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 ...

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.

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, ...

SEATTLE — If you love the taste of duck but would never try making it at home, chef Tom Douglas says wait! He found something that makes the job super easy. He joined us from the Hot Stove Society ...

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 ...

Impress your date with a rich duck and cherry ragù. This month’s featured On The Table recipe is fresh and hearty, featuring basil and Northern Michigan cherries. Like many in this region, we live ...

These crostini make wonderful appetizers and snacks, a rich bright complex flavor for very little time and effort. If you don't want to cook in this heat (and who can blame you for fleeing the stove ...

Here we are, deep in the throes of a legit winter. Still in a pandemic? Yep, that too. When you don’t even want to think about going outside, what better time to retreat to your kitchen and cook up ...

The crispy skin and complex flavor of these spiced duck legs will make your guests think you toiled in the kitchen for hours. Fortunately, this simple recipe is pretty hands-off, with most of the time ...