The next day, heat oven to 325 degrees. Place duck legs fat side down in a large ovenproof skillet, in snug single layer (you may have to use two skillets or cook them in batches). Heat over ...

Preheat the oven to 375 degrees Fahrenheit ... Make the centerpiece of your next holiday meal this whole roast duck recipe with duck fat braised root vegetables and sauerkraut.

(Return to room temperature before cooking.) When ready to cook the duck, preheat the oven to 220C/450F/Gas 8. Suspend a wire rack over a roasting tray and place the duck onto it. Pour 375ml ...

Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals ... skin-side down. Gently cook without moving or flipping until fat renders and skin turns a rich ...

Reverse searing a tomahawk steak in the oven creates an evenly cooked, juicy interior with a beautifully caramelized crust.

Mock duck has been eaten for centuries, and for good reason. It’s delicious and easy to make from scratch, too.

Crispy, golden, and fluffy on the inside, these duck fat roasted potatoes are the perfect side dish for a traditional Sunday ...

For this recipe, the ducks are stuffed with whole kumquats, which are taken out of the cavity when the birds are done, then used to make a sweet, tangy relish that goes with the richness of the meat.

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 ...

Combine the salt, wine, duck fat, shallots ... season with a little salt and pepper, and place in the oven. Cook the turkey for 30 minutes, reduce the temperature to 375 degrees, and baste ...