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 ...

When the magazine of good living produced the first Gourmet cookbook in 1950, the world was a very different place. Europe was war-ravaged, while America was rich, innocent and giddy -- the perfect ...

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 ...

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 ...

Chef's note: Since a whole duck only serves four people, I usually roast two at a time and double this recipe. Duck is great for family gatherings. Any leftovers are great on a biscuit the next ...

Smoked duck breast is an art form that, if executed properly, can create a succulent, smoked, and irresistible dish. In this article, I will guide you through making the perfect smoked duck breast, ...