Confit cooking is more accessible to home chefs than you might think. It won't suit all fish, but here are the types it will ...

This video demonstrates a straightforward method for cooking duck in the oven alongside potatoes. The recipe focuses on ...

You know, roast duck has always felt like one of those dishes you admire from a distance. What if I told you you could enjoy ...

For chef Anita Lo, this recipe is a fall go-to. She prefers using Long Island duck (aka Pekin duck) for its rich flavor and fat content. “I love cooking duck because every single part of it is usable, ...

No one wants to mess up a pricey cut of meat, but duck breast can be tricky: dry when overcooked and gummy when undercooked. But when done just right—medium with perfectly rendered fat and crispy skin ...

In a small sauce pot, bring salted water to a boil. Stir in quinoa. Boil until al dente, firm/tender. Pour over a fine mesh strainer. Spread quinoa on a sheet tray to let cool. In a separate saucepot ...

Getting your Trinity Audio player ready... Take your pantry to the next level. Supplement the everyday storage staples of dried pasta, beans and canned tomatoes, to name merely three, with some ...

The 3-pound dry-aged duck is oven-ready and portioned for two, and comes with bao buns, green onions and hoisin sauce.

1. Pat the breasts dry with a paper towel. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern of cuts about 3/4-inch apart. Sprinkle ...