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 ...

First, let me put your mind at ease: this is easy to prepare. It just takes a few extra steps and a bit more focus. When I say focus, all I mean is using a sharp knife to score the duck breast skin ...

The recipe features in Jenny’s fifth book, ‘Islands in a Common Sea: Stories of Farming, Fishing and Food Around the World’.

His Restaurant: Eyval, in Brooklyn, N.Y. What He’s Known For: Interpreting Persian cooking with nuance and delicacy. Refining regional-Iranian dishes with creativity and the freshest seasonal ...

Stuffed, roasted duck breasts served with a port reduction have the magical ability to elevate any occasion. This elegant ...

Special delivery: Sign up for the free Marlin email newsletter. Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives.

Chef Yia Vang demonstrates his take on the traditional Southeast Asian dish. Chef Yia Vang joined "GMA3" recently to demonstrate a variation of a Hmong laab dish inspired by his father. The James ...

Peking duck is a popular Chinese dish bursting with flavour, which will typically be eaten at Lunar New Year celebrations. But for those who are worried about the meticulous approach often given to ...

Rinse and dry the duck with paper towels. Using a paring knife score the skin over the breast, but do not cut into the meat. Season with kosher salt, place in a Dutch oven covered and bake for 2-2 1/2 ...