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 ...

As the old saying goes, all good things must come to end. Jan. 31 marks the end of duck season in Tennessee, Mississippi and Arkansas. Duck hunters across the region will be cleaning and packing up ...

Place the skinned duck halves in a crockpot. In a saucepan, sauté the minced onion in the butter. Add the orange juice, dry mustard, salt and currant jelly. Cook and stir until the jelly is melted.

My mother once cooked a marvelous duck a l’orange and, although it was a lifetime ago when she was single and living in New York City, she still talks about it. The dish, though I’ve never tasted it, ...

You’re depriving yourself,” writes Steven Rinella, “if you’re not retaining giblets from your waterfowl and uplantd birds.” In his new book, The MeatEater Fish and Game Cookbook , the TV host, ...

As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter.

This domestic duck recipe pays homage to the wintering wild ducks on the Texas High Plains that feast on peanuts and waste grains such as corn and wheat. You’ll be baking the dressing simultaneously ...

Louisiana Mallards in Mandarin Glaze is one way to prepare the ducks, which are plentiful in South Louisiana. (Photo from 'Encyclopedia of Cajun & Creole Cuisine,' December 2004, Chef John Folse and ...