When purchasing duck in the grocery store or butcher shop, look for antibiotic-free, air-chilled, and certified cage-free duck. Once you bring duck home, use it within three days unless it's frozen.

Add Outdoor Life (opens in a new tab) Adding us as a Preferred Source in Google by using this link indicates that you would like to see more of our content in Google News results. Wilkins shared some ...

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 ...

As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter.

Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam Dolge says the process is simple, and results in tender, delicious meat that brings pleasure ...

For chef Anita Lo, this recipe is a fall go-to. She prefers using Long Island duck (aka Pekin duck) for its rich flavor and fat content. “I love cooking duck because every single part of it is usable, ...

Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...

Breaking down a whole duck may seem daunting, but it's a valuable skill for home cooks looking to take their cooking ...