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 ...

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 Gourmet's Holly Hearn.

This oven-roasted duck with potatoes is a surprisingly easy recipe that delivers incredible flavor. With crisp, golden skin ...

Prunes that have soaked in Armagnac for six months, minimum. The blood of a freshly killed hare. Nine pounds of fresh fava beans, husked and peeled. A 6-inch-thick bed of pine needles. One dish alone ...

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 ...

Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it’s been out of reach of ...