Here's how to bake, braise, roast, or smoke duck for incredible entrées any day of the week. Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's ...

Learn how to make Cantonese roast duck with a flavorful rub, crispy skin, and a sweet-savory glaze.

A bottle of rare wine meets its final form—a bold, concentrated sauce for crispy duck with pomme purée. A luxurious ...

These days, however, bitter oranges can be harder to come by for U.S. home cooks; many duck à l'orange recipes will swap in navel orange and balance it with something acidic (cider vinegar ...

Whole ducks can be bought fresh-chilled or frozen. Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and ...

Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals, taking care not to pierce the flesh. Season with salt all over. Set a large, heavy skillet over medium ...

There’s nothing like a hot cup of good soup on a chilly day. These two classic recipes, for duck and andouille gumbo and chicken and dumplings, bring comfort like a grandmother's hug.

But do you really? Wilkins shared some of his best tips and tricks for cooking duck so that you can spend less time researching recipes and techniques and more time on the water or in the kitchen.

I didn’t eat duck at home or in a restaurant until I was an adult but, aged 10, I longed for it. There was a photograph in one of my mother’s cookbooks of a beautiful woman serving duck à l ...

However, many duck fat recipes use much more than this amount and, as a result, can be surprisingly high in calories. If you’re trying to lose weight for health reasons, swapping out high ...