RECIPES

Field to Table

Wild Game Cooking

From field to table, Chef Joe shares his favorite wild game recipes, cooking techniques, and tips for transforming your harvest into memorable meals. Each recipe honors the hunt and celebrates the unique flavors of wild game.

Waterfowl

Duck & Goose Recipes

From perfectly seared duck breast to slow-braised goose, explore recipes that honor the hunt.

Elk

Elk Recipes

Rich, lean, and versatile. Techniques for backstrap, roasts, and ground elk preparations.

Venison

Deer Recipes

Classic and modern approaches to whitetail, mule deer, and other venison.

Upland Birds

Pheasant, Quail & Grouse

Delicate flavors and refined techniques for wild upland game birds.

Wild Turkey

Wild Turkey Recipes

Bold flavors and traditional techniques for wild turkey from field to table.

Wild Boar

Wild Hog Recipes

Bold, flavorful preparations for wild boar and feral hog.

Bear

Bear Recipes

Unique and challenging. Techniques for safely preparing and cooking bear meat.

Seafood

Wild-Caught Seafood

Fresh catches from river, lake, and ocean. Techniques for fish and shellfish.

Waterfowl Recipes

Seared Duck Breast with Brussels Sprouts, Blood Orange Gastrique & Creamy Parsnip Purée

Duck loves fruit. The tart brightness of blood orange cuts through the rich rendered fat of a perfectly seared mallard breast, while a classic French-style gastrique brings balance and refinement. Creamy parsnip purée and sautéed Brussels sprouts round out the plate with earthy sweetness, texture, and color.

Serves: 2
Prep: 30 minutes
Cook: 20–25 minutes

Ingredients

Creamy Parsnip Purée

  • 1 lb parsnips, peeled and roughly chopped
  • 1/2 lb Yukon Gold potatoes, peeled and roughly chopped
  • 1/2 cup whole milk or heavy cream
  • 2 tbsp unsalted butter
  • 1/2 tsp kosher salt (or to taste)
  • Pinch of white pepper

Seared Mallard Duck Breast

  • 2 mallard duck breasts (6–8 oz each), skin scored
  • 1 tsp coarse kosher salt
  • 1/2 tsp freshly ground black pepper

Blood Orange Gastrique

  • 1/2 cup sugar
  • 1/4 cup champagne or white wine vinegar
  • 1 cup fresh blood orange juice (from 2–3 oranges)
  • Zest of 1 blood orange
  • 1/4 cup dry red wine (optional, for depth)
  • Pinch of salt

Sautéed Brussels Sprouts with Pistachios

  • 1 cup Brussels sprouts, halved or quartered
  • 1 tbsp rendered duck fat (or olive oil)
  • 1/4 cup pistachios, roughly chopped
  • Salt and black pepper, to taste

Instructions

Part 1: Creamy Parsnip Purée

  1. Boil: Add parsnips and potatoes to a saucepan and cover with cold, salted water. Bring to a boil, reduce heat, and simmer for 15–20 minutes until fork-tender.
  2. Drain: Drain thoroughly.
  3. Purée: Return vegetables to the pot. Add milk or cream and butter. Blend with an immersion blender until silky smooth, or mash for a more rustic texture.
  4. Finish: Season with salt and white pepper. Cover and keep warm.

Part 2: Seared Mallard Duck Breast

  1. Prep: Score duck skin in a crosshatch pattern, cutting only through the skin and fat. Season generously with salt and pepper.
  2. Cold Pan Sear: Place duck breasts skin-side down in a cold, heavy-bottomed skillet (cast iron preferred).
  3. Render: Turn heat to medium-low and cook for 8–10 minutes, slowly rendering the fat until the skin is deep golden brown and crispy. Pour off excess fat as needed (reserve for vegetables).
  4. Finish: Flip and sear the meat side for 2–3 minutes, until internal temperature reaches 130°F (54°C) for medium-rare.
  5. Rest: Remove duck, skin-side up, and rest loosely tented with foil for 5–7 minutes.

Part 3: Blood Orange Gastrique

  1. Caramelize: Add sugar to a small saucepan over medium heat. Melt without stirring, swirling occasionally, until deep amber in color.
  2. Deglaze: Carefully whisk in vinegar—it will bubble aggressively—until caramel dissolves.
  3. Reduce: Add blood orange juice, zest, and red wine (if using). Simmer 5–10 minutes until thick enough to coat the back of a spoon.
  4. Finish: Strain through a fine-mesh sieve, season lightly with salt, and keep warm.

Part 4: Sautéed Brussels Sprouts

  1. Sauté: Heat duck fat or olive oil in a skillet over medium-high heat. Add Brussels sprouts cut-side down and cook 5–7 minutes until charred and tender-crisp.
  2. Finish: Add pistachios during the final minute. Season with salt and pepper.

Assembly & Plating

  1. Spoon a generous layer of warm parsnip purée onto each plate.
  2. Slice duck breast thinly against the grain and arrange over the purée.
  3. Drizzle blood orange gastrique over the duck.
  4. Finish with Brussels sprouts and pistachios on the side.

Wild game. Honest food. Field to plate.

Elk Recipes

Coming Soon

Elk recipes are in development. Check back soon for techniques on preparing backstrap, roasts, steaks, and ground elk.

Venison Recipes

Coming Soon

Venison recipes are in development. Check back soon for preparations featuring whitetail, mule deer, and other venison.

Upland Bird Recipes

Coming Soon

Upland bird recipes are in development. Check back soon for pheasant, quail, grouse, and other wild game bird preparations.

Wild Turkey Recipes

Coming Soon

Wild turkey recipes are in development. Check back soon for traditional and modern preparations for wild turkey.

Wild Boar Recipes

Coming Soon

Wild boar recipes are in development. Check back soon for bold preparations for wild hog and feral pig.

Bear Recipes

Coming Soon

Bear recipes are in development. Check back soon for safe handling techniques and unique preparations for bear meat.

Wild-Caught Seafood Recipes

Coming Soon

Seafood recipes are in development. Check back soon for preparations featuring wild-caught fish and shellfish.