You have reached your maximum number of saved items. Remove items from your saved list to add more. Preheat oven to 200C. Using a sharp knife, lightly score the skin of the duck, then season with salt ...

1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...

This roast duck has rich, crispy skin and is scented with lemons and oranges. Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef and recipe developer who graduated ...

David Williams pulls back the foil covering his orange-and-white-wine-braised duck, and the scent of citrus and thyme fills his Port Costa kitchen. Williams, the chef and co-owner of Bull Valley ...

"If you’ve never tried smoking anything, you will see it’s very simple and delicious. Of course, using duck and orange is a classic idea but I’ve put a modern Southeast Asian spin on this with the ...

Duck à l'orange is a classic that has evolved with an abundance of interpretations over the years. One thing that remains constant is the deep satisfaction that comes from cooking a whole duck. Begin ...

Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary ...

Note: This recipe uses duck stock, which takes two hours to make. The stock can be prepared the day before you cook the duck. Chop the duck’s neck, gizzard and heart into pieces of 1½ inches or less ...

Set giblets from duck aside; reserve liver for another use. Trim skin from both openings of the cavity; set aside for rendering. Cut both leg-thigh pieces off duck. Cut wings from breasts. Carve ...