For something so small and simple, a wild duck breast is too often tragically disrespected on plates at duck camps and around the family dinner table. Words such as “greasy” and “tough” or ...

With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

1. Pat the breasts dry with a paper towel. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern of cuts about 3/4-inch apart. Sprinkle ...

Discover a traditional Cantonese roast duck recipe with marinade and hoisin glaze. Step-by-step instructions for a succulent, crispy finish.

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is not necessary when making the “rich and glistening” duck legs at home, said Melissa ...

Consider adding bright and tart flavors when cooking or serving duck. Pair duck breast with stewed tart cherries or apple slices, or flavor whole duck with a rich pomegranate molasses rub before ...

I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the ...

Worse yet: duck duck goose. The slow-building dread of Duck, Duck, Duck; the fast-paced panic of Goose! This game sharpens the message: Hunt or be hunted. More book-corner regular than playground ...