This domestic duck recipe pays homage to the wintering wild ducks on the Texas High Plains that feast on peanuts and waste grains such as corn and wheat. You’ll be baking the dressing simultaneously ...

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 ...

One of the best things about food is a syndrome I call Cone Contagion: You see someone eating an ice cream and you have to have one yourself. But I never associated it with anything nourishing until a ...

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 ...

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 ...

Squab is the main ingredient in this dish at Jason Franey's restaurant, but duck is similar in taste and texture and works wonderfully in this adaptation. A little bit of truffle oil in the dressing ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

Mallard ducks are prevalent in the marshy regions of Louisiana, and they are the most abundant ducks in the Mississippi Valley. These ducks like fresh water, although they rarely dip beneath the ...

Note: In Regina Schrambling’s article about the diverse varieties of lentils now available, this warm salad recipe showcased the unique texture and color of French green lentils. Confit duck legs are ...