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, ...

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 ...

This oven-baked duck is crispy on the outside, juicy on the inside, and served with perfectly tender rice. It’s an impressive ...

Oven-roast duck can be juicy inside and have a golden, appetizing crust on the outside. The recipe includes marinating, proper placement in the oven, and precise cooking time for the perfect result, ...

No one wants to mess up a pricey cut of meat, but duck breast can be tricky: dry when overcooked and gummy when undercooked. But when done just right—medium with perfectly rendered fat and crispy skin ...

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 ...

In a small sauce pot, bring salted water to a boil. Stir in quinoa. Boil until al dente, firm/tender. Pour over a fine mesh strainer. Spread quinoa on a sheet tray to let cool. In a separate saucepot ...

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 ...

1. Pat the breasts dry with a paper towel. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern of cuts about 3/4-inch apart. Sprinkle ...