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 ...

Add Yahoo as a preferred source to see more of our stories on Google. With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like ...

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 ...

Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam Dolge says the process is simple, and results in tender, delicious meat that brings pleasure ...

Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...

A NOTE FROM CHEF CALLAHAN: Carnitas, or 'little meats,' are a staple in Mexican cuisine. There are various cooking techniques, depending on where you're eating them. For the most part, carnitas are ...

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 ...

Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals, taking care not to pierce the flesh. Season with salt all over. Set a large, heavy skillet over medium-low heat ...

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, ...

Breaking down a whole duck may seem daunting, but it's a valuable skill for home cooks looking to take their cooking ...