Discover a traditional Cantonese roast duck recipe with marinade and hoisin glaze. Step-by-step instructions for a succulent, crispy finish.

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 ...

This different take on surf & turf is inspired by traditional Asian meat and fish combinations such as the Cantonese dishes that bring together crab and pork or prawns and chicken liver. Combine the ...

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 ...

When Philippa Kingsley decamped to Atlanta, Georgia, from her former home in the Hague (Dutch taste buds were never quite the same again), she did not miss a single “fiddle dee dee” cooking Thai food ...

There is no doubt a well-prepared, well-executed roast duck can be a bit of trouble for not a whole lot of meat. You will notice this recipe serves two to four, not the normal four to six. But, oh my, ...

This rich duck sauce is the basis of a dish called bigoli all’ anatra after the thick, rustic semolina spaghetti called bigoli, in Verona, hometown of Chiara Conti of Fabiolus Cafe on Melrose. At ...

Peking duck is a popular Chinese dish bursting with flavour, which will typically be eaten at Lunar New Year celebrations. But for those who are worried about the meticulous approach often given to ...

For something so small and simple, a wild duck breast is too often tragically disrespected on plates at duck camps and around the family dinner table. Words such as “greasy” and “tough” or ...