Duck Hunting

Kansas’ duck and goose hunting can be as good as it gets. Public waters and wetlands range from Cheyenne Bottom’s sprawling marshes to thin streams. Kansas’ waterfowl hunting seasons stretch over six months. Limits are liberal. Gorging themselves in rich grain fields, Kansas’ ducks and geese are some of the nation’s most flavorful, too.

Here’s a recipe to easily help convert your next batch of ducks into a classic country dinner.

Kansas’ Chicken-Fried Duck

(This recipe works well with any puddle duck, has also been used with redheads and canvasbacks with good success.)

1.  Fillet meat from breast of ducks. Remove gristle that connects meat to wing. You can save legs and thighs for soup or gumbo stock.

2.  As grandma did with cheap round steak, use a tenderizing hammer to pound the meat to about half its original thickness.

3.  Dredge each “steak” in flour with your favorite seasonings. I use garlic powder, seasoning salt and some black pepper, but it’s up to you.

4.  Next, dip in an egg/milk mixture that’s about three beaten eggs and 1/3 to 1/2 cup milk. Then, dredge again in the seasoned flower.

5.  Fry in about ¼ to ½-inch of vegetable or olive oil warmed to about a medium-high heat.

6.  Watch the steaks, and when the juices are really rising into the breading on top, turn each piece. Cook teal about another 1 ½ minutes after turning. Mallards and pintails may take another 2 to 2 ½ minutes.

7.  As with all waterfowl recipes, it’s important not to overcook the duck. Juices from a poke with a fork should be pink. If sliced into, the meat should also be dark pink and juicy.

Makes good sandwiches, as well as traditional “chicken fried” meal with mashed potatoes, gravy and a good vegetable. (Yes, you can use instant potatoes and a gravy mix.) Duck can also be sliced into finger-sized portions and fixed the same way. Beware cooking times will be reduced.

For more information on hunting in Kansas, go to

Kansas’ Chicken-Fried Duck