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 ...

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 ...

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 ...

Learn how to make gourmet French fries with duck fat! This recipe includes instructions for prepping, boiling, frying, and ...

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 ...

Instructions: Place the duck, breast side down, on a work surface. With a sharp knife or a pair of kitchen shears, cut alongside both sides of the backbone. Remove the backbone and discard (or save ...

If you love the particular richness of duck — it’s more assertive than the blank canvas of chicken — but you’ve never tried to tackle it at home, it’s not as hard as you might think. Shop for duck at ...

Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it’s been out of reach of ...

If you love the particular richness of duck — it’s more assertive than the blank canvas of chicken — but you’ve never tried to tackle it at home, it’s not as hard as you might think. Shop for duck at ...