Cha Cha Tang's Cantonese-style duck amps up the flavor by marinating the fowl overnight in Chinese five-spice, licorice root and ginger. After cooking, it's glazed with red vinegar. Stefano Giovannini ...

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 ...