Many home cooks are too intimidated by duck to cook it themselves and perhaps see it as out of their reach. However, it's easier to cook duck than you think as long as you keep a few things in mind.

Duck may not be an ingredient you use every day, but this meaty and flavorful protein should definitely be on your list of ...

Gently cook without moving or flipping until fat renders ... pour it off into a heatproof container. Flip duck and increase heat to medium. Sear meat side until interior is cooked medium-rare ...

For this recipe, the ducks are stuffed with whole kumquats, which are taken out of the cavity when the birds are done, then used to make a sweet, tangy relish that goes with the richness of the meat.

Whole ducks can be bought fresh-chilled or frozen. Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and ...

A key to cooking good jibuni is to ensure that the duck becomes tender. After generously dusting the slices with flour, follow the idea of “60 percent in the pot, 80 percent in the bowl ...

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

Jump to the recipes: pan-seared duck breasts with scallion-crisped rice, miso-sesame chicken with pearl barley, and fried farro with lap cheong and cabbage. For Betty Liu, learning to cook came ...

If using sliced onion, sauté in some duck fat (or a fat you prefer) and season with salt and pepper to taste. You can do this in the same skillet you’re cooking the burgers in, then set aside.

This will take 3 hours to process. Duck Eggs are also used as an ingredient in multiple cooking recipes: Note: Duck Eggs are interchangable with other types of egg in the above recipes.