Three hours before you want to cook the duck, rinse it under cold running water and pat dry, inside and out, with kitchen paper. Season the duck inside and out with salt and freshly ground black ...

Cover pan with foil and cook in preheated oven for 1 hour and 30 minutes. After 1 hour and 30 minutes, remove foil and return ...

Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly ...

Duck à l'Orange is a timeless French dish that beautifully marries the rich, succulent flavors of duck with a bright, ze ...

Duck is the new pork, said Hank Shaw in Duck, Duck, Goose (Ten Speed Press). Everywhere you go these days, you can find adventurous variations popping up on menus: duck consommé in Minneapolis ...

Smoking this quickly doesn’t cook the meat any further ... Mix in some freshly ground black pepper. Thinly slice the duck breasts then serve with the plum sauce. Serves three to four.