Retrieve to Table Recipes: Reelfoot Flyway Series

Reelfoot is the sixth Flyway Series release from GUNNER, which features limited-edition colors that draw inspiration from iconic destinations and honey holes within the four North American flyways. Limited quantities available. A portion of Reelfoot-edition products proceeds will be donated to the local Ducks Unlimited chapter.

The Retrieve

There’s something about watching a dog work that brings a whole new dimension to the hunt. Beyond the excitement of calling in birds and taking the shot, a retriever adds an element of conservation that doesn’t get talked about enough. These dogs aren’t just companions—they’re the bridge between the hunt and the harvest.

At Reelfoot, that truth hits harder than most places. The lake is sprawling and a bit sketchy, with stretches where a crippled bird could slip away if you’re not quick. Without a dog, you’re left firing up the boat to chase down your birds, giving them time to escape. But with a dog, you’ve got eyes, nose, and instinct all working to make sure no bird goes to waste.

This was Dex’s first trip to Reelfoot. To be honest, I wasn’t sure how he’d handle it—new water, tough retrieves, and birds that don’t always fall where you want them to. But watching him step into that challenge was something I’ll never forget. Each retrieve taught him something new, and I could literally see the gears turning as he adjusted—changing how he entered the water, reading the wind, locking in on a cripple. By the end of the hunt, he wasn’t the same dog that started it. He was sharper, more confident, more connected to the work he was bred to do.

That’s where the idea for “Retrieve to Table” was born. It’s more than a clever phrase. It’s the story of a dog completing the hunt—making the retrieve—and of us honoring that work by bringing the bird to the table. It’s the full circle of why we do this: respect for the resource, gratitude for the dog, and the shared joy of a meal earned the right way.

Seared Duck Breast with Blackberry Sauce and Chimichurry

Paired with roasted carrots and broccolini

Duck Breast

Ingredients:

• Duck Breast
• Salt
• Pepper

Directions:

1. Score the fat side of the duck breast and season with salt and let rest. 
2. Place breast on a cold pan and bring up to temperature on medium to high heat. 
3. Cook at a jocular sizzle -- not an inferno, not a gurgle. Think about how bacon sounds in the pan when you cook it, and you have the right idea. How long? It depends. I like my duck medium-to-medium-rare. To do this with small ducks like teal or ruddy ducks, you need only about 3 minutes on the skin side, and you might want to keep the heat higher. Medium-sized ducks like wigeon, gadwall or wood ducks need 3 to 5 minutes. Mallards, pintail, canvasbacks and domestic ducks need between 5 and 8 minutes. 
4. Turn the breasts over. When? Follow the guidelines above, but also use your ears: You will hear the sizzle change; it will die down, just a bit. That's when you turn. Lightly salt the now-exposed skin immediately. Doing this seems to absorb any extra oil and definitely gives you an even crispier skin. 
5. Let the ducks cook on the meat side for less time. I recommend: 1 to 2 minutes for small ducks; 3 to 4 minutes for medium ducks; 4 to 6 minutes for large wild ducks and domestic duck; 5 to 7 minutes for geese. 
6. Take the duck off the heat and let it rest on a cutting board, skin side up. This would be a good time to grind black pepper over it.

Carrots

Ingredients:

• Bunch of carrots
• Salt
• Pepper
• Paprika 
• Thyme
• Olive Oil
• Oregano
• Parsley

Directions:

1. Preheat oven to 400
2. Toss carrots in olive oil and spices
3. Roast carrots until they start to brown, flip and let finish cooking.

Chimichurri

Ingredients:

• 1 Bunch Parsley, roughly chopped
• 1 Bunch Cilantro, roughly chopped
• 6 Cloves Garlic, peeled
• 2 tsp. Red Pepper Flakes
• 1/2 tsp. Kosher or Sea Salt
• 4 Tbsp. Red Wine Vinegar
• 1/2 Cup Olive Oil  
•  1TBS Oregano

Directions:

Combine parsley, cilantro, red wine vinegar, red pepper flakes, olive oil, garlic cloves & 1/4 tsp. salt in the food processor. Blend until smooth.

Blackberry Sauce

Ingredients:

• 1 cup blackberries
• ½ cup chicken stock
• 1 tablespoon balsamic vinegar
• 1 tablespoon brandy
• 1 tablespoon brown sugar
• ⅛ teaspoon ground cloves

Directions:

1. For the sauce, place the blackberries, stock, vinegar, brandy, sugar and cloves in a small pan and bring to a simmer. Continue to simmer for around 15-20 minutes, breaking up the blackberries, and reducing the liquid by around half.
2. Optionally, press the sauce through a relatively fine strainer or mesh to hold back the seeds and other firmer solids. You can make the sauce a day or two ahead of time, chill it covered then re-heat as needed.

Crispy Nashville Hot Duck Breast Sandwich with Cucumber Salad, Chives, and Spicy Mayo on Sourdough

Paired with duck fat fries

Fried Breast

Ingredients:

• Skinless Duck Breast
• Cornstarch
• Water
• Salt
• Pepper
• Garlic Powder
• Chicken Bouillon 
• Canola oil

Directions:

1. Season the duck breast
2. Pour cornstarch/water mixture over breast
3. Toss it cornstarch
4. Fry in oil until crispy

Cucumber Salad

Ingredients:

• Cucumbers
• Red onion
• Salt
• Parsley
• Chili flakes
• Redwine Vinegar
• Soy sauce
• Mayo
• Dill
• Cabbage

Duck Fries

Ingredients:

• Rustic potatoes
• Duck fat
• Salt
• Papper
• Rosemary 
• Parmesan

Spicy Mayo

Ingredients:

• Mayo
• Sriracha
• Sesame oil
• Lime juice
• Chives

Nashville Hot Sauce

Ingredients:

• 1/2 cup unsalted butter (clarified preferred)
• 3 tablespoons cayenne pepper (more or less to taste)
• 2 tablespoons brown sugar
• 2 teaspoons coarse kosher salt
• 2 teaspoons ground black pepper
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1 tablespoon honey (optional)

Directions:

1. Combine the unsalted butter, cayenne pepper, brown sugar, coarse kosher salt, ground black pepper, garlic powder, smoked paprika, and honey in a heavy bottom saucepan. 
2. Stir over low heat until combined. Mixture will not be smooth.

Giving Back

For every Reelfoot Kennel, Food Crate, or Bowl that our GUNNER customers purchase, we will be giving a portion of proceeds back to the local Ducks Unlimited chapter.