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.

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 ...

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 ...

Using either skinless or plucked duck breasts, cut them into chunks and grind. Form the ground meat into 6-ounce burger patties. Lightly salt and pepper both sides of the patties and place in the ...

Duck has of course been a part of culinary traditions around the world for centuries. There’s Peking-style duck, the bistro standard duck confit, and foie gras in all its forms. Also, see duck ...

Add the duck breasts and cook for another 30 minutes. As necessary, skim off the fat and scum that rises to the surface. Taste the broth and add more seasonings to taste.