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 ...

Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the duck legs with salt and pepper and add to the casserole. Cook over moderately high ...

About 15 years ago, traveling along the Italian Riviera, I’d had all I could take of the brave new Italian foods I had just discovered: walnut cream sauce and sun-dried tomatoes and gnocchi and fresh ...

There they were, on a shelf in my fridge: six duck legs. What to do with them? I could roast them, I thought. But I wanted something luscious. Saucy and luscious. I wanted a braise. A ragù! I could ...

Preheat oven to 400 degrees. Cut duck into quarters and clean it so it's free of excess fat and skin. In a Dutch oven or a large, ovenproof pot, heat olive oil over medium-high heat. When hot, add ...

Add Yahoo as a preferred source to see more of our stories on Google. If you’re using dried pasta, try rigatoni or mezze maniche - Beca B Jones This recipe is simple but also comforting and ...

If the hottest part of summer is the dog days, the first few weeks of fall are my duck days. There is no better way to spend a cool foggy day than in the kitchen, and I can imagine no better companion ...