Duck can be intimidating, but this balsamic cherry-glazed duck makes it surprisingly doable. The rich, crispy skin pairs with a tangy cherry glaze for a dinner worth the effort. This recipe walks you ...

A tasty holiday dinner that's yummy year round. What You Need: 1 duck breast 1/2 cup port 1 cup low sodium duck or chicken ...

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 ...

Discover a traditional Cantonese roast duck recipe with marinade and hoisin glaze. Step-by-step instructions for a succulent, crispy finish.

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 ...

If you’re like I used to be, maybe I should have titled this article YOU EAT DUCK! Or IS DUCK EVEN EDIBLE? I used to dutifully eat duck since I’d shot them, but it sure wasn’t an enjoyable experience.

Most people moving from a hotel room to an apartment might be excited about having their own bedroom or living room. For New Jersey Devils defenseman Eric Gryba, he couldn't wait to get into the pots ...

Julia Collin-Davison makes Bridget Lancaster Duck Breasts with Port Wine-Fig Sauce. Toni Tipton-Martin tells the story of the Tatin sisters and the history of their namesake dish, and Bridget makes ...