Confit cooking is more accessible to home chefs than you might think. It won't suit all fish, but here are the types it will ...

Add Yahoo as a preferred source to see more of our stories on Google. We dug up some of the best tips and tricks for turning a limit of waterfowl into a variety of delicious meals. If you’re a ...

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 ...

Duck breast, seared! There is nothing like crispy, seared, perfectly-cooked duck breast with port cherry sauce. This method of cooking was done by French chef André Daguin. He was the first that ...

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 ...

If you’re like I used to be, maybe I should have titled this article YOU EAT DUCK! Or IS DUCK EVEN EDIBLE? I used to dutifully eat duck since I’d shot them, but it sure wasn’t an enjoyable experience.