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 ...

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 ...

Tagliatelle with duck—it's a classic for a reason. Seriously good for those chilly fall and winter days. In Northern Italy, ...

seating and takeout orders for Thanksgiving, but have new seating on order and hope to relaunch soon. Chef Jason joined us to ...

His Restaurant: Eyval, in Brooklyn, N.Y. What He’s Known For: Interpreting Persian cooking with nuance and delicacy. Refining regional-Iranian dishes with creativity and the freshest seasonal ...

Instructions: Place corn, cream and Duck Confit into a large saute pan. Bring cream to a full boil. Reduce approximately 25 percent, until cream forms a sauce with desired consistency. Add parsley and ...

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 ...

As the old saying goes, all good things must come to end. Jan. 31 marks the end of duck season in Tennessee, Mississippi and Arkansas. Duck hunters across the region will be cleaning and packing up ...