Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, wildgameandfish.com, and ...

Chop tail off duck, wash and drain the bird and dry it with paper towels. Rub over with salt, soy sauce, wine and five-spice powder and leave for 30 minutes. Combine ingredients for master sauce in a ...

This rich duck sauce is the basis of a dish called bigoli all’ anatra after the thick, rustic semolina spaghetti called bigoli, in Verona, hometown of Chiara Conti of Fabiolus Cafe on Melrose. At ...

As the temperature drops and we spend more time indoors, I like to have family and friends over for comfort food — and one of my top choices for fall/winter comfort fare is duck. Getting the right ...

Wash duck inside and out and dry on paper towels. Discard tail and oil glands as described in previous recipe. Combine all remaining ingredients and heat in a small pan until honey melts and a smooth, ...