This roast duck has rich, crispy skin and is scented with lemons and oranges. Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef and recipe developer who graduated ...

Geographically speaking, the South Pasadena kitchen where Craig Strong is cooking this December afternoon is only a few miles from the elaborately outfitted kitchen and Michelin-starred ...

2/3 cup duck fat or oil, such as peanut or olive 1. Sprinkle duck with salt; set aside at room temperature. Place a rack on a baking sheet and place it in the oven. Preheat oven to 200 degrees. 2.

Duck breast, seared! There is nothing like crispy, seared, perfectly-cooked duck breast with port cherry sauce. This method of cooking was done by French chef André Daguin. He was the first that ...

The duck, noting chill air and dusky sky, takes off. In arrow-sharp formation, his squadron flaps out many a message: Winter’s coming. Who needs Waze? Take that, chickens! Surely the fellowship of ...

2019 Best New Chef Bryan Furman's method of smoking the duck over a drip pan is quick and efficient, infusing the duck with intense smoky flavor in only 30 minutes without toughening the meat. The ...

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 ...

1. Pat the breasts dry with a paper towel. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern of cuts about 3/4-inch apart. Sprinkle ...

The duck, noting chill air and dusky sky, takes off. In arrow-sharp formation, his squadron flaps out many a message: Winter's coming. Who needs Waze? Take that, chickens! Surely the fellowship of ...

Goose Stew with Barley and Celery Root Makes 4 to 6 servings 8 goose legs (2 to 3 pounds) 3 tablespoons duck fat, lard, or unsalted butter Kosher salt and freshly ground pepper 1 large yellow or white ...