Duck & Game Birds

A wide ceramic bowl filled with Portuguese duck risotto, topped with orange zest and parsley.

Portuguese Duck Risotto

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.

A bowl filled with duck jambalaya and topped with sausage

Duck Jambalaya

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.

Hoisin-glazed duck shanks on a wire rack and one on a plate with a jar of honey beside it.

Hoisin-Glazed Duck Shanks

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.

A white oval platter holding a whole roast duck with clementines scattered around it.

Roast Duck with Clementines

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.

A stuffed pomegranate-glazed Cornish game hen on a white platter

Pomegranate-Glazed Cornish Game Hens

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.

Two seared duck breasts, one sliced, the other whole on a wood cutting board

Seared Duck Breast

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.

A plate with a large piece of seared foie gras topped with watercress and apple puree on the side.

Pan-Seared Foie Gras

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.

Sliced tea-smoked duck breast on a square white plate with star anise and loose tea

Tea-Smoked Duck Breast

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

A piece of grilled guinea hen with sweet corn fregula beside it, all topped with chopped scallions.

Guinea Hen with Sweet Corn Fregula

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.

Duck, Olive, and Fig Skewers

Duck, Olive, and Fig Skewers

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