Hunters chasing the Pennsylvania hat trick of white-tailed deer, wild turkey and black bear can be, without a doubt, a dedicated group. If you have a duck hunter in your life, though, you might know ...

For chef Anita Lo, this recipe is a fall go-to. She prefers using Long Island duck (aka Pekin duck) for its rich flavor and fat content. “I love cooking duck because every single part of it is usable, ...

You’ll need a few greenheads to make this delicious meal. Joe Genzel For a long time, I thought the only way to cook duck was with a jalapeno, some cream cheese and lots of bacon. The popper is an old ...

WANT TO KNOW a secret? There’s really no such thing as duck season. Though hunters officially declare it in late fall and many diners save duck for the holidays, quality farmed duck is actually ...

'The richness of duck elevates the commonness of cabbage to fancy dinner status,' says chef Abra Berens You can save this article by registering for free here. Or sign-in if you have an account.

As the temperature drops and we spend more time indoors, I like to have family and friends over for comfort food — and one of my top choices for fall/winter comfort fare is duck. Getting the right ...

In his new book At Home in the Kitchen, Kinch is offering up more practical advice. The recipes inside are accessible enough for home cooks, but still creative enough to make you look like a star in ...

20:30, Mon, Nov 16, 2020 Updated: 20:30, Mon, Nov 16, 2020 Duck has a more gamey flavour than other poultry and can be a different addition to a Sunday dinner or paired with hoisin sauce for a take on ...

Want to expand your culinary horizons in 2018 without adding a belt notch? You could start by picking up a package of duck breast fillets. More stores are carrying them fresh, but you can typically ...

So you’ve ordered Roy Choi’s killer smoked duck at Pot in Koreatown. And you’ve beaten the French bistro crowds for the duck confit at Republique or Church & State — or the duck ragout at Maccheroni ...

For a special meal, nothing can match duck, writes Brigitte Hafner. And roast or confit, it’s easier to cook than you think. Whenever I’m asked to cook a celebratory dinner, I think of duck. It’s rich ...