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 ...

America's Test Kitchen demonstrates how to achieve perfectly crispy skin and juicy meat with this foolproof pan-seared duck breast recipe.

For chef Anita Lo, this recipe is a fall go-to. She prefers using Long Island duck (aka Pekin duck) for its rich flavor and fat content. “I love cooking duck because every single part of it is usable, ...

1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...

As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter.

The duck fat caramel will be perfectly thick and sweet by the time the apples are tender, providing a rich sauce that pairs perfectly with smoky duck breast. Angie Mar is an American chef, ...

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 ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

Some people mark the start of fall with an apple pie. Others start breaking out the big reds from their wine cellars. Me? I’m a bean boy. All it takes is the first sign of a nip in the air or the ...