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 ...

Note: This recipe uses duck stock, which takes two hours to make. The stock can be prepared the day before you cook the duck. Chop the duck’s neck, gizzard and heart into pieces of 1½ inches or less ...

Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) Allow the ...

Remove the legs from the ducks and cut them into drumsticks and thighs. Remove the whole breasts on the bone. Split each breast down the center, then cut the breasts in half crosswise through the ...

Quatrano has a simple trick for making these duck breasts juicy and flavorful: Just a few hours before pan-roasting, she rubs them with a fresh herb and salt mix, which lightly cures the meat. Anne ...

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Grind the thyme, fennel, peppercorns, coriander, and bay leaf together in a spice grinder or a coffee grinder dedicated to spices, and then combine the ground spices with salt and sugar. (This makes ...

One of most important elements of this method of faking duck confit, says Lebovitz, is the baking dish. It's got to be small, so that the duck legs are pressed snugly together. Once your duck is ...