Duck, usually an unknown hero in the barbecue industry, is about to become the central stage of your cooking repertoire. If you haven’t tasted what I like to call “Rolls Royce in Poultry,” then fasten ...

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 ...

In 1993 Virginia chef Craig Hartman asked his supplier for "baby greens," and was given tiny lettuce that he used in a salad. By coincidence, a restaurant magazine writer was in attendance, and an ...

1. Add all the ingredients into a small pot and bring to a boil. Stir occasionally to prevent sticking. 2. Reduce to simmer and continue to stir until smooth and consistency resembles jam. Remove from ...

Have you ever wondered how to cook a glazed duck using your grill? I got this rotisserie attachment for mine and figured I ...

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, ...