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"Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit"

Ingredients: duck breasts, parsley...

"For the duck hunters. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947"

Ingredients: steak sauce, eggs, ketchup...

"This is a super easy way to prepare freshly-killed wood ducks. The recipe will also work for teal but if you are cooking Mallards or Black Ducks, I recommend that you cook only one bird instead of two since the latter are much larger. Also, do not use this recipe for diving ducks such as Scaup. This has been my old stand-by wild duck recipe for many..."

Ingredients: cream of celery soup, wild ducks...

"This recipe would be good with any game meat, such as rabbit, prairie chicken or pheasant. Allow 1 to 1 1/2 pounds per person. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: heavy cream, salt and pepper...

"Makes a beautiful presentation garnished with orange segments. The original recipe called for 1/4 cup of caraway seeds, which sounded like a LOT for this sauce. Please feel free to add more caraway seeds, if desired. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

Ingredients: currant jelly, ducklings...

"This is a fine fine rub,..flavor out the wazoo."

Ingredients: garlic powder, ginger powder...

"An easy yet flavorfull way to use that hard won duck"

Ingredients: onions, oranges, salt pork...