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, ...

I grew up loving duck and appreciating its unique flavor. We had it only once a year, but that happened to be at Thanksgiving. One roast duck was the perfect size for the holiday meal for my parents, ...

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 ...

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 ...

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 ...

This isn’t your everyday stew. Duck cassoulet layers flavor through time — slow-cooked duck, herbed white beans, and garlicky ...

With Valentine's Day looming, here's an elegant entree that any basic cook can execute with ease. Duck breasts with a five-ingredient sauce, requires only about 15 minutes of hands-on time. But first, ...