Recipe: Duck Confit Although poultry is rarely cooked medium-rare, it's the best approach to take with duck breast. This ...

While restaurants have tubs of rendered duck fat on hand to make large batches ... briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.

Mock duck has been eaten for centuries, and for good reason. It’s delicious and easy to make from scratch, too.

This elegant meal, featuring duck breasts stuffed with mushrooms, roasted, and paired with a port wine cranberry sauce, is a perfect meal for special occasions.

This salad is quick and easy to make. It takes less than an hour to prepare, and about 30 minutes of that time is waiting for the duck breasts to warm up at room temperature, so they're not cooked ...

Get a head start on Soup Sunday with Nathan Miller’s Duck & Wild Rice Soup recipe, featuring rich duck confit, roasted ...

Flavoursome and rich Bombay duck marinated in a beautiful yellow paste and fried in rice batter till crispy. Despite its name, Bombay duck is not a duck but a type of lizardfish.

The ultimate crispy duck! It takes time, but boy is it worth it. Marinated for tenderness and flavour, steamed to keep it succulent and then deep fried to ensure you get plenty of crispy bits.

Now you are ready to make Chinese fajitas: Roll some of the duck meat, green onions, cucumber, and a smear of Chinese sweet noodle sauce up in a Mandarin pancake, eat, and repeat. Recipe courtesy ...

Mock duck has a meaty flavor but made with vegetarian ingredients, as the name suggests. Usually its made with soya but the one used in this recipe is made with wheat protien. It is a low fat, high ...

figures into a cautionary tale involving love and hunting — a tale that has informed my own pursuit of the best recipe for Louisiana marsh ducks. It is not duck a l’orange. Back home in ...