The Lake Gaston Cookbook: Our Favorite Duck Recipes

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The Lake Gaston Cook Book

A Duck Dynasty

Lake Gaston

Recipes Courtesy of Maple Leaf Farms

Lake Gaston Hot Duck Wings

The sweet and spicy flavors of homemade Lake Gaston style hot sauce make a perfect coating for duck wing drummettes.

Prep Time {10 min}

Cook Time {23 min}

Serving Size {Approx. 15 drummettes}


2 lb. Maple Leaf Farms Fully Cooked Duck Wing Drummettes

Spicy Coating:
2 Tbsp. Cayenne Pepper
1 Tbsp. Light Brown Sugar

1/2 cup Lard or Duck Fat
3/4 tsp. Sea Salt
1 tsp. Black Pepper
1/2 tsp. Paprika
1/2 tsp. Garlic Powder

Stir together dry ingredients in a heat-proof bowl.

Melt lard/duck fat on stovetop just to boiling point. Pour melted fat onto dry ingredients. When fat stops bubbling, stir ingredients together to make sauce.

Prepare wings according to package directions. Put wings into large bowl; add sauce and toss to coat.

Beer Suggestion


Duck with Black Bean and Sweet Corn Salsa in Tortilla Cups


Prep Time {15 min }

Cook Time {0}

Serving Size {70 Pieces}


1 Maple Leaf Farms Roast Half Duck

1 Cup Cooked Black Beans

2 Tbsp Chopped Cilantro

1 Cup Sweet Corn Kernels


1 Jalapeno Pepper, finely diced

2 Tbsp Vegetable Oil

1 Cup Diced Tomatoes

1 Small Onion, finely diced

2 Limes

To Taste Salt and Pepper

1 Pkg Mini Tortilla Cups


  1. Remove skin from roast half duck. Remove meat from bones; finely shred meat.
  2. Mix all ingredients except limes and tortilla cups in a non reactive bowl.
  3. Juice the two limes and add juice to mixture. Season to taste with salt and pepper.
  4. Spoon mixture into tortilla cups. Garnish with sprigs of cilantro. Serve at room temperature.


Duck Tacos

Prep Time {10 min}

Cook Time {3 min}

Serving Size {6 servings}


For the Spice Blend:
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Oregano, crumbled
1/2 tsp. Chili Powder
1/4 tsp. Salt
1/8 tsp. Cayenne

For the Filling & Toppings:

3 Tbsp. Water
1 Half Duck, Maple Leaf Farms Roast *, thawed
1 Tbsp. Vegetable Oil
12 Ready-to-eat Regular-size Taco Shells, warmed according to package directions
16 oz. can Refried Beans (or make your own)
Shredded Iceberg Lettuce or Finely-shredded Cabbage
Chopped Tomatoes
To Taste, Shredded Cheddar Cheese or Mexican Cheese Blend
Prepared Salsa
Light Sour Cream (optional)

*You can also use Fully Cooked All Natural Pulled Duck Leg, shredded Duck Leg Confit meat or Rotisserie Half Duck meat.


  1. Make the spice blend: Add the ingredients to a bowl and stir well to combine.
  2. Make the fillings and toppings: Shred enough duck meat to yield 2-1/2 cups. Heat the oil in a nonstick skillet over medium heat. Add the duck and spice blend and stir to combine. Stir in the water and cook, covered, for 3 minutes, stirring frequently. Divide the filling among the taco shells. Add refried beans if you like. Top with the lettuce and tomatoes, and sprinkle with cheese. Spoon on the salsa and sour cream, if desired. Serve immediately.

Note: In a pinch, substitute about 1 tablespoon of your favorite packaged chicken taco seasoning mix for the spice blend.

Beer Suggestion

Sweet Potato and Duck Chowder

Prep Time {20 min}

Cook Time {45 min }

Serving Size {6 servings }


1 lb. Maple Leaf Farms Skinless, Boneless Duck Breast Meat**, cut into 1 to 1-1/2 inch pieces

4 tablespoons olive oil

1/2 lb. Maple Leaf Farms Ground Duck Sausage, cooked

1/2 cup minced shallots

2 tablespoon minced garlic

2 cups peeled 1/2-inch diced sweet potatoes

1 stalk celery, diced

2 Granny Smith apples, peeled, cored and diced

2 cups chicken stock (or duck stock, if you have it)

1/2 cup dried cranberries

1 cup heavy cream

2 cups whole milk

2 tablespoons flour

3 tablespoons chopped chives

Salt and black pepper


  1. Heat 2 tablespoons of the olive oil in a skillet or sauté pan. Add duck meat and sauté for 2 minutes, then flip over and sauté other side for another 2-3 minutes. Duck should still be slightly pink inside. Set aside.
  2. Heat remaining oil in a soup pot. Add the ground duck sausage and cook about 1 minute. Then the shallots and continue sautéing for 2 minutes. And the garlic, celery, sweet potatoes, apples and chicken stock. Bring to a boil. Cover and cook for about 15 minutes or until the potatoes are barely tender.
  3. Add the cranberries, cream, milk, and flour to the soup and stir until it reaches a smooth consistency. Cook until the soup begins to thicken. Add the cooked duck meat and chives. Season to taste.

Beer/Wine Suggestion

Duck Bacon Burgers

Add spices to All Natural Ground Duck and top with Duck Bacon for a juicy, flavorful alternative to beef burgers. Great on the grill!

Prep Time {10 min}

Cook Time {10 min}

Serving Size {6 servings}


2 lb. Maple Leaf Farms All Natural Ground Duck
4 Tbsp. Bread Crumbs
2 Tbsp. White Onion, minced
1 tsp. Minced Garlic
1 tsp. Paprika
1/4 tsp. Chili Powder
Salt and Pepper, to taste
Canola Oil

6 strips Maple Leaf Farms Duck Bacon, halved

3 Tbsp. Maple Leaf Farms All Natural Rendered Duck Fat

6 Hamburger Buns

6 slices Cheddar Cheese


  1. Heat grill to medium-high heat.
  2. Mix burger ingredients, except for salt and pepper, in a large bowl. Divide mixture into six equal parts and form into patties. Generously season each side of all six patties with salt and pepper.
  3. Lightly brush grill rack with canola oil. Place burgers on rack and cook, flipping frequently until internal temperature of burgers reaches 155 degrees F.
  4. While burgers are cooking, place bacon on grill and cook until crisp.
  5. Once burgers are done, remove from heat and let sit 3-5 minutes. Brush insides of hamburger bun halves with duck fat and toast lightly on the grill. Serve each burger on a toasted bun with two bacon half-strips and top with cheese and desired condiments.

Lake Gaston Grilled Mac and Cheese with Duck Bacon

Take mac ‘n cheese to a new level with Duck Bacon for a gourmet meal finished on the grill.

Prep Time {15 min}

Cook Time {25 min}

Serving Size {4 – 6 servings}


1 lb Cavatappi or Macaroni Pasta

4 Tbsp Butter

2 Tbsp Flour

2 cups Warm Milk

1-1/2 cups Sharp Cheddar Cheese

1/2 cup Gruyère Cheese

To Taste, Salt and Coarsely Ground Black Pepper

5 slices Maple Leaf Farms Duck Bacon, cooked and chopped

1/3 cup Shredded Parmesan cheese

Panko Breadcrumbs

To Taste, Paprika


  1. Preheat grill to 350 degrees F.
  2. In a large saucepan, cook macaroni in salted, boiling water on the stove until al dente. Drain and set aside.
  3. In a 12-inch cast iron skillet heated to medium, melt butter. Add flour while stirring with a spoon or whisk. Slowly add warm milk, stirring constantly until the sauce is smooth. Add cheddar cheese, stirring until melted, and then add Gruyère, salt and pepper. Stir until melted. Add pasta and chopped duck bacon, stirring until evenly coated in the cheese sauce.
  4. Transfer skillet to the grill and sprinkle with Parmesan, breadcrumbs and paprika. Cover grill and cook 15-20 minutes, or until top is browned and slightly crispy.

Note: This recipe can be finished in a preheated 350 degree F oven instead of on the grill.

Enjoy a Bottle of Cotes du Rhone Red, California Zinfandel or Chianti with this dish.

Duck & Portobello Pad Thai

Prep Time {10 min}

Cook Time {20 min}

Serving Size {4 servings}


1 lb. Maple Leaf Farms Ground Duck Meat, thawed

1 tsp. Salt

2 Tbsp. Minced Garlic

8 oz. Pad Thai Noodles(dried rice stick noodles)

Boiling Water

1/4 cup Hoisin Sauce

Quarter cup Fresh Lime Juice

1/4 cup Vegetable Broth or Chicken Broth

3 Tbsp. Fish Sauce

2 Tbsp. Honey

2 heaping tsp. Crushed Ginger

1-1/2 tsp. Asian Chili Hot Sauce

1 Tbsp. Peanut Oil

4 oz. Portobello Mushrooms, chopped (2 cups)

1 Egg, lightly beaten

One cup Shredded Carrots (packaged)

1 medium Julienne Red Bell Pepper, slivered

3 cups Shredded Fresh Spinach

4 cups Green Onion, cut diagonal in 1/2-inch segments

1 cup Cilantro, roughly chopped, divided

1 Tbsp. Toasted Sesame Seeds

1/2 cup Toasted Peanuts, chopped

Lime Wedges


  1. Combine ground duck, salt and garlic. Set aside.
  2. Place noodles in large bowl and cover with boiling water. Set aside for 8 minutes and drain.
  3. Whisk hoisin sauce, lime juice, vegetable broth, fish sauce, honey, ginger and chili sauce together. Set aside.
  4. Heat the oil in a preheated skillet or wok. Cook portobellos on medium-high for 3 minutes, stirring frequently. Push the mixture to one side and fry ground duck until almost completely cooked, about 4 minutes. Mix the portobellos and duck and push to one side. Stir 3 tablespoons pad thai sauce over duck mixture until well mixed. Push mixture to one side.
  5. On opposite side of skillet, cook egg on medium until cooked through. Add carrots, red bell pepper and spinach, cook for 2 minutes. Mix duck, egg and spinach mixture together. Pour mixture into a bowl and keep warm. Salt to taste.
  6. Pour pad thai sauce into skillet. Over high heat bring sauce to a boil and cook 2-3 minutes to thicken. Add green onions and noodles and cook for 1 minute. Salt to taste.
  7. Pour noodles into serving bowl. Stir 1/2 of the cilantro with the noodles. Top with duck mixture. Sprinkle with sesame seeds, peanuts and remaining cilantro. Serve with lime wedges.


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Lake Gaston’s Specialty Food and Wine Store

Main Street Produce

100 East North Main Street

Littleton, North Carolina 28750


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