Duck + Game Meats

Food and Wine's duck and game meat guide offers delicious game meat recipes including duck, quail, goose, venison and bison.

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Spiced Duck Breasts with Mandarin Oranges and Dates

I’ll never forget the lecture and meticulous demonstration our instructor gave on the “proper” way to cook a duck breast during the last week of culinary labs before my fellow classmates and I were turned loose to operate our school’s restaurant. With all the pomp and circumstance afforded a chef in a 2-foot-high toque, he went through a completely overwhelming tutorial devised to scare us into thinking duck breast is too challenging for the average human to cook. While the method I learned in culinary school did deliver a beautiful medium-rare breast with a crisp, golden brown crust, achieving that same outcome doesn’t have to be so complicated or intimidating. Pan-searing duck breast, it turns out, is actually a relatively simple process, as long as you follow a few key steps. It’s important to score the skin and fat with a sharp knife before cooking the duck breast. Scoring provides more surface area for the fat to render so the skin crisps and develops a gorgeous deep golden color and crisp texture. It’s also key to let the breast come to room temperature and to start cooking the breast skin side down in a cold pan, both of which help the fat render at just the right pace. Once the fat is mostly rendered and that enviable crust forms, I flip the breast to finish cooking the meat to medium-rare briefly on the other side. What’s left in the pan after the meat is set aside is liquid gold—in the form of duck fat. In this recipe, you’ll use that liquid gold to finish fluffy couscous that’s steamed with orange juice and turmeric, then tossed with dates, almonds and fresh herbs. Consider this a Moroccan twist on duck a l’orange. The duck is seasoned with ras el hanout, a bold spice blend that complements the full-flavored meat. Duck breast may not be your typical weeknight fare, but with this recipe it can be. I often think of a bold yet refined Bordeaux for pairing with duck, but here the Moroccan spices seem to lean toward a more rustic, wild red. I poured an aged Tempranillo from Spain’s Ribera del Duero region—understudy to the more celebrated Rioja—and found the concentrated red-fruit notes balanced by the decent acidity of wines from this region partner nicely.
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Quail with Sherry-Mushroom Gravy

Smothering is an old-school stewing technique that keeps pork roasts, game, and chicken extra juicy. This version has a light roux, resulting in a gravy that’s a got some backbone but doesn’t overwhelm the quail.
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Jerk-Smoked Duck with Peach Barbecue Sauce

2019 Best New Chef Bryan Furman’s method of smoking the duck over a drip pan is quick and efficient, infusing the duck with intense smoky flavor in only 30 minutes without toughening the meat. The combination of jerk seasoning and peach-sweetened barbecue sauce is also a great match for grilled chicken halves.
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Smoked Duck with Potatoes and Frisée

It’s not the sort of meal you make and serve with a casual shrug: Preparing a whole duck for dinner is an occasion—and a gesture of generosity and serious sentiment. Duck is my dad’s favorite thing to eat and something he rarely splurges on when dining out, so every summer I smoke one for him as his Father’s Day gift (and round out the evening with a couple of great bottles of Pinot Noir). Before I started relying on my trusty PK Grill to fire up dinner multiple times a week, preparing duck at home was a daunting process. I fretted about splattering fat and overcooking and drying out the meat. When I made gumbo, I relied on my local Asian grocery for a roasted duck (something I still recommend in a pinch). But grill-roasting a duck is as easy as a chicken (particularly when you use an instant-read thermometer to gauge doneness), and the deeply flavored results are as satisfying as anything you can get in a restaurant. Because the smoke provides its own seasoning, you don’t need to add much more to the equation. I usually season the bird with a warm, peppery mix of pink and black peppercorns and salt. Before trussing, I insert a shallot and fresh herbs in the cavity (feel free to add garlic or a quartered satsuma to the mix) to perfume the meat, and I coat the skin with a splash of Maggi Seasoning sauce (a trick to enhance the umami flavors). Part of duck’s appeal, of course, is its flavorful fat. So, when I smoke duck over indirect heat I capture the rewards of that slow roast by cooking something else underneath. In this case, a cast-iron skillet of potatoes crisp and become tender under a steady baste of rendering duck fat. Afterwards, I balance the hearty meat-and-potatoes mix with a pile of peppery greens like frisée that have been lightly dressed with red wine vinegar, Dijon mustard, and olive oil. The combination is both rustic and refined, and surprisingly time-efficient—a griller’s version of a one-dish wonder. By the time I carve the gorgeously bronzed bird, my dad and I have certainly enjoyed a glass or two of that Pinot and a couple of hours together on lawn chairs in the driveway, trading memories and favorite stories from my childhood. In that way, my gesture is actually a gift to myself, because smoking a duck provides a hall pass to be still, to appreciate the pleasures of the moment, and to enjoy the wafting aromas of the meal to come.
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Crispy Duck Arroz Caldo


Arroz caldo, the Filipino answer to congee, is a savory, comforting rice porridge typically made with chicken. At LASA, Los Angeles chef Chad Valencia steps up the dish by using duck confit—duck legs slowly cooked in duck fat until tender—and a broth infused with ginger and leeks. Juice from a calamansi, a cross between a lime and a kumquat, adds brightness here, though you also can use fresh lime. Slideshow: More Duck Recipes
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Duck Breasts with Toasted Spice Butter


Butter is a blank canvas for big flavors, which is why culinary director Justin Chapple adds toasted whole spices like fennel, caraway, and coriander. He grates the chilled compound butter over slices of pink, pan-seared duck breast to infuse every bite. Slideshow: More Duck Recipes
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More Duck + Game

Duck B’steeya

TV chef Andrew Zimmern’s version of the famous North African savory spiced pie swaps duck for the traditional pigeon and multiple layers of crackly phyllo dough for the classic warka pastry case.  Slideshow: More Duck Recipes
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Crisped Sous Vide Duck Breast with Port, Juniper Berries and Oranges

"Sous vide cookery is safe, convenient and easy. Cooking inside of a sealed container allows you to lock in flavors, juices and fats unlike any other technique. It’s a foolproof method of cooking your favorite foods with precise temperature control. It’s also extremely versatile—from beef and salmon to vegetables and sauces, you can cook practically anything perfectly every time. Really, the only thing you can’t cook with a sous vide machine is popcorn. And what used to cost restaurants thousands of dollars to achieve, you can now do for the cost of a good sauté pan." - Andrew Zimmern Slideshow: More Duck Recipes
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A Modern Bison Primer

Civil Eats explains why this traditional North American meat is not always what you think.