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 ...

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 ...

For those who like their duck paired with a little something sweet, Tom Colicchio recommends this from “Think Like a Chef” (Clarkson Potter, $37.50). The combination of duck and apples is turned in ...

Stuffed, roasted duck breasts served with a port reduction have the magical ability to elevate any occasion. This elegant ...

Dial up the comfort with beefy braises, brothy soups, and creamy dips that deliver slow-simmered depth in a fraction of the time.

If you’re a passionate waterfowl hunter, you might think you know how to cook duck. But do you really? Wilkins shared some of his best tips and tricks for cooking duck so that you can spend less time ...

As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter.

Readers will know Chef Belton from his residency on WWL-TV, his series of cookbooks, his PBS shows or his years of cooking classes. In this column, Chef will offer time-tested recipes drawn from New ...

As the old saying goes, all good things must come to end. Jan. 31 marks the end of duck season in Tennessee, Mississippi and Arkansas. Duck hunters across the region will be cleaning and packing up ...

Contributor Stephanie Burt has shelves of community cookbooks, those spiral-bound snapshots of the collected recipes from a church group, Junior League or another social organization. They hold a lot ...