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 ...

Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam Dolge says the process is simple, and results in tender, delicious meat that brings pleasure ...

Trim excess fat from each duck (especially from breast) and score the skin in a crosshatch pattern. Mix all the marinade ingredients together with 3 cups of water. Place the ducks and marinade in a ...

The onion family, ranging from pungent to delicate, plays a huge role in giving flavor to our cooking. There are six family members in order of potency: From the most assertive, garlic, through onions ...

Before I tried it, if you’d asked me whether duck legs could be grilled successfully, I would have guessed no. I would have been wrong. I now know that the answer to any question about cooking duck ...

Marinate your way to a tender, deeply flavorful meal with classic marinades like epis and mojo as well as creative blends such as koji rice with cola. Jodie Kautzmann is an editor, baker, and ...

Trim excess fat from each duck (especially from breast) and score the skin in a crosshatch pattern. Mix all the marinade ingredients together with 3 cups of water. Place the ducks and marinade in a ...