Along with this centerpiece recipe of Soter Vineyard’s riff on Peking duck, chef Clayton Allen shares a couple of insider tips for success. First and foremost, he says, “You want to render the duck’s ...

Often used in Asian cuisine as well as in French cooking, duck meat is slightly darker in color than chicken or turkey, but is nonetheless still delicious—especially when you've got to right recipes ...

With Credence, the chef and restaurateur expands on his family’s legacy with upscale dining inspired by his Texas roots.

The price for the D'Artagnan prepared confit in last week's Food section was incorrect. If purchased via mail-order, it is $4.95 per single leg or $30 per package of six legs, plus shipping and ...

Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

Cha Cha Tang's Cantonese-style duck amps up the flavor by marinating the fowl overnight in Chinese five-spice, licorice root and ginger. After cooking, it's glazed with red vinegar. Stefano Giovannini ...