Wild Maryland Cookbook​

Butchering Information


DNR Cookbook

Smoked Wild Mallard Duck or Canadian Goose


Submitted by Chef Tom Mueller

This is my variation of a recipe from the website, Hunter, Angler, Gardner, Cook.


It is best not to use breasted fowl and have the bird defeathered. Submerge the fowl in the brining solution for 8 hours under refrigeration. For commercial applications use pink salt.

Brining Solution 5%

  • 1.6 oz kosher salt
  • 1 qt water

Remove the fowl from the brining solution and pat dry. Allow it to dry under refrigeration for 2-3 hours before smoking. Prepare basting liquid.

Basting Liquid

  • 1-2 Cups maple syrup - Reduce the maple syrup by half over very low

Prepare your smoker with hickory chips and adjust to 200 - 220 degrees. When the fowl is dry brush with maple syrup and place in the smoker. You can apply repeated coats of basting liquid during smoking. A breast will take approximately 40-70 minutes and the entire bird will take from 70-90 minutes. Remove the bird when the internal temperature reaches 120 degrees.


Find More Recipes


  • 1.6 oz kosher salt
  • 1 qt water
  • 1 -2 cups maple syrup

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