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 tasty holiday dinner that's yummy year round. What You Need: 1 duck breast 1/2 cup port 1 cup low sodium duck or chicken ...

Is duck fat really better than butter or oil? In this video, we test duck fat across a range of easy recipes—from crispy ...

Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals, taking care not to pierce the flesh. Season with salt all over. Set a large, heavy skillet over medium-low heat ...

Add Yahoo as a preferred source to see more of our stories on Google. With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like ...

Julia Collin-Davison makes Bridget Lancaster Duck Breasts with Port Wine-Fig Sauce. Toni Tipton-Martin tells the story of the Tatin sisters and the history of their namesake dish, and Bridget makes ...