Duck

The lauded chef shares a Portuguese rice dish from his new 34 Restaurant & Bar in New Orleans

Breast fillets, salt, fruit, and cast-iron add up to one crowd-pleasing appetizer

Green-winged teal are up, and some other species also saw increases. But it’s a mixed bag as waterfowlers prepare to head into the blinds.

A savory hunt camp breakfast tastes like fall in the South

A beloved, warming recipe passed down through three generations of family

Sweet mango chutney and duck come together over crispy bread for a bite-size snack

An approachable appetizer from Arkansas’s Strait Lake Lodge, plus a chef’s tip for prepping wild game meat

Cook up a juicy duck and brisket burger that holds up to all your favorite toppings

Louisiana’s Grosse Savanne Lodge dresses up duck with tangy pomegranate sauce and a Cajun flair

Whether a rubbed-and-roasted centerpiece, a rum-infused appetizer, or real-deal duck soup, these five recipes—from five of the South’s top hunting lodges—showcase wild waterfowl in all its flavorful beauty

A savory main course to star on your fall table—plus a resource for mail-order duck

Bold spices and a flavorful pan sauce amp up chef Meherwan Irani’s decadent duck

An over-the-top Cajun creation from the founder of Popeyes

A post-hunt bourbon libation with a touch of the swamp

Bright flavors punch up a classic game dish for a brag-worthy weeknight dinner

If you’re new to sous-vide cooking, chef Hugh Acheson’s recipe for duck breast and warm mushroom salad, from his latest cookbook, is a great place to start

Virginia chef Wade Truong shares his recipe for a tradition-worthy holiday centerpiece

Whether you bring it home from a blind or a butcher shop, when it’s seasoned, smoked, and sliced, it makes a bold party-platter statement