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 ...

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 ...

Ever since we left Beijing to come back to the U.S., one of the things we really miss is the abundance and variety of authentic food China has to offer. Take Peking duck, for example. Whole ducks are ...

Louisiana Mallards in Mandarin Glaze is one way to prepare the ducks, which are plentiful in South Louisiana. (Photo from 'Encyclopedia of Cajun & Creole Cuisine,' December 2004, Chef John Folse and ...

A Peking duck dinner is a feast built from a single ingredient. It starts with nibbling on a taco-like snack of the delicately crisp skin tucked inside thin mandarin pancakes with a lick of earthy ...

Citrus fruits are often used to enhance the taste of wild game meats, especially duck. This recipe calls for mandarins, but feel free to substitute kumquats, oranges or tangerines to achieve the same ...

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 ...