Add Yahoo as a preferred source to see more of our stories on Google. With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like ...

Note: This recipe uses duck stock, which takes two hours to make. The stock can be prepared the day before you cook the duck. Chop the duck’s neck, gizzard and heart into pieces of 1½ inches or less ...

You know, roast duck has always felt like one of those dishes you admire from a distance. What if I told you you could enjoy ...

A new take on tradition: When duck meets slow-cooked barbecue Duck is often reserved for holidays or classic roasted dishes, but this pulled duck recipe transforms the familiar bird into something ...

Serve with roast chicory, buttery Savoy cabbage, or alongside potatoes sautéed in duck fat - Haarala Hamilton This recipe comes from Valentina Harris’s Regional Italian Cooking. I’ve been making it ...

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 ...

Instructions: Place corn, cream and Duck Confit into a large saute pan. Bring cream to a full boil. Reduce approximately 25 percent, until cream forms a sauce with desired consistency. Add parsley and ...

In a winter when Angelenos have seen such sights as a snow plow working the streets of Malibu, it’s no surprise that there’s a revival of interest in warm, rich, delicious pot pie. It’s what diners ...

A Peking duck dinner is a feast built from a single ingredient. It starts with nibbling on a taco-like snack of the delicately crisp skin tucked inside thin mandarin pancakes with a lick of earthy ...

Thanksgiving is fast approaching, and if you’re having a hard time figuring out what to bring to Friendsgiving or to cook for your family’s upcoming feast, fret not. We’ve asked fashion and beauty ...

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 ...