# Wild Canada goose and wild Mallard duck w/ orange ginger glaze **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [January 1, 2017, 7:25am UTC](https://community.anovaculinary.com/t/wild-canada-goose-and-wild-mallard-duck-w-orange-ginger-glaze/3923 "2017-01-01T07:25:33Z")\ **Posts on this page:** 4\ **Page:** 1
**Author:** ![Kquim](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/kquim/32/330_2.png) [@Kquim](https://community.anovaculinary.com/u/Kquim)\ **Post date:** [January 1, 2017, 7:25am UTC](https://community.anovaculinary.com/t/wild-canada-goose-and-wild-mallard-duck-w-orange-ginger-glaze/3923/1 "2017-01-01T07:25:33Z")
If you’re an avid hunter like me you’ll realize there aren’t too many sous vide recipes made specifically for wild meat, especially wild (Canada) goose and wild (Mallard) duck. After looking around for some tips on how to cook both kinds of meat I decided to try the following: wild Canada goose @ 60°C / 140°F for 6 hours and wild Mallard duck @ 60°C / 140°F for 2 hours. I would like to confirm with everyone that this turned out great! Both types of meat were seared first, vacuum sealed then sous vide with no herbs or spices added to the bag. I whipped up an orange ginger glaze to drizzle on top of both and it paired perfectly! So in conclusion: Mallard Duck: 60°C / 140°F for 2h Canada Goose: 60°C / 140°F for 6h Glaze recipe: 1 cup of orange juice, 1 in³ of grated ginger, 1 tbsp soy sauce, 1 tbsp honey, 1/2 tsp worcestershire. Reduce until thick and syrupy. If anyone else has experience sous vide-ing wild duck or goose I’d love to hear how you cook it! ---
**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Post date:** [January 2, 2017, 1:39pm UTC](https://community.anovaculinary.com/t/wild-canada-goose-and-wild-mallard-duck-w-orange-ginger-glaze/3923/2 "2017-01-02T13:39:02Z")
Sounds amazing. Duck is my absolute favorite. I usually SV the breasts around ~130F, and then I do the legs at 167F for 12 hours, submerged in some of the fat for a confit result. It’s incredible. ---
**Author:** ![Kquim](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/kquim/32/330_2.png) [@Kquim](https://community.anovaculinary.com/u/Kquim)\ **Post date:** [January 2, 2017, 6:13pm UTC](https://community.anovaculinary.com/t/wild-canada-goose-and-wild-mallard-duck-w-orange-ginger-glaze/3923/3 "2017-01-02T18:13:07Z")
Thanks for the info! You mentioned cooking the legs for 12 hours @ 167°F / 75°C but didn’t mention how long you cook the breasts for @ 130°F / 55°C; 12 hours as well? You also mention using the fat, I’m guessing this is a nice plump farmed duck you’re working with? ---
**Author:** ![colewagoner](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/colewagoner/32/48_2.png) [@colewagoner](https://community.anovaculinary.com/u/colewagoner)\ **Post date:** [January 2, 2017, 7:44pm UTC](https://community.anovaculinary.com/t/wild-canada-goose-and-wild-mallard-duck-w-orange-ginger-glaze/3923/4 "2017-01-02T19:44:25Z")
Oh, sorry!Breasts for 1-2 hours. Ya, these are American farmed ducks. Lots of fat to render off.