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.

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.

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

The absolute best way to confit anything.