Start with a whole duck. Remove the neck, liver and giblets and wash thoroughly. Score the duck with a sharp kitchen knife, similar to scoring a ham. Be sure not to cut into the meat, just catch the ...

The French Chef's Julia Child illustrates the most popular way to serve duck. Julia Child illustrates the most popular way to serve duck, in this episode of The French Chef. Learn how to prepare a ...

I roasted a duck last weekend, but I never realised they could be so difficult to carve. I made a real mess of it and everyone's food was cold by the time I put the shreds of duck on their plates.

Cooking duck at home is a classic example of when my quest for perfection undermines the “tasty enough.” For years, I strove to create the idealized vision of roast duck that I held in my head. It had ...

Hugh Acheson's golden roasted duck is seasoned with fragrant spices and dry-brined overnight for a showstopping bird with crisp skin and succulent meat. Dry-brining the whole bird with a mix of ...

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 ...

With crispy skin and a glossy glaze, our miso-glazed duck brings orange, cranberries, port wine, and miso together for a festive centerpiece.