Heat a grill until very hot. Season the breasts with salt and pepper and lay skin-side-down on the grill. Cook 3 minutes, then turn slightly to leave a crosshatch grill mark on the skin.

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.

Put the duck breast-side up on a rack in a roasting pan, and cook for 1 hour. Take the pan out of the oven and carefully drain off the hot fat, holding the bird with tongs so he doesn't hit the floor.

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 ...

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 ...

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 ...

Put the garlic (cut lengthwise) and bay leaves on the bottom of the baking dish and lay the duck legs, flesh-side down, on top. Cover with plastic wrap and refrigerate for at least 8 hours or ...