Fill a 6- to 8-quart pot three-quarters full of water and bring it to a boil over high heat. While water comes to a boil, prepare the duck. Remove innards from duck. Place duck, breast side up, on a ...

Cooking duck at home is a classic example of when my quest for perfection undermines the “tasty enough.” For years, I strove to create the idealized vision of roast duck that I held in my head. It had ...

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 ...

Back in summer 2020, my husband and I walked two miles to Chinatown to pick up dinner from Hwa Yuan, the Szechuan restaurant known for introducing New Yorkers to cold sesame noodles back in the ’80s.

Along with this centerpiece recipe of Soter Vineyard’s riff on Peking duck, chef Clayton Allen shares a couple of insider tips for success. First and foremost, he says, “You want to render the duck’s ...

In December, food lovers can witness Young’s culinary creativity come to life through surprising multicourse menus carefully curated for exclusive ticketed pop-up events held in a secret location on ...