Note: If you can’t get Muscovy legs, it’s fine to use legs from Pekin (also known as Long Island) ducks. They are smaller, so you’ll need a few more, and they will cook quicker than the Muscovy. 4 ...

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 ...

Serve with roast chicory, buttery Savoy cabbage, or alongside potatoes sautéed in duck fat - Haarala Hamilton This recipe comes from Valentina Harris’s Regional Italian Cooking. I’ve been making it ...

Melt the butter in a small saucepan over low heat. Increase the heat to medium and cook the butter until the milk solids brown, 3-4 minutes. Remove immediately and set aside. Fill a pot with heavily ...

Assuming you're as handy with a grinder as a gun, this recipe from Ken Vedrinksi (Trattoria Lucca, Coda del Pesce) might be just the thing to clip in advance of duck season. But making your own duck ...

Here's how to bake, braise, roast, or smoke duck for incredible entrées any day of the week. Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam ...

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 ...

Oven-roast duck can be juicy inside and have a golden, appetizing crust on the outside. The recipe includes marinating, ...

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