Often used in Asian cuisine as well as in French cooking, duck meat is slightly darker in color than chicken or turkey, but is nonetheless still delicious—especially when you've got to right recipes ...

This is one of my favorite recipes to cook for a large crowd. It's great for sharing; just set it up in the middle of the table, carve and let everyone help themselves. The traditional Peking duck is ...

Bring a large pot of water to a boil. Use a knife to scrape any rough patches off the duck’s skin. Remove the innards if necessary, cut off the wing tips, and remove excess fat around the cavity ...

Dear Heloise: I remember the wonderful recipe your mother had for her Peking roast. Please reprint it. I lost my old cookbook that had it clipped out from the newspaper. Thank you.-A Reader in ...

Using a pairing knife slightly score lines in the skin of the duck breast. Mix the salt, soy sauce, wine, and five spice powder in a small bowl and massage into the duck. Leave the duck breasts skin ...