Discover a flavorful twist on classic roast duck with this Spice-Roasted Duck recipe from Top Chef star. Featuring a blend of ...

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 ...

Nose-to-tail eating sounds like a trend, but it’s really just good practice. Indeed, even before British chef Fergus Henderson made “whole beast” cooking popular, the whole animal was getting used.

While the duck roasts, combine all the glaze ingredients in a small saucepan: clementine juice, zest, 100g honey, soy sauce, balsamic vinegar, five-spice and ginger. Bring to a simmer and cook for 5–7 ...

Now in my 25th year as a food writer, I've decided it's time to face a phobia. I have no trepidation about butchering meat, cleaning squid or gutting fresh fish, but the prospect of roasting a whole ...

With crispy skin and a glossy glaze, our miso-glazed duck brings orange, cranberries, port wine, and miso together for a ...

“There’s something about roasting whole,” muses executive chef Lee Wolen. “The meat rendering is different, the flavor is different. Everything tastes better roasted whole.” So, rather than offer ever ...