Add Yahoo as a preferred source to see more of our stories on Google. Duck rice isn’t a dish I usually order, but it does hold a special place in my heart as one of my childhood meals. So naturally, I ...

Rinse out the duck cavity. Dry. Pull out fat glands. Salt and pepper. Stick three sprigs of thyme and one bay leaf inside. Truss duck or tie legs together with butchers twine. Melt 3 tablespoons of ...

Add Yahoo as a preferred source to see more of our stories on Google. Although I often joke that I am motivated by food, it’s got a lot more truth in it than some might think. After all, what else ...

Braised Duck & Wild Mushrooms combines two Pinot Noir-friendly ingredients -- rich duck and an earthy mix of wild and cultivated mushrooms. Star anise and cinnamon add traces of spice to complement ...

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 ...

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 ...

1. Preheat oven to °350. 2. Bring a dutch oven or a medium sized flat side sauté pan to medium-high heat with the olive oil. Season the flour with salt and pepper. Dredge the duck legs in the flour ...

To make the stock: Place reserved bones, etc., in one layer in a large stockpot with the oil. Brown over high heat for 5 minutes. Reduce heat to medium and brown for 20 minutes. Drain and discard fat.