As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter.

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 ...

Prunes that have soaked in Armagnac for six months, minimum. The blood of a freshly killed hare. Nine pounds of fresh fava beans, husked and peeled. A 6-inch-thick bed of pine needles. One dish alone ...

leaves, and thyme on a piece of cheesecloth, gather, and tie. Heat the oil in a sauté. pan large enough to hold legs in one layer over medium-high heat and brown the duck legs, skin side down, until ...

1. Roughly chop the Bay leaves, Thyme, Rosemary. Parsley, and Garlic. Season liberally the flesh side of the legs and thighs (not the skin side) with Kosher Salt, Sugar, Poultry Spices, Thyme, ...

To keep the duck legs extra moist, Chef Evans adds a bit of chicken or duck stock to the baking sheet, but just enough so that the skin still gets beautifully crisp. (You can also make homemade duck ...

Duck is often on the menu when we host dinner parties. It’s not just a dish that impresses guests, but it’s so deceptively easy to make that I often send my sons (ages 10, 7 and 3) to do the work. My ...

Before I tried it, if you’d asked me whether duck legs could be grilled successfully, I would have guessed no. I would have been wrong. I now know that the answer to any question about cooking duck ...

The duck is carved similarly to a turkey and served alongside all of the traditional Thanksgiving sides. Derry said she doesn’t have a specific recipe, but for one recent holiday meal, she tried to ...