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 ...

Add Yahoo as a preferred source to see more of our stories on Google. With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. This ...

The author attempted to recreate a crispy duck with red curry dish from their favorite Thai restaurant. The recipe includes key lime juice in the curry, along with traditional Thai ingredients like ...

This video shows the preparation of a whole duck baked in the oven alongside rice. The process focuses on achieving a crispy ...

Score crisscross lines into the duck skin using a very sharp knife. Take care not to cut own into the flesh. Scoring the skin like this will help the duck to cook evenly without shrinking and to ...

Duck can be intimidating, but this balsamic cherry-glazed duck makes it surprisingly doable. The rich, crispy skin pairs with a tangy cherry glaze for a dinner worth the effort. This recipe walks you ...

Let’s get this out at the start: Almost nothing said by the main character of this story, chef Stefan Richter, is accurately quoted. Otherwise, it would be a bleepin’ tiresome story to bleepin’ read ...

Ten months ago, a recipe for Chinese lacquered roast chicken from Lucky Peach 101 Easy Asian Recipes changed my life. The chicken is brilliant and simple, and impresses just about anyone lucky enough ...

Note: If you can’t find the baby turnips at the farmers market or Japanese turnips (kabu) at a grocery, you can use four large turnips, peeled and cut in thick wedges. The duck must be started two ...

Squab is the main ingredient in this dish at Jason Franey's restaurant, but duck is similar in taste and texture and works wonderfully in this adaptation. A little bit of truffle oil in the dressing ...