Mad Max’s Mallard


  • 2 ducks (4 wild duck breasts) skinned and filleted from bones
  • 4 strips of bacon
  • 1 medium onion, sliced
  • 1 small box of mushrooms, washed and sliced
  • ½ cup balsamic vinegar
  • ¼ cup olive oil

Preheat oven to 375 degrees, wrap bacon around duck breast fillets and secure bacon with toothpicks and place in a shallow glass baking pan. Add onions and mushrooms and the vinegar to the pan. Slowly pour the olive oil over the duck and loosely cover the pan with aluminum foil. Bake for 60 to 90 minutes. Salt and pepper to taste. Yield’s enough for 4 Coots Unlimited members.

Bar-B-Q Goose


  • 1 Canadian goose de-breasted from bone and skinned.
  • 1 Bottle of your Sweet Baby Ray’s BBQ sauce (15 ounces) (use another sauce at your own risk)
  • 1 Medium onion, sliced
  • 4 cloves of garlic, peeled and sliced
  • 1/2 green pepper, chopped
  • 1 6-ounce can of tomato paste (optional)
  • 4 cups of beef broth
  • Hot pepper sauce (to taste)
  • Salt and pepper


Cut goose breasts cross-grain into thin slices.  Place goose breasts in a slow cooker. Mix in the onion, garlic, green pepper, and beef broth. Cook on high for six hours or low from 10 to 12 hours. Remove the goose pieces from the crock and let cool about 10 minutes. Pull the meat apart with two forks and return the meat to the pot and add BBQ sauce.  Add the hot pepper sauce and salt and pepper to taste. Serve on toasted buns. Makes 8 healthy sandwiches.


Enjoy the great taste of the outdoors! Cooking with Coots Unlimited.