British

British Game Pie

How to make hand-raised pies with game. This one is a huntsman's pie, an English classic hand pie made with a hot water crust.

Ducks and Geese

Seared Canada Goose Breast

This is the best Canada goose breast recipe if you want to eat it like a steak or a London broil. Reverse seared goose breast sliced thin and served simply.

Charcuterie

Duck Terrine

Making a duck terrine is not as hard as you might think, although you do need some equipment. Why bother…

Asian

Duck Noodle Soup

A Cantonese duck noodle soup recipe that works with wild or farmed duck. Roast duck with noodles, a duck broth, mustard greens and ginger. Simple and refined.

French

Bigarade Sauce with Duck

Duck with bigarade sauce is the original duck a l’orange, dating back to at least 1825, and likely before that.…

Ducks and Geese

Pulled Duck

Pulled duck is very close to pulled pork, and can be done in several ways for different results. Here's how to make it at home. Works great with geese, too.

Ducks and Geese

Duck Stock

Duck stock is a foundational ingredient in my kitchen. It stands in for beef stock around these parts. And even…

Ducks and Geese

Duck with Apples

Duck with apples is a classic combination, especially in France, where there is a similar dish called chicken Normandy that…

Ducks and Geese

Duck Burgers

Duck or goose burgers are a great use for skinless meat. Here's how I make them, with caramelized onions, cheese and homemade mayo.

Ducks and Geese

Duck Fesenjan

A recipe for Persian fesenjan, made with duck or goose. Fesenjan is a thick stew that hinges on walnuts and pomegranate molasses. Chicken or pheasant work well, too.

Ducks and Geese

Duck Stew

A classic French duck stew done as a garbure, which is a country stew thick enough to stand a spoon in. Great with goose or duck legs, or venison shoulder or neck.

French

Toulouse Sausage

Toulouse sausages are the classic ingredient in cassoulet, that hearty bean, confit and pork extravaganza that is a hallmark of…