For something so small and simple, a wild duck breast is too often tragically disrespected on plates at duck camps and around the family dinner table. Words such as “greasy” and “tough” or ...

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 Adam ...

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 ...

Duck breast is one of the jewels in the crown of classical Western cuisine. Sitting somewhere between steak, venison, and chicken, it's got a delicate yet powerful flavor that's essential for any ...

This mouth-watering duck breast recipe is courtesy of Fran Wescott. Dry the duck breasts again (if they are sweating or if the salt drew out any moisture). Using 2 large cast iron pans, put the ...

Ingredients for Salt 1/2 cup Kosher Salt 2 each Bay Leaves 2 tablespoons Fresh Thyme, chopped 1/4 cup Italian Parsley, chopped 1 teaspoon Black Peppercorns, fresh cracked Duck: 4 Hind quarters of ...