For a festive occasion, a burnished whole duck makes quite an impression — fancier than chicken and more elegant than turkey. Roasting the duck is not so difficult to do, but it can be smoky; to be on ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Here's how to bake, braise, roast, or smoke duck for incredible entrées any day of the week. Cooking duck confit may sound like ...

Add Yahoo as a preferred source to see more of our stories on Google. With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like ...

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 ...

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 ...

Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...

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, ...