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 ...

There’s something sacred about Sunday evenings. Maybe it’s the slow exhale at the end of the week, the quiet that falls over the city, or the creeping dread of Monday morning that makes the ritual ...

“This salad is a real favourite of mine and my mother,” says chef Sabrina Ghayour. “During the early 2000s in London, you’d be hard pushed to find a trendy restaurant that didn’t have a version of ...

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 ...

As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter.

Place sliced mushrooms in single layer in 2-quart shallow baking dish. Separate sliced onion into rings and arrange over mushrooms. Place drumsticks on top of onion, and sprinkle with minced garlic, ...

At Filé Gumbo Bar in New York City, chef/owner Eric McCree is now offering a new Duck Confit and Andouille Sausage Gumbo on his already diverse menu of gumbo protein and spice level options. To make ...

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 ...

Bowls of this hearty stew, filled with cannellini beans, gold potatoes, and duck meat, are served with toasted baguette to soak up the delicious broth. If duck stock and legs are unavailable, ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...