Trim excess fat from duck legs, and pat dry. Place salt, sugar, thyme, rosemary, garlic, and peppercorns in a large bowl. Add duck legs, 1 at a time, and rub well with salt mixture.

The second Slow Food Fast recipe from chef Ali Saboor is a master class in searing duck breasts. “The skin should be so crisp it shatters,” Mr. Saboor said. “You need to cook it slowly, so ...

Head Chef Travis Stimpson hopes to expand Billings' palate with unique foods from around the globe through his new restaurant opening this spring in West Park Promenade on Grand Avenue.

In Los Angeles, you can find whole duck roasted and presented with Thai flavors, smoked duck from Korea and 14-day aged duck with shepherd’s pie. If you see the laborious dish on a restaurant ...

While duck chills, preheat oven to 375°F. Chop reserved wing tips and neck into 2-inch pieces. Place on a rimmed baking sheet with onion, carrot, and celery; add oil and 1/4 teaspoon salt, and ...