For something so small and simple, a wild duck breast is too often tragically disrespected on plates at duck camps and around the family dinner table. Words such as “greasy” and “tough” or ...

With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

Looking for a way to use the ducks from this season? Check out this recipe for Thai-style duck fried rice from Game Girl ...

Even though duck breasts are easy to cook, they still feel fancy to me. Their full flavor, rich, meaty texture, and air of sophistication suit them well for a special dinner — perhaps for Valentine’s ...

Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, wildgameandfish.com, and ...

Stuffed, roasted duck breasts served with a port reduction have the magical ability to elevate any occasion. This elegant ...

1. Pat the breasts dry with a paper towel. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern of cuts about 3/4-inch apart. Sprinkle ...

First, let me put your mind at ease: this is easy to prepare. It just takes a few extra steps and a bit more focus. When I say focus, all I mean is using a sharp knife to score the duck breast skin ...

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is not necessary when making the “rich and glistening” duck legs at home, said Melissa ...