This classic French dish from chef Jacques Pépin features golden roast duck served with a velvety orange sauce, balancing sweet and savory flavors for a showstopping centerpiece.

Cooking duck at home is a classic example of when my quest for perfection undermines the “tasty enough.” For years, I strove to create the idealized vision of roast duck that I held in my head. It had ...

When buying ducks, ask your butcher for Pekin or a Pekin hybrid like the Mulard. Most likely the ducks will be sold frozen, so prepare ahead and leave at least one day for it to thaw in the ...

With crispy skin and a glossy glaze, our miso-glazed duck brings orange, cranberries, port wine, and miso together for a ...

There are as many ways to roast a duck as there are to stuff a mushroom, even if life is too short to do the latter. Raymond Blanc, in his fussy, mannered French way, insists that if you roast a whole ...

Don’t know what to do with all those potato peels? Running out of room in your oven for stuffing? Gravy tasting a little flat? Head to our holiday hub, How to Thanksgiving Smarter, Not Harder, for ...

The hours of preparation and fuss over the presentation always make duck feel like a celebratory meal. In Los Angeles, you can find whole duck roasted and presented with Thai flavors, smoked duck from ...

A young chef in a white toque parks a trolley by the side of the table. On it is a duck; plump and glossy, its skin is an enticing caramel and entirely smooth. With a long knife, the chef shears off ...