Extra crispy skin is worth some extra effort.

Black duck and dumplings is a treasured, traditional dish on the Eastern Shore of Virginia.

Odds and ends for the end of duck and goose season.

Tamales and geese share something in common- there never seems to be enough of them in our freezer.

Truthfully, you can eat just about anything if prepared properly.

When you’re serious about crispy skin, you break out the power tools.

It's all about the ginger scallion sauce

Dusted with black garlic powder, the charred edges of each slice have a deep earthy umami flavor, reminiscent of mushroom and wood smoke

The absolute best way to confit anything.

Smoky, rich, and versatile

This “sous vide confit” method makes for succulent and tender wings

Skin so crisp it cracks into shards

Rich with golden, rendered goose fat and packing some deep umami flavors, it’s confit to-go

Don’t let your sea ducks go to waste

Not everyone likes gizzards, but everyone loves tacos.

There’s not much you can’t make better with a little bit of duck fat.

Make the best damn reuben in the world.