Meanwhile, in a large saucepan, heat the oil. Add the hearts, gizzards, wing joints, and necks; season with salt and pepper. Cook over moderately high heat, stirring, until richly browned, 10 minutes.

In Los Angeles, you can find whole duck roasted and presented with Thai flavors, smoked duck from Korea and 14-day aged duck with shepherd’s pie. If you see the laborious dish on a restaurant ...

Here's how to bake, braise, roast, or smoke duck for incredible entrées any day of the week. Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's ...

1 whole duck. 4 tablespoons duck salt (store bought) 2 leeks, chopped. 1 red onion, chopped. 2 tbsp fresh ginger, chopped. 3 slices angelica. 1/4 cup coriander, chopped ...