Note: This recipe uses duck stock, which takes two hours to make. The stock can be prepared the day before you cook the duck. Chop the duck’s neck, gizzard and heart into pieces of 1½ inches or less ...

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 ...

2 whole Peking duck breasts, (4 halves, about 2 to 2 1/2 pounds total) Kosher salt Freshly ground black pepper 1 medium shallot, minced (about 1/4 cup) 3 small oranges 1 1/2 tablespoons sherry vinegar ...

My mother once cooked a marvelous duck a l’orange and, although it was a lifetime ago when she was single and living in New York City, she still talks about it. The dish, though I’ve never tasted it, ...

This advertising content was produced in collaboration between Vox Creative and our sponsor, without involvement from Vox Media editorial staff. It’s been said that refining by fire is purifying — but ...

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 ...

Split and butterfly each duck-breast half. Place each one between two sheets of plastic wrap. Starting at the center, gently pound out the breast until it is about 1/4-inch thick. Keep refrigerated ...

They say that sometimes the best gift is one we give ourselves. As cooks, we know that a gift of food is even better when it can be shared with others. And it’s better still when it involves flipping ...

Split and butterfly each duck-breast half. Place each one between two sheets of plastic wrap. Starting at the center, gently pound out the breast until it is about 1/4-inch thick. Keep refrigerated ...