Waterfowl Seasonings

Wild duck and goose are nothing like the bird in the supermarket case. Dark, iron-rich, and unforgiving if you overcook them — which is why marinating matters more here than almost anywhere else in the freezer.

These are the blends we reach for on mallard, teal, honker and snow goose, plus a few that carry over to the grill the rest of the year.

Should I marinate duck or goose breast?

Yes — a wine-based dry marinade overnight will pull the edge off strong birds and tenderize the breast. Duck Marinade was built for it. Then cook hot and fast, and stop at medium-rare.