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 ...

A whole duck is roasted over blazing heat with the goal of creating beautifully crisp, golden skin while keeping the meat juicy inside. Paprika, black pepper and salt provide the seasoning, with ...

Add Yahoo as a preferred source to see more of our stories on Google. Complete with herbed endive salad in lemon-mustard dressing. Don't let the long cook time fool you: Most of it is hands-off baking ...

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 ...

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 ...

The combination of cold, chewy homemade soba noodles with steaming-hot crispy duck and dashi-enriched dipping sauce is an unparalleled delight. Timing is key when making this dish—cook the soba just ...

A whole duck is flavored with garlic, orange, soy sauce, honey and a blend of turmeric, paprika, black pepper and chili before being baked into a rich, flavorful centerpiece. Storm Dolly spaghetti ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. This ...

Combine all ingredients, except duck, in a large container. Whisk until salt and sugar have dissolved, submerge duck in brine and refrigerate for 2-4 hours. Place a medium saucepan over medium-high ...