Duck Breast Skillet with Wild Saskatoon Berry Glaze
Ingredients: Fresh duck breast, Saskatoon berries, red wine, shallots, garlic, rosemary.
Instructions: Sear duck breast skin-side down in a cast iron skillet. Reduce berry and wine glaze separately. Serve sliced, drizzle glaze, and pair with roasted potatoes or bannock bread.
Goose Chili for 12 (Camp-Approved)
Ingredients: Ground Canada goose, kidney beans, diced tomatoes, chili powder, cumin, smoked paprika.
Instructions: Brown meat, simmer with beans and spices. Serve with crusty bread or cornbread.
more recipes coming soon!
The Widgeon Waterfowl Cookbook: From Marsh to Meal
Homegrown Recipes from Campfires, Kitchens & the Canadian Wild
At Widgeon Waterfowl, the hunt doesn't end in the field — it's only the beginning. Every bird we harvest is honored not only in the chase but at the table. These recipes serve as a tribute to the tradition of game cooking, with real recipes made by real people — including our in-house camp chef — using fresh, wild ingredients and a whole lot of heart. These recipes celebrate the flavors of Saskatchewan, the soul of waterfowl hunting, and the magic that happens when hunters gather to share a meal.
CAMPFIRE STAPLES
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