Cooking duck at home is a classic example of when my quest for perfection undermines the “tasty enough.” For years, I strove to create the idealized vision of roast duck that I held in my head. It had ...

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 ...

Score crisscross lines into the duck skin using a very sharp knife. Take care not to cut own into the flesh. Scoring the skin like this will help the duck to cook evenly without shrinking and to ...

Preheat oven to 350°F. Season duck leg with salt and place in a small loaf pan. Add enough duck fat or canola oil to cover. Add garlic, thyme, and peppercorns. Cover with foil and roast until meat is ...

Hugh Acheson's golden roasted duck is seasoned with fragrant spices and dry-brined overnight for a showstopping bird with crisp skin and succulent meat. Dry-brining the whole bird with a mix of ...

This is an archived article and the information in the article may be outdated.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. Combine all ingredients, except duck, in a ...

I made perfectly seared duck breasts with crispy smashed potatoes - and it might be one of my favorite meals yet. In this video, I show you how to get that golden, crackly skin on the duck, how to ...