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 ...

Complete with herbed endive salad in lemon-mustard dressing. Don’t let the long cook time fool you: Most of it is hands-off baking in the oven. Yuzu juice, mirin, sake and plum paste create an ...

Editor's Note: This is a limited series featuring wild game recipes created by Fargo chef and avid hunter and angler Jeff Benda. More content is available on his website, wildgameandfish.com, and ...

Complete with herbed endive salad in lemon-mustard dressing. Don’t let the long cook time fool you: Most of it is hands-off baking in the oven.

Oven-roast duck can be juicy inside and have a golden, appetizing crust on the outside. The recipe includes marinating, ...

Although many duck confit recipes will ask you to purchase several jars' worth of pricey duck fat, we're here to tell you the dirty little secret those recipes won't tell you: You don’t actually need ...

For something so small and simple, a wild duck breast is too often tragically disrespected on plates at duck camps and around the family dinner table. Words such as “greasy” and “tough” or ...

A Peking duck dinner is a feast built from a single ingredient. It starts with nibbling on a taco-like snack of the delicately crisp skin tucked inside thin mandarin pancakes with a lick of earthy ...

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary ...

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is not necessary when making the “rich and glistening” duck legs at home, said Melissa ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Preheat oven to 200C. Using a sharp knife, lightly score the skin of the duck, then season with salt ...