Honest duck legs and braised cabbage, done the way the camp likes it.
Brine or season the duck legs well ahead and pat the skin completely dry for a crisp finish.
Join to unlock all 5,000 members-only recipes -- every step, every cut. Start a 30-day free trial and cancel anytime.
Wild Fowl & Duck
Members
A waterfowl plate: roast pheasant with an orange glaze, cooked with a close eye and a hot pan.
Wild Fowl & Duck
Free
Goose breast with a maple glaze -- seared with a hard crust and rested before the knife.
Wild Fowl & Duck
Members
Slow and simple whole roast duck with a maple glaze, full of deep, wood-smoke flavor.
Wild Fowl & Duck
Free
Teal breast done right: and braised cabbage, with real technique and a good rest.