For chef Anita Lo, this recipe is a fall go-to. She prefers using Long Island duck (aka Pekin duck) for its rich flavor and fat content. “I love cooking duck because every single part of it is usable, ...

Great hosts have great tricks. For a crowd, a spiral-sliced ham, served with homemade biscuits and a tart chutney, never ...

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 ...

Cooking fish and game at home has long been a smart way for homesteaders to stretch the grocery budget while putting ...

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 ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

Discover a flavorful twist on classic roast duck with this Spice-Roasted Duck recipe from Top Chef star. Featuring a blend of ...

10 ounces kabocha squash, seeded; half cut into two equal wedges for roasting; half peeled and cut into chunks to purée 3 tablespoons heavy cream 1 tablespoon brown sugar Kosher salt and black pepper ...

This mouth-watering duck breast recipe is courtesy of Fran Wescott. Dry the duck breasts again (if they are sweating or if the salt drew out any moisture). Using 2 large cast iron pans, put the ...

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