Duck and goose legs are ideal for slow cooking in their own fat, and once cooked you can store them submerged in that fat in ...

WANT TO KNOW a secret? There’s really no such thing as duck season. Though hunters officially declare it in late fall and many diners save duck for the holidays, quality farmed duck is actually ...

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, ...

Great hosts have great tricks. For a crowd, a spiral-sliced ham, served with homemade biscuits and a tart chutney, never ...

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 grew up loving duck and appreciating its unique flavor. We had it only once a year, but that happened to be at Thanksgiving. One roast duck was the perfect size for the holiday meal for my parents, ...

Hunters chasing the Pennsylvania hat trick of white-tailed deer, wild turkey and black bear can be, without a doubt, a dedicated group. If you have a duck hunter in your life, though, you might know ...

Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it’s been out of reach of ...