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.

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 ...

Bowls of this hearty stew, filled with cannellini beans, gold potatoes, and duck meat, are served with toasted baguette to soak up the delicious broth. If duck stock and legs are unavailable, ...

1. Roughly chop the Bay leaves, Thyme, Rosemary. Parsley, and Garlic. Season liberally the flesh side of the legs and thighs (not the skin side) with Kosher Salt, Sugar, Poultry Spices, Thyme, ...

Prunes that have soaked in Armagnac for six months, minimum. The blood of a freshly killed hare. Nine pounds of fresh fava beans, husked and peeled. A 6-inch-thick bed of pine needles. One dish alone ...

Before I tried it, if you’d asked me whether duck legs could be grilled successfully, I would have guessed no. I would have been wrong. I now know that the answer to any question about cooking duck ...

Looking for a way to use the ducks from this season? Check out this recipe for Thai-style duck fried rice from Game Girl ...

Duck is often on the menu when we host dinner parties. It’s not just a dish that impresses guests, but it’s so deceptively easy to make that I often send my sons (ages 10, 7 and 3) to do the work. My ...

Impress your date with a rich duck and cherry ragù. This month’s featured On The Table recipe is fresh and hearty, featuring basil and Northern Michigan cherries. Like many in this region, we live ...