To help promote National Wild Game Meat Donation Month, throughout November we will spotlight wild game recipes. Today’s recipe comes to us from Greg Gianforte, Governor of Montana, courtesy of the September-October edition of Montana Outdoors. 

Montana’s wild landscapes fuel my passion for duck hunting, a tradition I cherish each season. I generally get out two or three times, often jump-shooting mallards along Bozeman’s East Gallatin River or hunting at a friend’s ranch brimming with ducks.

When I’m in a blind, a talented Labrador retrieves for me, but I’m just as happy wading in myself to fetch a downed bird. The blind is more than a tool for hunting—it’s a sanctuary of camaraderie. I love the time spent with friends and family trading stories, perfecting our duck calls, and watching flocks commit to our decoys under Montana’s vast sky. 

Mallards are my favorite duck to cook and share. My go-to dish, Montana Moo Shu Duck, transforms the hunt into a meal. I combine mallard breasts, hoisin sauce, and a nice dark beer such as Big Sky Brewing’s Moose Drool, in a slow cooker set to low. Once it’s good and tender, I shred the meat with some plum sauce, wrap it in warm flour tortillas, garnish with sliced scallions, and serve. 

Bursting with flavor, this dish celebrates Montana’s proud outdoor heritage and the joy of sharing good food with great company.

Ingredients
6 mallard breasts, skinned and deboned
8 oz. jar hoisin sauce
1 can Moose Drool or other dark beer
2 rounded T. plum sauce
2-3 scallions, chopped
12 flour tortillas

DIRECTIONS
Place duck breasts in slow cooker on low with hoisin sauce and beer. Cook 4 to 5 hours. Move meat to bowl and shred with forks. Add remaining sauce from slow cooker to a bowl along with plum sauce, then mix. Serve in warmed tortillas along with thin-sliced scallions.

Preparation time: 15 minutes 
Cooking time: 4-5 hours

Serves 6

– Greg Gianforte, Governor of Montana