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.

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.

Duck Terrine

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

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.

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.…

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.

Duck Stock

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

Duck with Apples

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

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.

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.

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.

Toulouse Sausage

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