Duck meat wasn’t always rare and perfectly pink. An old-fashioned roast duck was cooked for as much as two hours, even more, and all the way to the bone. And you could roast your potatoes in the duck ...

Flip duck and increase heat to medium. Sear meat side until interior is cooked medium-rare or medium, 3-5 minutes more. Let duck rest at least 5 minutes before slicing. While duck cooks ...

Many home cooks are too intimidated by duck to cook it themselves and perhaps see it as out of their reach. However, it's easier to cook duck than you think as long as you keep a few things in mind.

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 skin to dry before ladling the ...

Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly ...

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

A key to cooking good jibuni is to ensure that the duck becomes tender. After generously dusting the slices with flour, follow the idea of “60 percent in the pot, 80 percent in the bowl ...