This roast duck has rich, crispy skin and is scented with lemons and oranges. Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef and recipe developer who graduated ...

2/3 cup duck fat or oil, such as peanut or olive 1. Sprinkle duck with salt; set aside at room temperature. Place a rack on a baking sheet and place it in the oven. Preheat oven to 200 degrees. 2.

Geographically speaking, the South Pasadena kitchen where Craig Strong is cooking this December afternoon is only a few miles from the elaborately outfitted kitchen and Michelin-starred ...

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 ...

When the magazine of good living produced the first Gourmet cookbook in 1950, the world was a very different place. Europe was war-ravaged, while America was rich, innocent and giddy -- the perfect ...

Soy sauce, honey, Chinese five spice, and hoisin season this rich duck with incomparably crispy skin. This delicious roast duck dish popularized in Beijing is known for crispy, intensely golden brown ...

1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...

Goose Stew with Barley and Celery Root Makes 4 to 6 servings 8 goose legs (2 to 3 pounds) 3 tablespoons duck fat, lard, or unsalted butter Kosher salt and freshly ground pepper 1 large yellow or white ...