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 ...

Duck a l'orange, or canard a l'orange, is a classic French dish that features tender, roasted duck with crispy, golden skin. The preparation involves cooking the duck covered in the oven for about 80 ...

Preheat oven to 350°F. Season duck leg with salt and place in a small loaf pan. Add enough duck fat or canola oil to cover. Add garlic, thyme, and peppercorns. Cover with foil and roast until meat is ...

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I’m not sure why. It’s definitely no more complicated than cooking a whole turkey, and I think it tastes far better ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Combine all ingredients, except duck, in a ...

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 ...

Duck is a popular poultry because of its distinct, robust flavor and substantial meat. It can be roasted, seared, stewed, baked, braised or smoked. The skin turns crispy when cooked. It is hailed for ...