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, ...

WANT TO KNOW a secret? There’s really no such thing as duck season. Though hunters officially declare it in late fall and many diners save duck for the holidays, quality farmed duck is actually ...

With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

Preheat oven to 350°F. Season duck leg with salt and place in a small loaf pan. Add enough duck fat or canola oil to cover. Add garlic, thyme, and peppercorns. Cover with foil and roast until meat is ...

If you thought duck breast was reserved for fancy restaurants or long hours in the kitchen, this air fryer recipe will change your mind. With just a few ingredients and almost no prep, you can achieve ...

Hunters chasing the Pennsylvania hat trick of white-tailed deer, wild turkey and black bear can be, without a doubt, a dedicated group. If you have a duck hunter in your life, though, you might know ...

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 ...

Create this beloved, slow-cooked Mexican meat dish in your own kitchen with these confit-style techniques and richly flavored recipes to maximize taste.