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 ...

Price is the leading factor for why many think twice about preparing duck confit. While store-bought options can be ...

Mastering duck confit is an intimidating endeavor for most, however, if you want to start off on the right foot, make it easy ...

Duck was on the menu in the Sunrise Kitchen. Chef Shawn Doyle from Savory Grille in Berks County and Joey Jurgielewicz, who co-runs Joe Jurgielewicz & Son farm visited the studio to talk about how to ...

Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals, taking care not to pierce the flesh. Season with salt all over. Set a large, heavy skillet over medium-low heat ...

This crispy-skinned duck gets its deep color and flavor from the black tea brine, and is an easy alternative to Peking duck. Kristina Cho is an award-winning cookbook author, recipe developer, home ...

In her latest book, "The Improvisational Cook," Sally Schneider provides methods of pan-frying duck breasts that are pretty close to ideal, including one in which skin-on breasts sit for 1 hour under ...