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 ...

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 ...

About 15 years ago, traveling along the Italian Riviera, I’d had all I could take of the brave new Italian foods I had just discovered: walnut cream sauce and sun-dried tomatoes and gnocchi and fresh ...

This rich duck sauce is the basis of a dish called bigoli all’ anatra after the thick, rustic semolina spaghetti called bigoli, in Verona, hometown of Chiara Conti of Fabiolus Cafe on Melrose. At ...

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 ...

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 ...

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 ...