Recipe: Dry Garlic Duck Legs
Waterfowlers sometimes overlook the flavor and volume of meat on the legs and thighs of ducks, but when cooked properly, they’re tender, juicy and delicious. If you like spicy wings and dry ribs, you’ll love the combination of ingredients in this recipe.
Wing to Table
The flavor of waterfowl resembles red meat more than any poultry. So why cook ducks and geese like other birds?
Pheasant Confit
To “confit” something, is to cure it in salt and then cook it slowly in fat. It makes the meat buttery enough to fall off the bone. Is there anything that sounds more glorious than that? Give this latest recipe offering from Georgia Pellegrini a try with pheasant or any other game birds you might still have in your freezer.
5 Obscure Wild Game Meats to Try
Do you eat enough wild game for it to be considered "the norm?" Then it's time to mix things up a bit by trying one of these five more obscure wild game delicacies.
How to Make Duck Confit
Confit is a centuries-old method for salt curing a piece of meat, usually goose, duck or sometimes hog, then poaching it in its own fat.
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