Recipes

The best chilaquiles I’ve ever had was at a small Mexican spot in Ridgewood, Queens, NY. I loved it so much I went three days in a row. Everything about the dish was perfection: rich, full of braised goat in a dark red sauce, and the fried tortillas still had just the right amount of texture. Paired...

This recipe comes from MeatEater Cooks—our new culinary series available on YouTube. In this episode, Kevin Gillespie and I both share our favorite duck rice dishes. This classic Cajun dish is a great way to use up the whole duck. It features the gizzard, heart, and liver, and also uses the carcass...

This recipe comes from MeatEater Cooks—our new culinary series available on YouTube. In this episode, Chef Jean-Paul Bourgeois and I both share our favorite duck rice dishes. I first learned this dish when I was a sous chef at Clarklewis in Portland, Oregon, in the early 2000s. I’d never seen a...

I like to follow the mantra "set it and forget it" with this recipe. We're all busy, right? And the two most important steps to making these delicious sandwiches involve waiting. Pop the duck breasts in the brine, tuck them in the back of the fridge, and remove the meat in a few days, then toss them...

Duck confit is a classic among classics. It’s a cooking method that has withstood the test of time, largely in part because of its simplicity: duck legs, slowly cooked in duck fat. It’s simple yet decadent, hearty, and deeply satisfying. If you like duck, tender braised meat, and duck fat, you’re in...

This recipe comes from Episode 2 of Duck Camp Dinners featuring professional chef and hunter Jean-Paul Bourgeois. You can catch every episode of Duck Camp Dinners here. This pot of Franco-Cajun goodness is a duck camp favorite at the Hobo Hilton. It's been said that if it grows together it goes...

When it's too hot to even think about turning on the grill or range, I make tartare. If you’re not familiar, tartare is uncooked meat, chopped fine, mixed with aromatics, and served chilled. It’s basically meat pico de gallo, and it's amazing. As with all uncooked meat preparations, the key is...

Whether you call it a hotdish or casserole, this one-pot meal is the king of Midwest weeknight dinners. It’s also the perfect way to warm your bones after a chilly day shooting ducks and geese. This meal makes use of waterfowl breasts in a way that most dishes don’t. Rather than preparing them whole...

Smoking whole might be the most versatile thing you can do with a duck. It can be served warm straight off the smoker, cooled for a charcuterie board, or incorporated into some other dish like duck ravioli. This also uses the entire animal, which the MeatEater crew always tries to do. Even after you...