Duck & Game Birds

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

For this recipe, hens are topped with breadcrumbs seasoned with vinegar, parsley, scallion, anchovies, capers, garlic, and thyme. An elegant dinner.

A French tradition born of necessity that, over the years, has been transformed into something that seems far, far more indulgent than putting to use leftovers.

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.

Jambalaya gets 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.

Our testers are smitten with these hoisin-glazed duck shanks—yes, duck shanks—that are gonna astonish you at just how sophisticated they taste yet how simple they are to make.

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.

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.

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.

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.

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

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.

Chunks of duck breast are steeped in an herby marinate then threaded along with olives and figs on skewers and grilled to perfection.

These exquisite duck breasts, accompanied by wrinkly roasted grapes and potato-bacon gratin, are from famed L.A. chef Suzanne Goin.