Cooking duck at home is a classic example of when my quest for perfection undermines the “tasty enough.” For years, I strove to create the idealized vision of roast duck that I held in my head. It had ...

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I’m not sure why. It’s definitely no more complicated than cooking a whole turkey, and I think it tastes far better ...

French classics, bold global flavors, and vegetarian showstoppers deliver festive roasts for every holiday table.

Ever since we left Beijing to come back to the U.S., one of the things we really miss is the abundance and variety of authentic food China has to offer. Take Peking duck, for example. Whole ducks are ...

For something so small and simple, a wild duck breast is too often tragically disrespected on plates at duck camps and around the family dinner table. Words such as “greasy” and “tough” or ...

This whole roasted duck makes a dramatic and flavorful centerpiece to any special gathering. Instructions: Heat the oven to 425 degrees. Remove and reserve three strips of peel from the orange using a ...

The duck gets the spectacular treatment laid out by chef Marcus Samuelsson in his “Aquavit” cookbook, including a night marinating in strong coffee laced with shards of cinnamon sticks and green ...

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 ...

Cooking duck at home is a classic example of when my quest for perfection undermines the “tasty enough.” For years, I strove to create the idealized vision of roast duck that I held in my head. It had ...