We’ve heard that it’s duck hunting season in State College. Most people are aiming to get their hunts underway Saturday night at 7:30, for some odd reason. Apparently it’s from some massive duck migration coming out of the Pacific Northwest, but let’s not get too much into the specifics.

Whatever the case may be, here are some ways you can cook your duck once you bring it home for that glorious Sunday meal.

5. Roasted Duck

A simple roasted duck is something that’s easy and savory. Simply season your duck with some salt and pepper and maybe a dry spice of some sort. Then, just pop that baby in the oven at 350 degrees for three hours. Don’t forget to drain the fat!

4. Duck à l’Orange

In case you want to slightly elevate your roasted duck dish, look no further than duck à l’orange. The classically French dish goes through essentially the same process as roasting the duck, but you add a bigarade sauce to complement the duck.

The sauce was invented for duck dishes specifically. It’s made by combining caramelized sugar and white vinegar, sort of echoing a gastrique. After that, add some orange zest or juice to complete the sauce and your dish. Voilà.

3. Sous Vide Duck

If you really don’t want to overcook your duck, look no further than the sous vide method. Sous vide on a duck is mostly done with the breast. You season the breast and place it in a vacuum-sealable bag and cook the bird in a preheated water bath. Allrecipes suggests maintaining the water at 135 degrees for around an hour.

Once done, folks can sear the duck after the water bath to add some crunch to the deliciously tender meat.

2. Peking Duck

We all knew the famous Chinese dish would appear on this list sooner or later. Peking duck is something that I find myself enjoying time and time again. It’s truly a staple of any Chinese order.

You can make it right at home by separating the duck’s skin and meat by pumping it with air. You then throw some boiling water on it to tenderize and seep a sweet glaze into the meat. Air-dry for a day or two, then roast it in the oven. The crispiness of the skin is sure to bring you back for seconds.

1. Spatchcock Duck

Why spend all of the time and trouble of hunting a duck if you aren’t going to eat the whole thing?

Spatchcocking provides the opportunity to do just that. All you have to do is flip the bird onto its breast side and cut along the backbone to remove it. Once that’s done, you flip it back up and flatten the breastbone while pulling out the legs. After that, simply season your duck and bake it until its internal temperature reaches around 165 degrees. Dive in and enjoy your whole duck!