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 ...

This oven-roasted duck with potatoes is a surprisingly easy recipe that delivers incredible flavor. With crisp, golden skin ...

Here's how to bake, braise, roast, or smoke duck for incredible entrées any day of the week. Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam ...

Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...

Amanda Blum is a freelancer who writes about smart home technology, gardening, and food preservation. Previously, Amanda has worked as a technology strategist specializing in problem solving and ...

When buying ducks, ask your butcher for Pekin or a Pekin hybrid like the Mulard. Most likely the ducks will be sold frozen, so prepare ahead and leave at least one day for it to thaw in the ...

His Restaurant: Eyval, in Brooklyn, N.Y. What He’s Known For: Interpreting Persian cooking with nuance and delicacy. Refining regional-Iranian dishes with creativity and the freshest seasonal ...

As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter.

Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...