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 ...

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, ...

Jonah Reider lives in New York City, where he runs the Pith Supper Club out of his apartment and writes a bi-monthly column for Food & Wine. Through cooking, writing, traveling, and entrepreneurship, ...

With Valentine's Day looming, here's an elegant entree that any basic cook can execute with ease. Duck breasts with a five-ingredient sauce, requires only about 15 minutes of hands-on time. But first, ...

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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 ...