This oven-roasted duck with potatoes is a surprisingly easy recipe that delivers incredible flavor. With crisp, golden skin ...

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 ...

Long before award-winning chef Andrew Zimmerman graduated at the top of his class in culinary school, he dreamed of becoming a rockstar. But he put down his guitar and picked up a set of kitchen ...

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I’m not sure why. It’s definitely no more complicated than cooking a whole turkey, and I think it tastes far better ...

Note: This recipe from “Simply French,” Patricia Wells’ book with three-star French chef Joel Robuchon, is a good example of the attention to detail that makes a truly great cook. It’s a small thing, ...

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, ...

Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity and neck. In a small saucepan, combine 1 cup maple ...

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I’m not sure why. It’s definitely no more complicated than cooking a whole turkey, and tastes far better. Some ...

To roast the duck, preheat the oven to 400 degrees. In a small bowl, stir together the salt, Sichuan pepper, cinnamon, star anise, fennel and cloves. Liberally season both sides of the duck legs with ...

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I'm not sure why. It's definitely no more complicated than cooking a whole turkey, and I think it tastes far better ...