The duck gets the spectacular treatment laid out by chef Marcus Samuelsson in his “Aquavit” cookbook, including a night marinating in strong coffee laced with shards of cinnamon sticks and green ...

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 ...

Classic French duck recipes, the kind Julia Child swooned for, are now considered old-fashioned. But an updated version of a dish like roast duckling with cherries can be stunning. And, because ...

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 ...

David Williams pulls back the foil covering his orange-and-white-wine-braised duck, and the scent of citrus and thyme fills his kitchen. The chef and co-owner of Bull Valley Roadhouse in Port Costa, ...

The French-style dishes at our flagship restaurant were deeply influenced by a bistro we often used to visit in Paris, said Bruce and Eric Bromberg in the Blue Ribbon Cookbook (Clarkson Potter). There ...

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 ...

1. Combine the coffee, crushed cardamom pods and whole cinnamon sticks in a bowl and allow the mixture to cool. 2. With a fork, prick the skin of the duck breasts all over. Then with a small, sharp ...