Often used in Asian cuisine as well as in French cooking, duck meat is slightly darker in color than chicken or turkey, but is nonetheless still delicious—especially when you've got to right recipes ...

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

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 ...

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 ...

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 ...

The jalapeño popper—a combination of pepper, cream cheese, and bacon—is a hunting-camp (and tailgate) classic. With either a slice of duck or dove breast, it’s the best way to introduce the ...

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 ...

This beef stew flavor benefits from a quick sear in a pan before going in the slow cooker but this can be done the night ...