When the magazine of good living produced the first Gourmet cookbook in 1950, the world was a very different place. Europe was war-ravaged, while America was rich, innocent and giddy -- the perfect ...

Chef's note: Since a whole duck only serves four people, I usually roast two at a time and double this recipe. Duck is great for family gatherings. Any leftovers are great on a biscuit the next ...

1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...

Oven-roast duck can be juicy inside and have a golden, appetizing crust on the outside. The recipe includes marinating, ...

Note: This recipe uses duck stock, which takes two hours to make. The stock can be prepared the day before you cook the duck. Chop the duck’s neck, gizzard and heart into pieces of 1½ inches or less ...

I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the ...

The French Chef's Julia Child illustrates the most popular way to serve duck. Julia Child illustrates the most popular way to serve duck, in this episode of The French Chef. Learn how to prepare a ...

Dan SalvesenExcutive Chef, Oak Street Bistro{}{}Duck 2-Ways{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{}{} Servings{} 4 ...

My mother once cooked a marvelous duck a l’orange and, although it was a lifetime ago when she was single and living in New York City, she still talks about it. The dish, though I’ve never tasted it, ...

As the temperature drops and we spend more time indoors, I like to have family and friends over for comfort food — and one of my top choices for fall/winter comfort fare is duck. Getting the right ...