Jacques Haeringer - July 02, 2014
Chef Jacques Haeringer shows you how to prepare his mouthwatering grilled goose breasts with chestnut stuffing.
Cooking duck doesn't have to take all day, especially with this easy recipe for the classic French orange duck dish.
WILDFOWL Staff - July 09, 2018
By: Scott Leysath, "The Sporting Chef"
It’s summertime and the staff here at Wildfowl is
Wildfowl Online Staff - February 20, 2018
Traditional chicken fried rice is boring when you can have this Duck and Squash Fried Rice
Jenny Nguyen-Wheatley - January 05, 2018
A very tasty recipe for duck with cranberry-bacon wild rice.
Lynn Burkhead - November 20, 2017
Bacon-Wrapped Duck Breast Poppers Recipe (Photo courtesy of Lynn Burkhead)
Perfect for party
Jacques Haeringer - November 17, 2017
Wild Duck Liver Terrine Recipe (Photo courtesy of Chef Jacques Haeringer)
This Wild Duck Liver
Wildfowl Online Staff - November 07, 2017
Horseradish Duck Burger Recipe (Photo courtesy of "The Sporting Chef")
Add a bitter and aromatic
Jacques Haeringer - November 06, 2017
Making pate Use this classic spice recipe for a flavorful and delicious outcome.
Wildfowl Online Staff - November 02, 2017
Sweet Jalapeno Grilled Duck Recipe (Photo courtesy of "The Sporting Chef")
The sweet, tangy
Jacques Haeringer - November 02, 2017
Serve this delicious cassoulet with grilled duck breasts for your next family dinner. (Photo
Jenny Nguyen-Wheatley - October 25, 2017
Serve this pan-seared teal recipe with a green salad and roasted squash. (Jenny Nguyen-Wheatley
Jenny Nguyen-Wheatley - October 23, 2017
This Duck in Apple Cider Recipe is excellent for teal, mallards, wood ducks, pintails or other
Jacques Haeringer - December 16, 2015
This recipe can serve up to 10 people,Â making it a perfect dish for your next family
David Hart - August 26, 2015
When most folks think of the Duck Commander, they think about all of the quality calls made by the
Jacques Haeringer - March 09, 2015
Make the most out of your waterfowl harvest by making your own duck or goose stock. (Photo
Wildfowl Online Staff - March 12, 2014
These goose legs are best served with a side of spÃ¤tzle.Â (Photo courtesy of Chef Jacques
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