Orange glazed duck is seriously good when you want something tender and a bit different on the table. This dish takes some ...

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 ...

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 ...

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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 ...

I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the ...

Roasting a duck might be easier than roasting a chicken; with a generous layer of fat, the meat stays moist and flavorful. And cooked alongside grapes that grow sweeter with roasting, onions that ...

This whole roasted duck makes a dramatic and flavorful centerpiece to any special gathering. Instructions: Heat the oven to 425 degrees. Remove and reserve three strips of peel from the orange using a ...

This is an archived article and the information in the article may be outdated.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. CLEVELAND, Oh — It’s a classic holiday ...