Duck & Game Birds

This is essentially orange-glazed duck with the crispiest skin you’ve ever experienced. Surprisingly straightforward to make. And even easier to accept the accolades for afterward.

• Quick Glance
• 2 H, 15 M
• 2 D, 4 H
• 0

When it’s Thanksgiving for just a few of you, your response is game hens with a sweetly tart and pleasingly peppery glaze and a lovely little pine nut bread stuffing. Makes just enough.

• (2)
• 1 H
• 2 H, 30 M
• 6

An elegant and easy riff on steak au poivre that’s made with duck breast rubbed with garlic and peppercorns and cooked to a magnificently rosy medium-rare.

• (1)
• 30 M
• 1 H, 40 M
• 4

Jambalaya get a new look with this recipe. Duck breasts are grilled then added to the pot along with rice, ham, onions, and bell peppers. Hot and spicy.

• Quick Glance
• 1 H, 20 M
• 1 H, 45 M
• 0

This luxe little number with a pan sauce reduction of late-harvest Chardonnay is best reserved for when you truly, madly, deeply love your guests.

• Quick Glance
• 45 M
• 45 M
• 6

Truly impressive and a heck of a lot less fussy than it looks. Tastes pretty darn phenomenal, too. Sign us up.

• (2)
• 1 H
• 2 H, 10 M
• 10

Imbued with the intoxicating fragrance of lychee, black tea, star anise, cardamom, and cinnamon, this duck’s got no room left for the quack.

• Quick Glance
• 25 M
• 1 H
• 0

Dark-meat chicken lovers, have we got a recipe for you. Actually, we’ve got a bird for you. It’s called guinea, and once you try it, there’s no going back.

• Quick Glance
• 40 M
• 50 M
• 2

For our best chicken, turkey, duck–in fact, all kinds of poultry–recipes, we’ve got you covered. (Is that a yellow feather sticking out of your mouth?)

A dreamy, creamy riff on the classic arroz de pato, this dish call in flavor favors from duck, cured ham, spicy sausage, and tangy oranges.

• (2)
• 1 H, 30 M
• 2 H, 45 M
• 7