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 ...

Note: This recipe uses duck stock, which takes two hours to make. The stock can be prepared the day before you cook the duck. Chop the duck’s neck, gizzard and heart into pieces of 1½ inches or less ...

This different take on surf & turf is inspired by traditional Asian meat and fish combinations such as the Cantonese dishes that bring together crab and pork or prawns and chicken liver. Combine the ...

There is no doubt a well-prepared, well-executed roast duck can be a bit of trouble for not a whole lot of meat. You will notice this recipe serves two to four, not the normal four to six. But, oh my, ...

When Philippa Kingsley decamped to Atlanta, Georgia, from her former home in the Hague (Dutch taste buds were never quite the same again), she did not miss a single “fiddle dee dee” cooking Thai food ...

Trim excess fat from each duck (especially from breast) and score the skin in a crosshatch pattern. Mix all the marinade ingredients together with 3 cups of water. Place the ducks and marinade in a ...

Crispy duck is prepared with a focus on achieving a dry, crackling skin while preserving moisture in the meat. Alongside it, ...

Peking duck is a popular Chinese dish bursting with flavour, which will typically be eaten at Lunar New Year celebrations. But for those who are worried about the meticulous approach often given to ...

Spaghetti and meatballs isn’t just good comfort food, it’s the kind of food that you crave with a beautiful desperation, that you secretly prefer to those precious items on chic tasting menus, that ...