olive oil, cumin, coriander, chili powder, garlic powder, Mexican oregano, and salt. Cover with plastic wrap and marinate for 1 hour.

Preheat Traeger grill to 400°F with the lid closed for 15 minutes. Preheat a 10–12” cast iron skillet during this time.

Add butter, bell peppers, and onions to the skillet; close the Traeger lid and cook about 20 minutes until vegetables are tender.

Move peppers and onions to the side of the skillet. Add the marinated goose strips and cook about 15 minutes, until fully cooked.

Remove from heat. Serve in warm flour tortillas and garnish with jalapeño slices.

Love Wild Goose Fajitas? Try More Waterfowl Recipes

If you enjoyed these juicy wild goose fajitas, there’s a whole world of delicious waterfowl dishes to explore. From crispy Goose & Duck Egg Rolls and golden Wild Goose Potstickers to delicate Wild Goose Wontons, quick Duck Tenderloin Stir-Fry, and indulgent Duck Rangoon, each recipe highlights the rich, savory flavor of wild goose and duck paired with fresh vegetables and bold seasonings. Perfect for appetizers, main dishes, or family dinners, these recipes make cooking wild game easy and flavorful.

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Wild Goose Fajitas – Seasonal Wild Game Eats

Wild Goose Fajitas – Juicy, flavorful wild goose breast marinated with aromatic spices and seared with sweet bell peppers, onions, and jalapeños. Serve in warm flour tortillas for a simple, seasonal wild game dinner. Can also be made on a Traeger grill or stovetop, and duck breasts work as a tasty substitute.

Course Main Course

Cuisine American

Keyword goose fajitas, waterfowl fajitas, waterfowl recipes

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Marinate Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 4

Ingredients

• 2 boneless skinless goose breasts
• 2 tbsp olive oil
• 1 tbsp cumin powder
• 1 tsp coriander powder
• 1 tsp chili powder
• 1 tsp granulated garlic powder
• 1/2 tsp Mexican oregano
• 1/2 tsp kosher salt
• 2 tbsp unsalted butter
• 1 red bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 1 medium white onion, halved and sliced
• 2 jalapeno peppers, sliced
• 8 flour tortillas

Instructions

• On a clean surface, slice goose breasts against the grain into thin strips, about ¼ inch thick.
• In a bowl, combine sliced goose with olive oil, cumin, coriander, chili powder, garlic powder, Mexican oregano, and salt. Cover with plastic wrap and marinate for 1 hour.

Cooking Option 1 – Traeger Grill

• Preheat Traeger grill to 400°F with the lid closed for 15 minutes. Preheat a 10–12” cast iron skillet during this time.
• Add butter, bell peppers, and onions to the skillet; close the Traeger lid and cook about 20 minutes until vegetables are tender.
• Move peppers and onions to the side of the skillet. Add the marinated goose strips and cook about 15 minutes, until fully cooked.
• Remove from heat. Serve in warm flour tortillas and garnish with jalapeño slices.

Cooking Option 2 – Stovetop

• Heat a 10–12” cast iron skillet over medium-high heat and melt butter.
• Add bell peppers and onions; cook 8–10 minutes until slightly softened.
• Move peppers and onions to the side of the skillet. Add the marinated goose strips and cook about 5 minutes, until fully cooked.
• Remove from heat. Serve in warm flour tortillas and garnish with jalapeño slices.

Notes

• Brine for Juiciness: For extra tender and juicy meat, brine the goose breasts in a simple saltwater solution for 1–2 hours before marinating.
• Substitute Duck: Use 4–6 duck breasts if goose isn’t available.
• Marinate Longer: For more flavor, marinate the meat up to 3 hours.
• Tortilla Warmth: Wrap tortillas in foil and warm in the oven while cooking for soft, pliable fajitas.
• Spice Level: Adjust jalapeños or add a sprinkle of chili flakes for extra heat.

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.

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.

I sliced two goose breasts in half and pounded flat with a meat mallet. Seasoned with granulated garlic powder, a thin layer of pesto and a slice of prosciutto. Rolled, wrapped with a slice of bacon and secured with buthcher’s twine. Preheated the Traeger Grill to 375 degrees. Wood-fired for 10 minutes. Turned and wood-fired for 10 more minutes. Removed and rested for 10.

Sliced and served with a basil pesto vermicelli pilaf (a spin on rice a roni) and fresh heirloom tomatoes. A NEW FAVORITE Waterfowl Recipe in the Books!

Set the breasts on a cutting board, holding your knife horizontal to the cutting board, make a cut along the middle side and cut all the way through creating 4 individual pieces.

Use a meat mallet and pound the meat to flatten. Season with granulated garlic powder, add a thin layer of pesto to the top of the halved breasts and top with a slice of prosciutto.

Starting on one side, roll the goose braciole up and wrap with a slice of bacon. Secure the bacon in place by tying a piece of butcher’s twine around the meat. Drizzle with a little olive oil and set aside.

Set the Traeger temperature to 375 degrees and preheat, lid closed for 15 minutes.

Place the goose braciole direct on the grill grates, close lid and wood-fire for 10 minutes.

Turn and continue cooking for 10 additional minutes. Remove from heat and set aside to rest for 10 minutes.

Remove the butcher’s twine – slice and serve.

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Goose Braciole

Servings 4

Ingredients

• 2 boneless skinless goose breasts
• 1/2 cup basil pesto
• 4 slices prosciutto
• 4 slices bacon
• 1 tsp granulated garlic powder
• 1 tbsp olive oil
• butcher's twine

Instructions

• Set the breasts on a cutting board, holding your knife horizontal to the cutting board, make a cut along the middle side and cut all the way through creating 4 individual pieces.
• Use a meat mallet and pound the meat to flatten. Season with granulated garlic powder, add a thin layer of pesto to the top of the halved breasts and top with a slice of prosciutto.
• Starting on one side, roll the goose braciole up and wrap with a slice of bacon. Secure the bacon in place by tying a piece of butcher’s twine around the meat. Drizzle with a little olive oil and set aside. 
• Set the Traeger temperature to 375 degrees and preheat, lid closed for 15 minutes. 
• Place the goose braciole direct on the grill grates, close lid and wood-fire for 10 minutes. Turn and continue cooking for 10 additional minutes. Remove from heat and set aside to rest for 10 minutes.
• Remove the butcher’s twine - slice and serve.

Serve these XXXL Goose Poppers as a sliced appetizer or a sit down meal for dinner. I simply butterfly the breasts, lightly pound and fill with a halved roasted poblano peppers filled with cream cheese. Close everything up and wrap with thick cut slices of bacon tying to secure with butcher’s twine.

I prefer to wood-fire these on the Traeger but you can always cook them up on a gas grill or charcoal grill. Halfway through cooking, baste the exterior with your favorite barbecue sauce. When ready, remove and let rest for 5 minutes before slicing the XXXL Goose Poppers.

Heat an outdoor grill to high heat and roast the Poblano peppers until the skin is fully charred. Remove and cover in foil to sweat. When the peppers are cool enough to handle, remove the charred outer skin, slice both peppers in half lengthwise and remove the seeds.

Place the breasts on a cutting board, holding your knife horizontal to the cutting board, make a lengthwise cut along the bottom of one long side being sure not to cut all the way through. Open the meat like a book. Use the flat side of a meat mallet and flatten to ensure an overall thickness is roughly ½ inch thick. Generously season the meat with kosher salt, ground black pepper and granulated garlic powder.

Place each of the cut poblano peppers in the center of the breast and add equal amounts of cream cheese. Close the breast meat and wrap each one with 2 slices of thick cut bacon. Secure the bacon around the stuffed breasts with butcher’s twine. Brush each one with olive oil and set aside.

Set the Traeger temperature to 400 degrees and preheat, lid closed for 15 minutes.

Place the bacon wrapped goose breasts on the grill grate and close lid for 15 minutes.

Baste each goose breast with barbecue sauce and continue cooking for 10-15 minutes or until the bacon is fully cooked. Remove from heat and set aside on a cutting board for 5 minutes before slicing.

Serve the goose poppers with barbecue sauce and a side salad. The cooking time may vary

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Goose Poppers

Serve these XXXL Goose Poppers as a sliced appetizer or a sit down meal for dinner. I simply butterfly the breasts, lightly pound and fill with a halved roasted poblano peppers filled with cream cheese.

Course Main Course

Cuisine American

Keyword goose breast recipes, goose meat, goose poppers

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 4 boneless skinless goose breasts
• 2 large poblano peppers
• 6 oz cream cheese
• 8 slices thick cut bacon
• 2 tbsp olive oil
• 1 cup barbecue sauce
• kosher salt
• ground black pepper
• granulated garlic powder
• butcher's twine

Instructions

• Heat an outdoor grill to high heat and roast the Poblano peppers until the skin is fully charred. Remove and cover in foil to sweat. When the peppers are cool enough to handle, remove the charred outer skin, slice both peppers in half lengthwise and remove the seeds.
• Place the breasts on a cutting board, holding your knife horizontal to the cutting board, make a lengthwise cut along the bottom of one long side being sure not to cut all the way through. Open the meat like a book. Use the flat side of a meat mallet and flatten to ensure an overall thickness is roughly ½ inch thick.  Generously season the meat with kosher salt, ground black pepper and granulated garlic powder.
• Place each of the cut poblano peppers in the center of the breast and add equal amounts of cream cheese. Close the breast meat and wrap each one with 2 slices of thick cut bacon. Secure the bacon around the stuffed breasts with butcher’s twine. Brush each one with olive oil and set aside.
• Set the Traeger temperature to 400 degrees and preheat, lid closed for 15 minutes.
• Place the bacon wrapped goose breasts on the grill grate and close lid for 15 minutes. Baste each goose breast with barbecue sauce and continue cooking for 10-15 minutes or until the bacon is fully cooked. Remove from heat and set aside on a cutting board for 5 minutes before slicing.
• Serve the goose poppers with barbecue sauce and a side salad. The cooking time may vary

Notes

If you do not have a Traeger grill, you can grill these goose poppers on a charcoal or gas grill.

This sweet-n-salty wood-fired goose is a true treat for dinner especially when basted with this homemade teriyaki glaze.

Have you ever made teriyaki sauce? Glossy and amber-colored, it’s delicious and super simple to prepare. Use freshly grated ginger and minced garlic for a more intense overall flavor.

The ingredients go like this: soy sauce, water, honey, brown sugar, grated ginger and garlic. Simmer and whisk in a slurry of water and cornstarch as the thickening agent. STIR. STIR. STIR. Once you have achieved a full coating on the back of a spoon – remove from heat and let cool.

Mix the brine ingredients in a glass or plastic dish and submerge the goose in the liquid. Brine for up to 24 hours. Remove the bird from the brine, rinse and pat dry. Refrigerate for 2-4 hours before quartering and cooking.

Heat a saucepan over medium-low heat and add soy sauce, brown sugar, honey, water, ginger and garlic. Stir to combine dissolving the brown sugar. In a small bowl mix together the water and cornstarch. Add the cornstarch blend to the saucepan and stir frequently until the sauce thickens and coats the back of a spoon. Remove from heat and let cool.

Set the Traeger temperature to 225 degrees and preheat, lid closed for 15 minutes. Select heavy smoke if optional.

Season the goose breasts and legs with salt and pepper. Set the quarters on the grill, skin side up, basting with the teriyaki glaze. Close lid and smoke for 60 minutes. Open the lid and baste the goose again with the teriyaki glaze. Continue smoking for an additional 30 minutes or until the breast registers 140 degrees.

Increase the heat to 400 degrees.

Turn the meat skin side down and baste with the teriyaki glaze. Wood-fire for 7-10 minutes to crisp the skin.

Remove and rest before slicing. Serve with steamed rice.

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Teriyaki Glazed Wild Goose

This sweet-n-salty wood-fired goose is a true treat for dinner especially when basted with this homemade teriyaki glaze.

Course Main Course

Cuisine American

Keyword goose recipes, teriyaki goose, wild goose recipes

Prep Time 30 minutes minutes

Cook Time 1 hour hour 40 minutes minutes

Servings 4

Ingredients

• 1 goose, quartered with skin on
• kosher salt
• fresh cracked black pepper

Brine

• 6 cups water
• 1/2 cup brown sugar
• 1 tbsp kosher salt

Teriyaki Glaze

• 1/4 cup low sodium soy sauce
• 3 tbsp brown sugar
• 2 tbsp honey
• 1 cup water
• 1/2 tsp grated fresh ginger
• 1 clove garlic, minced
• 1/4 cup water + 2 tbsp cornstarch

Instructions

• Mix the brine ingredients in a glass or plastidish and submerge the goose in the liquid. Brine for up to 24 hours. Remove thbird from the brine, rinse and pat dry. Refrigerate for 2-4 hours beforquartering and cooking.
•  Heat a saucepan over medium-low heat and add soy sauce, brown sugar, honey, water, ginger and garlic. Stir to combine dissolving the brown sugar. In a small bowl mix together the water and cornstarch. Add the cornstarch blend to the saucepan and stir frequently until the sauce thickens and coats the back of a spoon. Remove from heat and let cool.
• Set the Traeger temperature to 225 degrees and preheat, lid closed for 15 minutes. Select heavy smoke if optional.
• Season the goose breasts and legs with salt and pepper. Set the quarters on the grill, skin side up, basting with the teriyaki glaze. Close lid and smoke for 60 minutes. Open the lid and baste the goose again with the teriyaki glaze. Continue smoking for an additional 30 minutes or until the breast registers 140 degrees.
• Increase the heat to 400 degrees. Turn the meat skin side down and baste with the teriyaki glaze. Wood-fire for 7-10 minutes to crisp the skin.
• Remove and rest before slicing. Serve with steamed rice.

Slice and serve this full-flavored roast pheasant with potatoes and a green salad.

Combine all brine ingredients together in a non-reactive container and submerge the pheasant in the brine. Cover and refrigerate 4 hours or overnight before cooking. Drain, pat the pheasant dry and leave in the fridge uncovered for a few hours before cooking.

Set the Traeger temperature to 400 degrees and preheat, lid closed for 15 minutes.

Heat a small saucepan over low heat and add honey, butter and sliced garlic. Stir to combine and remove from heat letting the butter cool.

Remove the pheasant from the fridge and set in the middle of a 12” cast iron skillet. Rub half of the honey butter mixture all over the bird including the cavity and under the skin. Place the sprig of thyme in the cavity. Generously season with kosher salt and freshly ground black pepper. Reserve the remaining honey butter for basting.

Set the cast iron skillet on the Traeger, close lid and cook for 30 minutes. Baste the pheasant with the remaining honey butter. Continue to cook for an additional 20 minutes or until the thickest part of the pheasant registers 165 degrees and the juices run clear.

Remove from grill and let rest for 10 minutes before serving.

Serve the roasted pheasant with potatoes and a green salad.

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.

Each sliced duck breast is filled with creamy Brie cheese and a piece of dried mango fruit. Pair that combo with a slice of bacon tightly wrapped around the meat and you have yourself a killer combination of flavor in every bite. I made this recipe a few days earlier with the breasts from a Hun and let me just say it was a an absolute flavor bomb all of the way around.

Now if we could only shoot a little straighter, we might be able to enjoy this dish again before the season ends. ~ Enjoy!

Place the duck breasts on a sturdy cutting board. Using a sharp knife, carefully cut the meat horizontally in the middle stopping before severing the two halves.

Place a slice of Brie cheese inside the breast along with a piece of dried mango fruit. Close the duck breast and wrap with a slice of bacon. Secure with a toothpick and season with Montreal steak seasoning or salt and pepper.

Preheat the Traeger grill to 400 degrees. When the grill grates are hot set the duck on the grill in the center and close the lid cooking for 10 minutes. Turn the duck and cook for an additional 5 minutes.

Remove and set on a cutting board letting the breasts rest for 5 minutes. Slice on a bias or angle and serve.

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Mango and Brie Duck

Each sliced duck breast is filled with creamy Brie cheese and a piece of dried mango fruit. Pair that combo with a slice of bacon tightly wrapped around the meat and you have yourself a killer combination of flavor in every bite.

Course Main Course

Cuisine American

Keyword duck breasts, duck recipes

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 6 boneless skinless duck breasts
• 6 dried mango fruit slices
• 6 slices of Brie cheese, about 1/4" thick
• 3 bacon slices, cut in half lengthwise
• McCormick Montreal steak seasoning
• 6 toothpicks

Instructions

• Place the duck breasts on a sturdy cutting board. Using a sharp knife, carefully cut the meat horizontally in the middle stopping before severing the two halves.
• Place a slice of Brie cheese inside the breast along with a piece of dried mango fruit. Close the duck breast and wrap with a slice of bacon. Secure with a toothpick and season with Montreal steak seasoning or salt and pepper.
• Preheat the Traeger grill to 400 degrees. When the grill grates are hot set the duck on the grill in the center and close the lid cooking for 10 minutes. Turn the duck and cook for an additional 5 minutes.
• Remove and set on a cutting board letting the breasts rest for 5 minutes. Slice on a bias or angle and serve.