Like Chinese BBQ? You’ll love this recipe. Use duck legs or goose legs, braised in Chinese barbecue sauce.
Ducks and Geese
When life gives you fat duck or goose livers, sear them simply and serve with a salad.
To pluck or skin? It’s a question all bird hunters face. Most of a bird’s distinctive flavor is in its skin and fat, but plucking can be tricky. Here’s how to go about it.
This dish is so simple, all the flavors come together beautifully. And if you’ve never made homemade spatzle, it’s easier than you think.
Duck or goose confit, chopped and stuffed in a taco, served with special salsa verde. So good.
Too many hunters hate on snow geese. They are not “sky carp.” They are more like flying grass-fed beef. Here’s how to cook them.
Julia Child’s classic recipe for duck a l’orange, made with a very fat mallard. This is the recipe that made this dish so famous 50 years ago.
A Spanish goose recipe where you slow-cook the goose, shred the meat and serve it with lots of lemon. A great recipe for snow geese or Canada geese.