What You Need: 1 duck breast 1/2 cup port 1 cup low sodium duck or chicken stock 2 tbl butter Salt + Pepper to taste Duck Fat ...

This isn’t your everyday stew. Duck cassoulet layers flavor through time — slow-cooked duck, herbed white beans, and garlicky ...

I grew up loving duck and appreciating its unique flavor. We had it only once a year, but that happened to be at Thanksgiving. One roast duck was the perfect size for the holiday meal for my parents, ...

Marinate duck pieces in thyme, orange rind, garlic, star anise, salt and pepper for 24 hours (refrigerated). Heat duck fat in baking dish, immerse duck legs then slow cook 150 degrees Celsius for ...

A friend once ruined an expensive dress when she tried to eat a tough, slippery duck. As she struggled to dissect the bird, it slid off her plate and onto her lap, leaving a permanent grease trail.

6 cups Frisée lettuce, torn into bite-size pieces. 3 cups Boston lettuce, packed and torn into bite-size pieces Make the duck skin cracklings by separating the skin and fat from the cooked duck breast ...

My favorite slow-cooked dish this season is braised duck legs. Simmered in red wine and seasonings, the duck becomes so tender, it easily shreds from the bone. If you are one of those who resist duck ...

I am a huge fan of Chinese food, but I’ve never had any real training in its preparation. My education, if you could call it that, has been gleaned mostly from travel, cookbooks, advice from friends ...

A Peking duck dinner is a feast built from a single ingredient. It starts with nibbling on a taco-like snack of the delicately crisp skin tucked inside thin mandarin pancakes with a lick of earthy ...