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 ...

There are as many ways to roast a duck as there are to stuff a mushroom, even if life is too short to do the latter. Raymond Blanc, in his fussy, mannered French way, insists that if you roast a whole ...

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