Complete with herbed endive salad in lemon-mustard dressing. Don’t let the long cook time fool you: Most of it is hands-off baking in the oven. Yuzu juice, mirin, sake and plum paste create an ...

With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

Marcus Samuelsson is the acclaimed chef of many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, Marcus B&P, Red Rooster Overtown, Streetbird at Yankee Stadium and Marcus at Baha ...

In a large skillet, toast the ancho chiles over moderately high heat, turning, until fragrant and pliable, about 1 minute. Transfer to a heatproof bowl, cover with 2 cups of hot water and let stand ...

Duck is on the up. No longer is it seen as a rare treat or a dinner party special: we're ordering it and cooking it with less gastronomic reverence, more easy-going enthusiasm. It's long been a ...

Duck can be intimidating, but this balsamic cherry-glazed duck makes it surprisingly doable. The rich, crispy skin pairs with a tangy cherry glaze for a dinner worth the effort. This recipe walks you ...

This is one of my favorite recipes to cook for a large crowd. It's great for sharing; just set it up in the middle of the table, carve and let everyone help themselves. The traditional Peking duck is ...

As the old saying goes, all good things must come to end. Jan. 31 marks the end of duck season in Tennessee, Mississippi and Arkansas. Duck hunters across the region will be cleaning and packing up ...

Contributor Stephanie Burt has shelves of community cookbooks, those spiral-bound snapshots of the collected recipes from a church group, Junior League or another social organization. They hold a lot ...

The ultimate crispy duck! It takes time, but boy is it worth it. Marinated for tenderness and flavour, steamed to keep it succulent and then deep fried to ensure you get plenty of crispy bits. Whole ...