Often used in Asian cuisine as well as in French cooking, duck meat is slightly darker in color than chicken or turkey, but is nonetheless still delicious—especially when you've got to right recipes ...

It's a cold morning with snow flurries in the air. It may be sunny and mild in the afternoon but for now it's cold — a typical day in the transition from autumn to winter. Mallards circle the decoys.

When purchasing duck in the grocery store or butcher shop, look for antibiotic-free, air-chilled, and certified cage-free duck. Once you bring duck home, use it within three days unless it's frozen.

Cooking duck at home is a classic example of when my quest for perfection undermines the “tasty enough.” For years, I strove to create the idealized vision of roast duck that I held in my head. It had ...

What He’s Known For: Simple cooking over live fire. Meticulous sourcing. An unpretentious welcome and an ambitious vision. OPEN FIRE defines chef Tomos Parry’s cooking at Brat in East London. “There’s ...

Duck has a reputation for being fussy, and I blame the French. I am sick of the French (way of preparing and cooking duck). All that talk of separating the breast from the legs, and cooking each one ...

FORT WAYNE, Ind. (WANE) — The 36th annual SCAN Duck Race is making a splash in St. Marys River this Saturday to raise funds for their mission in stopping child abuse and neglect. Whitney Craig, ...