Wild Cooking | Best way to prepare Duck & Goose! 

Do you like to eat duck? Let us know what you think about this video. Thanks for watching!

My mans perfecting the art of cooking

I have had the pleasure of hunting at Cypress Crossing and they are a top notch outfit. Awesome guides great company and great food. Joel is an awesome cook.

I love your channel! Thank you for continuing to remind people DO NOT OVERCOOK WILD GAME! I have people that think they don't like venison asking for more when I cook it to rare with my seasoning rub. Happy hunting!

i like making jerky with less desirable birds, like certain divers. comes out great. huge hit w anyone who's a little apprehensive about eating wild game

I will give it a shot! It looks good Joel

Honker pastrami and teal fajitas 😎

Thank you, after seeing this video I tried sous vite cooking my duck/ goose breasts and by far this is the best way I've ever had them prepared. I will not go back to cooking them any other way.

Yo Joel! Greg K here. Wonderful video!!! Where is the cherry duck recipe! 🤣

That is amazing!! Have never heard of cooking waterfowl that way. Bring on the recipes!! You are definitely the man!!👍🏼👊🏼🦆

Also the stuffing and glaze, please. Also Alberta, Canada says hi!

Fantastic Video! Can't believe I have not come across your videos over the past several years of watching waterfowl vids. As a current 78-year-old-grandpa and avid hunter who began hunting at around age four with my grandpa, and an avid amateur camp cook who at least knows you can very easily overcook wild game, learned a new way to cook today. I will be ordering a Sous Bide Stick today and will be setting it up in a modified cooler as well. Further, I will not stop until I have viewed all of your videos. THANKS for producing some of the most informative videos I have had the pleasure of viewing!

Great video thanks will certainly try

Great info. Love the part on the water bath to get air out of bags. My vac seal broke, and truthfully it was a pain to use on waterfowl due to the crap being sucked out. Thanks.

Brother Man,,, your video is phenomenal!

Been wanting to try Sous Vide for a while now but i never thought about using the method to cook ducks! I just might have to give it a try!

Thanks, I wasn't aware of the Sous Vide cooking method. I'm in favor of more wild game cooking.

I’ve never heard of cooking like that. It looks delicious. Thanks!

Thanks for the tips! Mallard hands down is my favorite! The season just closed last week so now I can focus on different ways to prepare my harvest! Thanks Joel

Thank you for the cooking video.

Yes! I have been waiting for this. Thank you!

I love wild game cooking

Very nice!

Love the sous vide, perfect every time. Great idea on the cooler if you are cooking a large quantity of meat. Thanks for the tips.

Thank you Joel! I've been experimenting for awhile on cooking never thought of doing it that way. I never thought about using that much salt. I might have to try it!! I enjoy watching people cooking duck and goose.

I love your duck hunting videos and your videos that compare hunting products X tactics and strategies, they have very practical application for all of us that hunt waterfowl. I just watched my first video on cooking wild game and would love to see more, keep em coming!

I like em all. I smoke em, grill em, broil em. Sometimes I do them in the crockpot. I like the jerky too. I probably like them chicken Fried the best! And yes, most people don’t like duck because they had it done all the way through.

I hunt SE/coastal Texas and like most all properly cooked waterfowl. I’m definitely going to try the sous vide method; thanks for sharing this. My favorites are Teal, Canvasback and Sandhill Crane. BTW- I just recently came across your channel and must say I’m loving it. Keep ‘em comin’!

Joel! That was awesome!!! Thank you so much for sharing. I really enjoyed the video. I have always struggled to cook duck and have it taste good. Please keep the cooking videos coming. I would love to see any other duck and goose cooking tips and recipes that you would like to share.

Never thought about the Sous Vide to cook and then sear on the grill. Thanks for a great tip. I'm going to have to invest in one now.

woodies on a hot grill. 2:30 per side, perfect mid-rare!

Teal and Pink Footed goose are my favorite.

Really liking your videos....Great video on this method of cooking duck and geese. Mallards, teals, Canada's and snows out in the prairie pothole area of Manitoba. (live in Ontario) We usually go for 8-10 days and eat a bunch of birds while there, and at home, with a few different recipes, and will be trying this method out for sure...Loved the water bath vacuum sealing... will definitely be using that tip.

Nice tip on sealing the bags

Man does your recipe looks fantastic

Wonderful content, Joel! Just picked up my first sous vide last winter and struggled a bit with making my ducks and geese awesome. Pre-seasoning and grill finish is the tip I was lacking! Thanks, and can’t wait to see how your season plays out! Cheers from Colorado!

Joel that was an awesome video. gonna have to try that

Love the videos man! What temp is considered med/rare - med for duck and goose?

Joel, Awesome tips and can't wait to try it. I don't know anyone that eats snow geese but would be interested to hear/see if you have ever cooked one. That would be an interesting video!

I know this is late but fried a speck like a turkey, came out good

I like mallards and teal! Thanks for doing this video!

Great info and your recipes look delicious. Do you have a cookbook? Would definitely buy it.

Mallards 🦆 all the way!

Wow! Just finished 5 mallards and a Pintail using this method. Tastes as good or better than prime rib - my opinion. Highly recommended this to anyone that turns up their nose to ducks. This will be my only method to cook duck or goose. Thank you for the introduction. Sure like your videos

I would love to hear about the stuffing and sauces. Just found your channel, love it

I loved the comment about steak tasting like steak and duck tasting like. I actually laughed cause I always thought it was just common sense

never met a properly cooked duck I didn't like mallards and woodies are prevalent here in NE but try the reynolds roasting bag for Canada Geese makes them taste like roast beef so much so my daughter thought that was what she was eating the pot roast one cook bird and veggies all at once even got the wife to eat it also waterfowl make excellent stir fry ingredients

My favorite is wood duck but mallard is excellent as well and goose is good. The legs eaten like chicken wings is my favorite way to eat them.

SNOW GEESE!!!

Whenever I watch hunting shows with cooking content, I start to wonder what part of it the host likes more, the hunt or the cooking portion.

Wood duck is my favorite for sure. Taste like a little prime rib.

Duck is amazing. It is the beef of bird.

I've always struggled cooking my duck and goose to be medium rare and end up over cooking on accident. I'll give the sous vide method a try. Please keep the cooking videos coming as well! How do you freeze your meat once breasted? Also, any leg recipes to share? I've been taking them the last couple of years for more meat and cooking them like chicken wings.

we need the recipe for the stuffing and glaze. I've had it while hunting with you and it is absolutely amazing. so share that recipe please!!

My wife, daughter and I absolutely love duck! Everyone I have cooked it for is stunned by how good it is. The number one component has always been to never over cook it. Always medium rare. Personally, I am not a fan of extensive soaking of the meat. I have always thought would you soak a rib eye in a bowl of water overnight?

The best way to prepare ducks is to pluck them and remove the breast from the bone but leave the skin and legs attached to the breast meat, then rub flesh side with olive oil and season with salt&pepper and place the duck on a wire rack in the fridge to dry age for 2 day on teal 4 days for mallards then grill skin side down until crisp and flip just to sear flesh side for a minute. Will taste better than any steak you've ever had

What is your recipe for the orange walnut dressing and the peach cranberry sauce From Missouri

Do you know the brand name or type of cooler you use? I've been trying to find just the right size with removable lid. Thanks for the great ideas on your videos!

I like mallards, and specks, but a fat pintail that has been eating rice is probably the best

Definitely going to try this one out. I've been doing the slow cooker ways but it's really bland that way unless I make it into a strew. Which takes away from the actual duck flavor

Could I get the spice mix you made up please. I prefer fresh made to purchased.

Info on the cypress duck hunt

Any tips I. Removing the steel pellets. Never fails that I chomp down on one…..ouch

Joel, what do you do with the rest of the meat ? How about wings and legs? Do you also cook liver, hearts or stomachs?

Love to see a video on what you like to do with your teal...

Awesome video! Why Kosher salt?

I want to try this recipe. But what is the exact seasoning blend bbq rub that you put on the ducks? Want make sure they come out good.

Please add more cooking vids

That’s almost exactly how I cook steaks

Mallard and Teal

Watching this again and can't find the sous vide temperature? I am thinking 128-130F?

Ill eat anything with “bill” in the name! Yeehaw!

👍👍👍

I like to make duck a l' orange with mallards woodies and black ducks, but I just make jerky with canada geese and snows. Do specks taste better? will this method of cooking work with Canadas??

Wood ducks are my favorite duck. Spring snow geese are a close second, don't know why they got such a bad reputation as being bad to eat. like all ducks and geese if it isn't at least pink it most times will be tough, dry, and wild tasting. Look forward to using your method .

Never heard of that cooker

Do you have a link to the BBQ rub?

Do more recipes and post them please!!!!

One thing I like to do is age my ducks guts and all for 4 to 7 days before I prepare them. I agree, Ducks should not be overcooked.

Mallard duck and dumplings.

Hi Joel, just cooked my first goose of this season and it was almost inedible it was so tough. I don't think I did anything different from what I normally do, but where they're normally about as tender as a decent steak, this one was just shoe leather. Are early season geese tougher? The only thing I did different is that I didn't hang this one like I normally do. Do you or your processor hang yours, and if so for how long?

This is gonna be a weird comment.. But the narrator for your show title cards, is that the same guy that does SimpleHistory's narration?

You mention a rub with cayenne in it. What else is in the rub?

Mallards and Wood ducks.

could eat about 10-12 servings of that!

I put goose in crop pot and make a stew with potatoes carets celery and Chicken mash room soup

Cranes and mallards.

Canvasback!!!

Where do you find the susie stick? or how is it spelled? Thank you.

Why did you not keep the fat on? Best part!!

I love duck !! not only shooting them but eating them as well. Thank you for another tip. Have you tried this from frozen breasts ?

Wigeon is best duck to eat i like to go with lemon pepper

Have you played with your Sous Vide temperature and cook time? What have been your findings?

So what's your take on making a duck breast, skin on or skin off. I often breast mine out and have been playing with both skin on and off trying to find what's best. Your'e opinion??

damn...made me wonder wtf i was doing with my canada goose earlier...

Teal and spec

Woodies and Specks

Do you know a good coot recipe?

Ok, Joel! Time to get serious. I have a serious question for you? What are your thoughts about the use of (flooded or even non flooded) UNHARVESTED CORN to hunt ducks and to HOLD those ducks in the northern parts of the country where freezing weather, and conditions would normally push those ducks further south as part of their normal migration? Do you think the practice of flooding UNHARVESTED CORN to hunt ducks and HOLD those ducks in that same area, is having an effect on how and when dabbling ducks (Mallards in particular) are migrating south? I'm asking you because you are located south of Missouri, and Missouri seems to have the most amount of acres of flooded unharvested corn during duck season. Have you noticed a change in the number of migrating Mallards in the last 20 years? I value your opinion no matter what it is. This is a hot debate, and well worthy of its very show. LOL. Just a thought... Here are some videos that came out recently. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EkE3NvSuF8E.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EPQWQJK4WIQ.html This 2nd video is important because of what Jeff Foiles has to say about the subject. I respect him as a very well versed hunter, and believe him when he says we have a problem. This is what the experts say. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8gHXLLaJyH0.html Both of these opinions are very different. What say you?

I think goose is top notch meat.