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, ...

When purchasing duck in the grocery store or butcher shop, look for antibiotic-free, air-chilled, and certified cage-free duck. Once you bring duck home, use it within three days unless it's frozen.

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 ...

Jonah Reider lives in New York City, where he runs the Pith Supper Club out of his apartment and writes a bi-monthly column for Food & Wine. Through cooking, writing, traveling, and entrepreneurship, ...

For a special meal, nothing can match duck, writes Brigitte Hafner. And roast or confit, it’s easier to cook than you think. Whenever I’m asked to cook a celebratory dinner, I think of duck. It’s rich ...

Holiday celebrations make me think of my mother’s crispy-skinned roast duck, stuffed with chestnuts and apples; a glorious mahogany Peking duck, its skin wrapped in paper-thin pancakes and the meat ...

When fall weather turns your head from summer salads to heartier meats, consider using your microwave oven to cook a duck. Preparing duck in the microwave is almost as easy as cooking a chicken. The ...

20:30, Mon, Nov 16, 2020 Updated: 20:30, Mon, Nov 16, 2020 Duck has a more gamey flavour than other poultry and can be a different addition to a Sunday dinner or paired with hoisin sauce for a take on ...