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, ...

Hunters chasing the Pennsylvania hat trick of white-tailed deer, wild turkey and black bear can be, without a doubt, a dedicated group. If you have a duck hunter in your life, though, you might know ...

This recipe delivers crispy oven-baked duck paired with perfectly tender rice that absorbs all the rich flavors. The skin is golden and crackly, while the meat remains juicy and flavorful. It’s a ...

Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam Dolge says the process is simple, and results in tender, delicious meat that brings pleasure ...