The best way to get to Paula Wolfert’s house is to start out by the duck pond in the Sonoma town square. Drive east through a neighborhood of beautifully maintained Victorian and Craftsman-style homes ...

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 ...

His Restaurant: Eyval, in Brooklyn, N.Y. What He’s Known For: Interpreting Persian cooking with nuance and delicacy. Refining regional-Iranian dishes with creativity and the freshest seasonal ...

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 ...

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 ...

This week, cooking instructor Nina Fattahi from Super Delicious with Nina, shows Tina Redwine how to make crispy duck breast. Take the duck breast out of the packaging and blot it dry with paper ...

Traditional French, Chinese and high-end restaurants aren't the only local venues for duck. You can sample it at a stylish Italian restaurant in a mall and at a no-frills gourmet cafe in a Conoco gas ...

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 ...

Soy sauce, honey, Chinese five spice, and hoisin season this rich duck with incomparably crispy skin. This delicious roast duck dish popularized in Beijing is known for crispy, intensely golden brown ...

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 ...