It’s the holiday season in the Chesapeake; a time for fellowship and celebration. Fall, in all of its transformational and vibrant beauty is one of my favorite times of the year. There’s something about the changing of the season and the crisp mornings, colorful foliage, and opportunities to enjoy the outdoors in fresh and exciting ways that always reinvigorate my passion and connection to nature. While it feels like so many traditions and outdoor activities are unique to fall, few things about this time of year excite me more than preparing and enjoying delicious food with friends and family. When that food intersects with tradition and an opportunity to enjoy time in the field, count me in!

Before we get into the recipe, here’s a little backstory. If you’re eager to get to the recipe, I won’t be offended if you skip ahead! A few weeks ago, I visited Maryland’s Eastern Shore with my dad, brother, and 16-year-old son to pursue one of the most interesting ducks in the Chesapeake. Wood ducks are not only eye-catching, but also unique compared to most waterfowl. For starters, as their name suggests, wood ducks nest in hollow tree cavities instead of on the ground. This is made possible by sharp branch-grasping claws found on their feet. Living in the forest also requires wood ducks to be agile in flight, as they navigate the thickest timber. If you’re lucky enough to have a good look at one, you’ll be blown away by their colorful and intricate plumage. They’re truly spectacular.

Painted with gold, orange, purple, blue, green, black, and white, Wood Duck feathers are intricate and beautiful.

Painted with gold, orange, purple, blue, green, black, and white, wood duck feathers are intricate and beautiful.

Wood ducks are one of the great conservation success stories of the Chesapeake. Once nearly extirpated due to habitat loss and the demand for fresh meat in the then-growing cities of Philadelphia and New York, wood ducks have made a miraculous recovery. With the help of conservationists and the return of healthy forests and wetlands, wood ducks are now found across much of their native range. To learn more about wood ducks and see how you can get involved in helping create healthy wood duck habitat, visit our blog post Wood Ducks 101.

The author's daughter builds a Wood Duck nesting box during a youth conservation day hosted by Delta Waterfowl at Hopewell Fish and Game Association.

The author’s daughter builds a wood duck nesting box during a youth conservation day hosted by Delta Waterfowl at Hopewell Fish and Game Association.

The Recipe

After a successful day in the field, we found ourselves with enough duck breasts to make a delicious addition to our family’s Thanksgiving menu. In the United States, duck doesn’t always make its way onto the menu at modern holiday gatherings. Traditionally, it would have though, and across the world, many cultures still favor duck as a protein-dense and flavorful meal often served for holidays and celebrations. When you get a taste of this quick and easy recipe, you’ll likely find yourself considering it for your next get-together.

Ingredients:

  • 2-4 duck individual breasts 
  • 1/4 cup kosher salt
  • 1 tsp ground black pepper
  • 1 quart (32oz) of water
  • Your favorite seasoning (we used Traeger Anything Rub)

Brining

If you’re using farm-raised duck, this first step is optional. For those of us using wild duck, brining helps draw some of the blood out of the meat, which helps improve the flavor. Regardless of where your meat comes from, brining will make the meat more tender. If you have the time, it’s worth the wait.

  • Add 1 quart (32oz) of water to a pot and bring to a boil
  • Add 1/4 cup of kosher salt and 1 tsp ground black pepper to the water and stir until dissolved
  • Reduce heat and let the brine mixture cool
  • Once cool, place the brine, either in the original pot or by transferring to a bowl, into the refrigerator until the temperature of the brine is below 40F°
  • Add the duck breasts to the brine and refrigerate for 8-10 hours
  • Remove duck breasts from brine and pat them dry with paper towels

Cooking

If you’re skipping the brine, begin here

  • Preheat grill to 500℉
  • Place duck breasts on a baking sheet and lightly coat on both sides with your favorite seasoning (we used Traeger Anything Rub)
  • Let duck breasts rest for 10 minutes as grill heats
  • Once grill reaches 500℉, grill breasts skin down for 4 minutes. Flip and grill other side for 4 mintues.
  • For medium-rare, remove duck breasts from grill when they reach 130℉ (internal) and let rest until they reach an internal temperature of 135℉ *Pay attention to these temperatures as duck is easily overcooked.
    Slice and dig in!

With a delicious meal on the table and the opportunity to enjoy it with friends and family, recounting memories from a successful day on the Eastern Shore, it’s difficult to ignore all of the work that made it possible. The Chesapeake Bay watershed is a critical resource for recreation, industry, seafood, agriculture, and tourism. It’s home to over 18 million people who rely on it for drinking water and 3,600 species of plants and animals who rely on it for habitat. For over five decades, we have been working to protect that resource. Success stories like that of the wood duck are evidence that our efforts are making a difference. I hope you enjoy your holiday season! Thank you for your continued support!