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 ...

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 ...

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Roasting a duck might be easier than roasting a chicken; with a generous layer of fat, the meat stays moist and flavorful. And cooked alongside grapes that grow sweeter with roasting, onions that ...

This is a savory interpretation of a great waffle with the added pleasure of duck confit and seasonally inspired cranberry orange salad that complements the aromatic spice blend and goat cheese.

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This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. CLEVELAND, Oh — It’s a classic holiday ...