Here's how to bake, braise, roast, or smoke duck for incredible entrées any day of the week. Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam ...

So you’ve ordered Roy Choi’s killer smoked duck at Pot in Koreatown. And you’ve beaten the French bistro crowds for the duck confit at Republique or Church & State — or the duck ragout at Maccheroni ...

Jonah Reider lives in New York City, where he runs the Pith Supper Club out of his apartment and writes a bi-monthly column for Food & Wine. Through cooking, writing, traveling, and entrepreneurship, ...

His Restaurant: Eyval, in Brooklyn, N.Y. What He’s Known For: Interpreting Persian cooking with nuance and delicacy. Refining regional-Iranian dishes with creativity and the freshest seasonal ...

When fall weather turns your head from summer salads to heartier meats, consider using your microwave oven to cook a duck. Preparing duck in the microwave is almost as easy as cooking a chicken. The ...

Duck often is left off home menus, reserved instead for special restaurant meals. Perhaps that’s because whole ducks have the reputation for being fatty and difficult to cook. But duck breasts are a ...

Duck confit tastes entirely different from duck cooked almost any other way. Cooking it is all about converting tough collagen proteins—pound for pound tougher than steel—into gelatin. While this ...