Assuming you're as handy with a grinder as a gun, this recipe from Ken Vedrinksi (Trattoria Lucca, Coda del Pesce) might be just the thing to clip in advance of duck season. But making your own duck ...

Note: If you can’t get Muscovy legs, it’s fine to use legs from Pekin (also known as Long Island) ducks. They are smaller, so you’ll need a few more, and they will cook quicker than the Muscovy. 4 ...

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 ...

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 ...

Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam Dolge says the process is simple, and results in tender, delicious meat that brings pleasure ...

Italy is known culturally for so many things — art, fashion and architecture are at the top of the list, but there’s arguably nothing more notable than its cuisine. Whether you’re touring the city ...