Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam Dolge says the process is simple, and results in tender, delicious meat that brings pleasure ...

Late-season waterfowl hunters have a conundrum: They still have three weeks left in the current waterfowl season and, depending on the weather, these final few weeks may prove the hardest and at the ...

My mother once cooked a marvelous duck a l’orange and, although it was a lifetime ago when she was single and living in New York City, she still talks about it. The dish, though I’ve never tasted it, ...

Duck was on the menu in the Sunrise Kitchen. Chef Shawn Doyle from Savory Grille in Berks County and Joey Jurgielewicz, who co-runs Joe Jurgielewicz & Son farm visited the studio to talk about how to ...