Breaking down a whole duck may seem daunting, but it's a valuable skill for home cooks looking to take their cooking repertoire just a bit further. There's something so satisfying about starting with ...

If you’re like I used to be, maybe I should have titled this article “YOU EAT DUCK!!!” Or “IS DUCK EVEN EDIBLE?” I used to dutifully eat duck since I’d shot them, but it sure wasn’t an enjoyable ...

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 ...

My mother once cooked a marvelous duck a l’orange and, although it was a lifetime ago when she was single and living in New York City, she still talks about it. The dish, though I’ve never tasted it, ...

If you’re like I used to be, maybe I should have titled this article YOU EAT DUCK! Or IS DUCK EVEN EDIBLE? I used to dutifully eat duck since I’d shot them, but it sure wasn’t an enjoyable experience.

10 ounces kabocha squash, seeded; half cut into two equal wedges for roasting; half peeled and cut into chunks to purée 3 tablespoons heavy cream 1 tablespoon brown sugar Kosher salt and black pepper ...

Julia Collin-Davison makes Bridget Lancaster Duck Breasts with Port Wine-Fig Sauce. Toni Tipton-Martin tells the story of the Tatin sisters and the history of their namesake dish, and Bridget makes ...

A masterclass in smoking duck breasts the Sichuan way, but with used teabags When I worked at River Cottage HQ, we used to smoke duck, rabbit and fish in a smoker made out of an old bread bin. It ...