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, ...

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 ...

Recently I signed up to cook duck breasts in a hot pot for my cooking club meeting. I waited until the day before the event to shop, since I knew the local store had all the items I needed. So, I had ...

Hunters chasing the Pennsylvania hat trick of white-tailed deer, wild turkey and black bear can be, without a doubt, a dedicated group. If you have a duck hunter in your life, though, you might know ...

Tagliatelle with duck—it's a classic for a reason. Seriously good for those chilly fall and winter days. In Northern Italy, ...

His Restaurant: Eyval, in Brooklyn, N.Y. What He’s Known For: Interpreting Persian cooking with nuance and delicacy. Refining regional-Iranian dishes with creativity and the freshest seasonal ...

Duck was on the menu in the Sunrise Kitchen. Chef Shawn Doyle from Savory Grille in Berks County and Joey Jurgielewicz, who co-runs Joe Jurgielewicz & Son farm visited the studio to talk about how to ...

This recipe explains how to cook glazed duck on a grill using a rotisserie to achieve even cooking and perfectly crispy skin.

At Épure in Hong Kong, head chef Aven Lau reimagines French classic duck à l’orange with Asian sensibilities – here’s how he ...

TEKAMAH, Neb. — It’s cold and dark as a group rolls out of pickup trucks, crunches through thin snow past oodles of bird decoys and huddles into a long, rectangular box placed just so, right under the ...