For this classic French preparation, duck legs are cured overnight before being submerged in duck fat and gently cooked until silky and tender.

Often used in Asian cuisine as well as in French cooking, duck meat is slightly darker in color than chicken or turkey, but is nonetheless still delicious—especially when you've got to right ...

Consider these tips to help elevate your duck cooking skills so those you cook for will keep coming back to the dinner table and, more importantly, ask you to keep going back to the duck blind.

Restaurant-Quality Duck Without the Fuss Cooking duck breast at home might sound intimidating, but this air fryer recipe proves it’s both easy and foolproof. With just a few ingredients and less ...

Seared Duck With Spiced Honey-Butter Carrots and Saffron Labneh “The skin should be so crisp it shatters,” said chef Ali Saboor . “You need to cook it slowly, so the fat fully renders ...

My recent dinner was a two-duck affair, the birds nestled side by side in twin roasting pans in the oven. After they were cooked and rested, I handed a knife and a platter to one of my guests, the ...

Duck breast is the looks-impressive, actually-easy-to-cook meal we all want. This recipe from chef Anita Lo makes it a fall feast with roasted kabocha squash and broccoli rabe.

Give a chef a cooked duck, a package of crepes, a bundle of asparagus, habanero peppers, morel mushrooms, and — plot twist — a bag of tater tots, and what do you get? A boundary-blurring tour ...