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 ...

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.

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, ...

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 ...

Settle duck legs in a Dutch oven with a snug fit. Sprinkle with salt and pepper. Pour in milk. Toss in garlic cloves, cinnamon stick (make sure it isn’t floating), and orange wedges. Cover and slide ...

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 ...

Ingredients for Salt 1/2 cup Kosher Salt 2 each Bay Leaves 2 tablespoons Fresh Thyme, chopped 1/4 cup Italian Parsley, chopped 1 teaspoon Black Peppercorns, fresh cracked Duck: 4 Hind quarters of ...

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

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