When buying ducks, ask your butcher for Pekin or a Pekin hybrid like the Mulard. Most likely the ducks will be sold frozen, so prepare ahead and leave at least one day for it to thaw in the ...

1. Pat the breasts dry with a paper towel. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern of cuts about 3/4-inch apart. Sprinkle ...

As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter.

Bruce Aidells' easy standing rib roast beef is the perfect centerpiece for your holiday meal. An adaptation of the classic ...

This is one of my favorite recipes to cook for a large crowd. It's great for sharing; just set it up in the middle of the table, carve and let everyone help themselves. The traditional Peking duck is ...

Instructions: Put the potatoes in a large pot and add enough water to cover them by at least 1 inch. Add several large pinches of salt, until the water tastes like the sea. Bring the water to a boil, ...