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 ...

Cooking duck at home is a classic example of when my quest for perfection undermines the “tasty enough.” For years, I strove to create the idealized vision of roast duck that I held in my head. It had ...

Along with this centerpiece recipe of Soter Vineyard’s riff on Peking duck, chef Clayton Allen shares a couple of insider tips for success. First and foremost, he says, “You want to render the duck’s ...

Hugh Acheson's golden roasted duck is seasoned with fragrant spices and dry-brined overnight for a showstopping bird with crisp skin and succulent meat. Dry-brining the whole bird with a mix of ...

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 ...