Video: How to Spatchcock a Duck

How to Grill a Whole Duck

A properly grilled duck will yield juicy medium-rare meat with crispy skin on the exterior. Scoring the skin and cooking on a super hot grill are vital to success. Working with a deboned duck also ensures even cooking. To see a detailed video on that process, click here. Need to upgrade your duck hunting gear? Check out our waterfowl essentials page here for deals on gear that'll help you limit out and fill your freezer.

Video: How to Make a Poke Bowl with Kimi Werner

Poke bowls are a staple form of comfort food in Hawaii. They can be sweet, salty, spicy, or all of the above. Customizing your own poke bowl is what makes them such a treat. The cold fish and hot rice combo demands that this dish is eaten upon serving and the variety of toppings to choose from is quite endless. Usually yellowfin tuna is the fish of choice for poke, but any fish that is good to eat raw and can be cubed into boneless, skinless...

How to Cook the Perfect Duck Breast

A perfectly cooked duck breast should have crispy, savory skin—a reward so good that it makes the tedious job of plucking worthwhile. Developing that crust and getting a juicy, medium-rare center is easy to do in theory, but can be tricky in practice. I’ve cooked a lot of waterfowl in my life, using birds from different regions with diverse diets. These variables make wild ducks and geese beautifully unique and delicious, but it also makes them...