Whole ducks can be bought fresh-chilled or frozen. Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and ...

The Springtime in Paris Cooking Class, led by expert Chef Amy, immerses participants in the heart of French cuisine. The ...

For this recipe, the ducks are stuffed with whole kumquats, which are taken out of the cavity when the birds are done, then used to make a sweet, tangy relish that goes with the richness of the meat.

Chef Saito cooks a traditional simmered dish in a kaiseki style: Jibuni, simmered duck and awafu. It's a great way to warm up during the cold winter months. 1. Sear the scored duck, skin-side down ...

Meat: Season the meat pieces and sear in a skillet over a high heat with a good amount of oil or butter. Brown the pieces, ...

Joe Jurgielewicz & Son are able to put duck on restaurant tables from Philadelphia to French Polynesia, even during the avian ...

A key to cooking good jibuni is to ensure that the duck becomes tender. After generously dusting the slices with flour, follow the idea of “60 percent in the pot, 80 percent in the bowl ...

This bird, when cooked in the ordinary way, is about as palatable as a stewed kerosene lamp wick,” Edward Howe Forbush said ...