My husband and son are duck hunters, and I am always trying to find new ways to cook the meat. I created this slow-cooker duck breast dish a couple of years ago, and it instantly became a family ...

Paula Wolfert transports us to the South of France with this tender, crispy-skinned duck in a tomato–white wine pan sauce. Puala Wolfert is a food and beverage writer and the author of 10 highly ...

Duck can be both dinner-party fancy and a casual comfort dish, depending entirely on what you do with it. It shows up crisp-skinned in Peking duck, tucked into golden duck pie, scattered through ...

This isn’t your everyday stew. Duck cassoulet layers flavor through time — slow-cooked duck, herbed white beans, and garlicky sausage come together for a dish that’s rustic, bold, and made for cold ...

Preheat oven to 350 degrees. Prick the duck skin all over with the tines of a fork, taking care not to pierce the flesh, and season all over with sea salt. Place ducks on a rack in a large roasting ...

I am a huge fan of Chinese food, but I’ve never had any real training in its preparation. My education, if you could call it that, has been gleaned mostly from travel, cookbooks, advice from friends ...

Preheat oven to 350 degrees. Prick the duck skin all over with the tines of a fork, taking care not to pierce the flesh, and season all over with sea salt. Place ducks on a rack in a large roasting ...