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 ...

Confit cooking is more accessible to home chefs than you might think. It won't suit all fish, but here are the types it will ...

You know, roast duck has always felt like one of those dishes you admire from a distance. What if I told you you could enjoy ...

Is duck fat really better than butter or oil? In this video, we test duck fat across a range of easy recipes—from crispy ...

Place the duck breasts skin-down in a dry frying pan, then place the pan over medium heat. Cook for about 8-10 minutes, until the skin is well-browned and a lot of the fat has rendered, then flip and ...

With Valentine's Day looming, here's an elegant entree that any basic cook can execute with ease. I'm talking about duck breasts with a five-ingredient sauce, the making of which requires all of 15 ...

This crispy-skinned duck gets its deep color and flavor from the black tea brine, and is an easy alternative to Peking duck. Kristina Cho is an award-winning cookbook author, recipe developer, home ...

If you’re like I used to be, maybe I should have titled this article YOU EAT DUCK! Or IS DUCK EVEN EDIBLE? I used to dutifully eat duck since I’d shot them, but it sure wasn’t an enjoyable experience.