Cooking duck at home is a classic example of when my quest for perfection undermines the “tasty enough.” For years, I strove to create the idealized vision of roast duck that I held in my head. It had ...

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 ...

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 ...

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 Adam ...

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 ...

Duck cassoulet is the perfect winter fare. It’s a fantastic, hearty dish with layers of flavor that come together beautifully ...

The duck gets the spectacular treatment laid out by chef Marcus Samuelsson in his “Aquavit” cookbook, including a night marinating in strong coffee laced with shards of cinnamon sticks and green ...

Cooking duck at home is a classic example of when my quest for perfection undermines the “tasty enough.” For years, I strove to create the idealized vision of roast duck that I held in my head. It had ...