For curious home cooks, learning to break down a duck opens up a world of tasty possibilities. Here's how to tackle the task ...

We cooked the duck in an amazing place. Any food becomes more delicious thanks to the beautiful view of the mountains. This ...

Duck may not be an ingredient you use every day, but this meaty and flavorful protein should definitely be on your list of ...

Traditional confit starts with an overnight cure for the duck legs, which always involves salt to season them, and then ...

Whole ducks can be bought fresh-chilled or frozen. Look for fresh Aylesbury ducklings, Gressingham or the plump-breasted Barbary duck. Roast ducks on a trivet over a deep-sided roasting tin and ...

(Or they can be refrigerated for longer. Take them from the fridge about 30 minutes before cooking them.) While the duck breasts are salting, make the plum sauce. Remove the pits from the plums ...

You need only the duck carcass (minus the tail, which has a very strong flavour) and breasts for the soup; use the leg meat for another dish, such as duck larb. Most people throw away the roots of ...

As you step through the front door on Dec. 25 and walk into a house full of laughter, music, hugs and holiday lights, you can ...