Recipes

Steak frites is a classic, and the dish is just as elegant when made with wild duck. I pluck duck breasts every chance I get, but if you’re not one to keep the skin, the Stilton-chive compound butter will make up for any lack of richness and flavor. You could use any blue cheese you like for this...

I'm a sucker for lasagna. It's one of my favorite dishes in my mom's meal rotation that I grew up eating almost every week. Turning it into a soup seemed like a natural transition and something fun to do and eat. This recipe does make a lot of food; I probably ate seven or eight bowls before it was...

This recipe isn’t exactly duck confit, but it’s a simpler, less fussy method that’ll satisfy your craving for duck. You even get a side dish: What’s better than creamy, herby potatoes bathing in a pool of rich, golden deliciousness?

Routeed ducks is a name of a recipe that is hyper-local to the south Lafourche parish in southeastern Louisiana. I grew up 45 minutes north, and I never knew this recipe to be called by this name. The common vernacular in south Louisiana considers this recipe to be a “rice and gravy” recipe. The...

Pastalaya is a modified cajun dish based on the classic jambalaya, but it uses pasta instead of rice. It's the perfect meal to whip up in camp and is sure to fuel your crew for an early morning hunt. This recipe comes from the first episode of Duck Camp Dinners Season 2! click here to watch the new...

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...