As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter.

With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

Although many duck confit recipes will ask you to purchase several jars' worth of pricey duck fat, we're here to tell you the dirty little secret those recipes won't tell you: You don’t actually need ...

Bowls of this hearty stew, filled with cannellini beans, gold potatoes, and duck meat, are served with toasted baguette to soak up the delicious broth. If duck stock and legs are unavailable, ...

Prunes that have soaked in Armagnac for six months, minimum. The blood of a freshly killed hare. Nine pounds of fresh fava beans, husked and peeled. A 6-inch-thick bed of pine needles. One dish alone ...

While restaurants have tubs of rendered duck fat on hand to make large batches of duck confit, the added fat is not necessary when making the “rich and glistening” duck legs at home, said Melissa ...

Before I tried it, if you’d asked me whether duck legs could be grilled successfully, I would have guessed no. I would have been wrong. I now know that the answer to any question about cooking duck ...

Duck is often on the menu when we host dinner parties. It’s not just a dish that impresses guests, but it’s so deceptively easy to make that I often send my sons (ages 10, 7 and 3) to do the work. My ...

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