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.

I’ve been tinkering with the recipe for a few seasons now: a classic maple breakfast sausage.

We almost always serve this gravy with biscuits and a bunch of fresh black pepper. It’s best served hot after a frigid morning chasing ducks.

Stuffing sausage into a deboned goose neck is a little bit metal.

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

For this honey-soy smoked duck, we add some soy sauce to a very simple brine, then glaze the duck with a mixture of soy, honey and garlic.

The fragrant notes of the basil and the slight tanginess of the tomatoes compliment the rich beef and bold soy and black pepper flavors.

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.

This salami is distinctly ours- goose meat, fennel, & garlic from the farm & sugary persimmons we gathered along the field edge

Smoky, rich, and versatile

If you find yourself searching for a dish to serve first time wild game eaters or just want a sure thing for taco tuesday, this recipe never disappoints.

The origins of Oh My Gosh are dubious at best.

Skin so crisp it cracks into shards

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

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.