When purchasing duck in the grocery store or butcher shop, look for antibiotic-free, air-chilled, and certified cage-free duck. Once you bring duck home, use it within three days unless it's frozen.

So you’ve ordered Roy Choi’s killer smoked duck at Pot in Koreatown. And you’ve beaten the French bistro crowds for the duck confit at Republique or Church & State — or the duck ragout at Maccheroni ...

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, ...

Cooking duck breast at home might sound intimidating, but this air fryer recipe proves it’s both easy and foolproof. With just a few ingredients and less than 20 minutes of total time, you can create ...

Charles Allen recently had me and Ron Spomer down for a multi species hunt in Texas. We had deer, duck and squirrel hunts ...

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 ...

WANT TO KNOW a secret? There’s really no such thing as duck season. Though hunters officially declare it in late fall and many diners save duck for the holidays, quality farmed duck is actually ...

The holiday wasn’t complete without it.

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, ...

Although many duck confit recipes will ask you to purchase several jars' worth of pricey duck fat, we're here to tell you the dirty little secret those recipes won't tell you: You don’t actually need ...