So you’ve ordered Roy Choi’s killer smoked duck at Pot in Koreatown. And you’ve beaten the French bistro crowds for the duck confit at Republique or Church & State — or the duck ragout at Maccheroni ...

For chef Anita Lo, this recipe is a fall go-to. She prefers using Long Island duck (aka Pekin duck) for its rich flavor and fat content. “I love cooking duck because every single part of it is usable, ...

Uses: Sandwiches, salads, pasta dishes, fried rice, casseroles, tacos, soups. Flavor: Robust, earthy, slightly sweet. Really no comparison with chicken or turkey ...

I am a huge fan of Chinese food, but I’ve never had any real training in its preparation. My education, if you could call it that, has been gleaned mostly from travel, cookbooks, advice from friends ...

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 ...

Two New York City chefs tackle the complexities of preparing duck, showcasing the precision required to achieve crisp skin ...

With Valentine's Day looming, here's an elegant entree that any basic cook can execute with ease. Duck breasts with a five-ingredient sauce, requires only about 15 minutes of hands-on time. But first, ...

STATEN ISLAND, N.Y. -- The best thing about Peking duck is not so much the experience of the presentation. And, it's not so much the succulent slices of a meaty bird and those crunchy bits of anise- ...

I am a huge fan of Chinese food, but I’ve never had any real training in its preparation. My education, if you could call it that, has been gleaned mostly from travel, cookbooks, advice from friends ...

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 ...