Braised duck is a staple of Louisiana’s Cajun cuisine. Braised duck is a staple of Louisiana’s Cajun cuisine, coming straight out of the region’s vast marshlands directly to the table—and teal duck, a ...

This Roasted Teal recipe was contributed by Burton E. Cestia, Jr., of New Iberia, La. Burt and his wife, Mary, and three children often spent Thanksgiving week at his duck camp near Gueydan when the ...

So you’ve ordered Roy Choi’s killer smoked duck at Pot in Koreatown. And you’ve beaten the French bistro crowds for the duck confit at Republique or Church & State — or the duck ragout at Maccheroni ...

Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam Dolge says the process is simple, and results in tender, delicious meat that brings pleasure ...

Louisiana Mallards in Mandarin Glaze is one way to prepare the ducks, which are plentiful in South Louisiana. (Photo from 'Encyclopedia of Cajun & Creole Cuisine,' December 2004, Chef John Folse and ...