Traditionally, the duck legs are sautéed, but I think the skin gets more ...

Reduced grape must (saba) boosts the grape flavor in this rich, sweet sauce ...

It is said that France is divided into three regions of gastronomy determin ...

Seared Duck Breast With Cherries And Port Sauce

Crisp-skinned duck breast really pops with the nutty, buttery flavor of taw ...

If you live near a Chinese market, pick up barbecued or smoked duck there. ...

We love how Carena uses every part of the duck: The carcass makes a velvety ...

Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit h ...

For this beautifully balanced dish, food editor Paul Grimes drew inspiratio ...

As convenient as store-bought duck confit is, we find that its quality tend ...

In this nod to chef André Soltner, who opened New York City's Lut&eg ...

The intense flavor of grilled plums is delicious with roasted duck.

The duck needs to marinate overnight, so be sure to begin at least one day ...

Chef Charlie Palmer shared this recipe for one of his signature dishes at h ...

The recipe below is part of a healthy and delicious spa menu developed excl ...

Cracklings made from the leftover duck skin top this satisfying pasta dish.

The duck marinates overnight in a spice rub, so start this recipe one day a ...

If you haven't thought of duck as comfort food before, this will change you ...

A whole roasted duck doesn't have to be fussy. With just a few hours' roast ...

Slow-roasting a duck may take hours, but the result is velvety meat covered ...

An update of duck à l'orange, this recipe replaces whole duck with Mu ...

Instead of pairing shrimp with sausage, we've taken this spicy gumbo in a m ...

Magret duck breasts come from Moulard ducks; you can also use smaller Musco ...

You'd never guess such a sensational main course was so easy to prepare. Ro ...