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 ...

See why one top chef says 'don't sleep on duck' and how he cooks this perfect protein. This recipe was shared by Mario Brugnoli, Executive Chef at 'Eat, Art, Love' in St Pete's Warehouse District.

For anyone who thinks duck deserves better than orange juice and other syrupy sweetness, pomegranate works wonders. An old recipe for succulent duck legs from Bay Wolf restaurant in Oakland works even ...

Instructions: Place corn, cream and Duck Confit into a large saute pan. Bring cream to a full boil. Reduce approximately 25 percent, until cream forms a sauce with desired consistency. Add parsley and ...

If you’re a passionate waterfowl hunter, you might think you know how to cook duck. But do you really? Wilkins shared some of his best tips and tricks for cooking duck so that you can spend less time ...

Getting your Trinity Audio player ready... Take your pantry to the next level. Supplement the everyday storage staples of dried pasta, beans and canned tomatoes, to name merely three, with some ...

It’s funny, isn’t it, how we get into cooking ruts? Poultry means chicken or turkey, and with the holidays behind us, perhaps neither holds much appeal. I’m seeing duck legs at my markets, and they’re ...