This oven-baked duck is crispy on the outside, juicy on the inside, and served with perfectly tender rice. It’s an impressive dish that’s surprisingly easy to make and full of rich, bold flavor.

Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, wildgameandfish.com, and ...

Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals, taking care not to pierce the flesh. Season with salt all over. Set a large, heavy skillet over medium-low heat ...