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 ...

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 ...

Wash duck inside and out and dry on paper towels. Discard tail and oil glands as described in previous recipe. Combine all remaining ingredients and heat in a small pan until honey melts and a smooth, ...

Perfect medium rare duck breast with crispy, crunchy skin, tender juicy meat – pan seared to perfection in minutes and topped in a lightly sweet orange sauce. I was intimidated when I first started ...

Duck confit: A duck leg after it has been removed from the fat. The leg will then be skinned and the meat removed from the bone to go into Duck Confit Mac and Cheese at Cavan restaurant. (Photo from ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...