Add Yahoo as a preferred source to see more of our stories on Google. With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like ...

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 ...

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 ...

In this recipe, the skin and fat are removed from the duck breast fillets — feel free to render the latter for sauteing something heavenly or create cracklings for a friend who isn't on a January diet ...

Roasting a duck is no more complicated than roasting a turkey, and this recipe also has a French-style sauce. The prospect of roasting a duck strikes many a home cook as a mountain too high, but I'm ...

Some Chinese cookbooks recommend steaming duck to tender perfection before roasting it to crisp the skin. It is a good technique to master, and works especially well with large moulard duck legs. You ...

MANILA, Philippines – Filipinos are more familiar with Pork Adobo, Chicken Adobo, and mixed Chicken and Pork Adobo, although in the Visayas, including Iloilo, our kababayans have been cooking Duck ...

Welcome to back to our new column, hunter/gatherer, in which we showcase the resourceful—and hungry—people who gather wild food sources without the help of the grocery store. Photographer and writer ...