Drake Spoonbill

To eat a Spoonie or not?  That is the question.  Well, I’m here to tell you, don’t believe the hype!  These sliders will have you hail calling for more!

The Northern Shoveler is a dabbler duck that feeds by dabbling mostly in shallow water.  The Shoveler feeds mostly on various seeds, grasses, algae and duckweed, but is also known to eat aquatic insects, mollusks and crustaceans.  Of course in reality you never know what a duck might eat, especially depending on the time of the season and the location where the duck was harvested.  As a general rule of thumb a late season duck should host a higher fat content. ( Ahh, yes… the prized duck fat!)  The taste of this fat will all depend on diet.  It’s never a bad idea to cut open the breast during harvesting and smell the meat.  If you find that it is overly strong, I suggest purging it several times in salt water over a day until the water pretty much runs clear.


3/4 lbs. of ground duck breast

1/4 lbs. of ground pork

1/2 tbsp of kosher or sea salt

1/2 tbsp of Tony Chachere’s Old Bay or your favorite all-purpose seasoning

1/4 tsp of garlic powder

1/2 tsp of fresh ground black pepper

1 tbsp of Worcestershire sauce

8 slider buns

Sliced pickles

Sliced tomatoes

Sliced onions

Sliced Monterey Jack cheese

Ketchup, Mayonnaise, Mustard & BBQ sauce


In a large mixing bowl mix together the duck meat, pork, all seasonings and Worcestershire sauce.  Form into 8 small patties the size of your buns.  When forming the patties, be sure to make a small thumb sized indention in the middle of your patties.  This helps to keep your patties flat while cooking.  Grill your patties to desired doneness. (I recommend Medium!)  5-10 minutes per side over medium heat.  Dress your sliders as you’d like!