Note: This recipe uses duck stock, which takes two hours to make. The stock can be prepared the day before you cook the duck. Chop the duck’s neck, gizzard and heart into pieces of 1½ inches or less ...

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 ...

Lydie Marshall likes to marinate duck breasts in Muscat de Beaumes-de-Venise, a sweet wine from a village near where she lives. The dish is equally good made with port. The sauce is a reduction of the ...

David Williams pulls back the foil covering his orange-and-white-wine-braised duck, and the scent of citrus and thyme fills his kitchen. The chef and co-owner of Bull Valley Roadhouse in Port Costa, ...

I’ll never forget the lecture and meticulous demonstration our instructor gave on the “proper” way to cook a duck breast during the last week of culinary labs before my fellow classmates and I were ...

Roasting a duck might be easier than roasting a chicken; with a generous layer of fat, the meat stays moist and flavorful. And cooked alongside grapes that grow sweeter with roasting, onions that ...

An ambitious attempt to recreate Julia Child’s famous duck à l’orange, the iconic French dish known for its precision and ...

What's the secret to a perfect, crispy-skinned duck? This classic recipe is the answer, showing you how to make a rich, ...

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