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 recipes ...

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 ...

While the duck roasts, combine all the glaze ingredients in a small saucepan: clementine juice, zest, 100g honey, soy sauce, balsamic vinegar, five-spice and ginger. Bring to a simmer and cook for 5–7 ...

Duck can be intimidating, but this balsamic cherry-glazed duck makes it surprisingly doable. The rich, crispy skin pairs with a tangy cherry glaze for a dinner worth the effort. This recipe walks you ...

When it comes to cooking duck, the right marinade can transform this rich poultry into a delightful masterpiece. From zesty citrus blends to savory honey soy glazes, each option brings unique flavors ...

My mother once cooked a marvelous duck a l’orange and, although it was a lifetime ago when she was single and living in New York City, she still talks about it. The dish, though I’ve never tasted it, ...