The pros, the cons, and the how-to for classic and not-so-classic duck confit. I'm not the type of cook who thinks traditional, time-consuming cooking techniques are inherently better than quicker ...

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 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 ...

This recipe explains how to cook glazed duck on a grill using a rotisserie to achieve even cooking and perfectly crispy skin.

You’re depriving yourself,” writes Steven Rinella, “if you’re not retaining giblets from your waterfowl and uplantd birds.” In his new book, The MeatEater Fish and Game Cookbook , the TV host, ...