Wild goose recipes get a bad rap. Goose meat is “often, yet unfairly, maligned,” as my friend Mark Norquist of Modern Carnivore likes to say. Or there’s the joke, “How to properly cook a goose,” which ...

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 ...

Louisiana Mallards in Mandarin Glaze is one way to prepare the ducks, which are plentiful in South Louisiana. (Photo from 'Encyclopedia of Cajun & Creole Cuisine,' December 2004, Chef John Folse and ...

The folks at Delta Waterfowl know ducks, for they've conducted waterfowl research since 1938. They also know a thing or two about fixing and eating ducks. "The Camp Chef column is one of the most ...