This roast duck has rich, crispy skin and is scented with lemons and oranges. Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef and recipe developer who graduated ...

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 ...

Duck breasts are ideal for making a quick but elegant meal. The breasts from birds fattened for foie gras are large and quite expensive (they are usually labelled magret de canard), but there is ...

Duck Fesenjan (slow-cooked duck in a pomegranate and walnut sauce) This duck is incredibly succulent, slow roasted for six hours and served with a slightly sweet sauce that's a blend of walnut and ...

When buying ducks, ask your butcher for Pekin or a Pekin hybrid like the Mulard. Most likely the ducks will be sold frozen, so prepare ahead and leave at least one day for it to thaw in the ...

Succulent golden-crusted duck with a “wintry” note of cowberry bitterness... This dish is sure to take pride of place on the festive table! At 16th-century tsarist feasts, baked swans, peacocks and ...