Often used in Asian cuisine as well as in French cooking, duck meat is slightly darker in color than chicken or turkey, but is nonetheless still delicious—especially when you've got to right recipes ...

Preheat oven to 350°F. Season duck leg with salt and place in a small loaf pan. Add enough duck fat or canola oil to cover. Add garlic, thyme, and peppercorns. Cover with foil and roast until meat is ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. This ...

This recipe delivers crispy oven-baked duck paired with perfectly tender rice that absorbs all the rich flavors. The skin is golden and crackly, while the meat remains juicy and flavorful. It’s a ...

Add Yahoo as a preferred source to see more of our stories on Google. With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like ...

Combine all ingredients, except duck, in a large container. Whisk until salt and sugar have dissolved, submerge duck in brine and refrigerate for 2-4 hours. Place a medium saucepan over medium-high ...

This crispy-skinned duck gets its deep color and flavor from the black tea brine, and is an easy alternative to Peking duck. Kristina Cho is an award-winning cookbook author, recipe developer, home ...