Duck can be intimidating, but this balsamic cherry-glazed duck makes it surprisingly doable. The rich, crispy skin pairs with a tangy cherry glaze for a dinner worth the effort. This recipe walks you ...

For duck breast that looks and tastes better, the experts advise that you pay attention to this heat-related mistake when pan ...

Cooking duck at home is a classic example of when my quest for perfection undermines the “tasty enough.” For years, I strove to create the idealized vision of roast duck that I held in my head. It had ...

Combine all ingredients, except duck, in a large container. Whisk until salt and sugar have dissolved, submerge duck in brine and refrigerate for 2-4 hours. Place a medium saucepan over medium-high ...

Ryan Sutton is a contributing restaurant critic at the New York Times and the founder of The Lo Times, a food media newsletter. He was previously Eater NY’s chief critic. One would be forgiven for ...