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.

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

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 ...

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 ...

Air fryer duck breast is perfectly cooked, with juicy meat and crispy skin, and it is ready fast! And it’s so easy even a beginner cook can make it. No fancy techniques or no special equipment ...

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.

Duck Confit, a classic of French cuisine, is cooked slowly over a long period in duck fat, a process that renders an incredibly moist, flavorful bite.

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 ...

Breaking down a whole duck may seem daunting, but it's a valuable skill for home cooks looking to take their cooking repertoire just a bit further. There's something so satisfying about starting ...

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 ...