Every season, we talk about everything you may want to consider when it comes to waterfowl. Sharing our love of this sport is such an important part of doing what we do. At the end of the day, it comes back to why we do what we do. Waterfowl hunting is about more than limits and straps full of birds. It’s about family, friendship, tradition, and the meals that tie it all together. As long as we’re staying safe, following the laws, and hunting ethically, we each get to decide how we use our bounty. For us, that means turning wild game into an unforgettable meal and sharing it with the people we care about.

If there’s one piece of advice I’ll never stop giving, it’s this: take care of your meat immediately. Don’t throw birds in the corner of the truck and hope for the best. Cool them down, clean them right, trim out the shot, and treat every ounce like it matters. Proper handling in the field is the foundation of every great recipe.

Once you’ve done that, get creative. A couple of simple tips that most hunters overlook: Soak duck breasts in a light brine to pull out excess blood, and keep your cooking hot and fast. Cast iron sears lock in moisture and flavor. Little things like this separate “good” from “mouthwatering.”

We love to share our passion for wild game cooking, so we’ve included a couple of recipes for you to try, and if you like what you see, head over to The Provider website, YouTube, and social channels! And of course, don’t forget about everything we’re putting out through The Fowl Life. Make sure you don’t miss Season 17 of The Fowl Life on Outdoor Channel. We’ve got hunts, stories, and plenty of recipes coming your way.

Until then, enjoy this recipe from our Midwest host and wild game cook extraordinaire, Joel Kleefisch; keep respecting the hunt, keep pushing your craft, and of course, keep talkin’.

Mallard à la King

Ingredients
4 Mallard breasts
2 cups heavy cream
3 tbsp butter
3 tbsp flour
1 cup chicken or duck stock
3 tbsp Provider Flakey
1 cup of frozen peas
1 can or 1 cup of fresh mushrooms
2 tbsp minced garlic

— In a cast-iron skillet, melt butter and stir in flour until bubbling and a paste-like consistency.
— Whisk in cream, stock, and seasoning until it thickens into a gravy consistency.
— Add peas, mushrooms, and minced garlic.
— In a separate skillet, dust the 1-inch cubes of mallard breast with flour and sauté in butter or olive oil for about 3 minutes.
— Place the duck breast into the sauce immediately before serving over rice or noodles. Garnish with parsley and serve.