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.

Just about every night this time of year, the most seductive smell breezes into my apartment like a taunt. Somewhere some neighbor has fired up a hardwood grill for dinner while I’m trapped with ...

Add Yahoo as a preferred source to see more of our stories on Google. A half-size baked potato is just the right size to fit the duck egg on top - Matt Austin A lovely crispy, flattened type of baked ...

Cut each duck into 4 pieces. Reserve necks, backbones, etc., for stock. Trim the extra skin from breasts, legs, and inside duck; cut into 1" pieces for cracklings. Place reserved bones, etc., in one ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Rendered duck fat is available at well-stocked butchers and delis, or can be replaced with a ...

Squab is the main ingredient in this dish at Jason Franey's restaurant, but duck is similar in taste and texture and works wonderfully in this adaptation. A little bit of truffle oil in the dressing ...

A delicious waxy potato cooked in duck fat is something that I find deeply thrilling. Lots of garlic, white beans for some extra creamy crunch, and an excessive amount of sage make it even better.

1. Fry the kale: Make sure the kale is very dry before frying. Heat the oil to 350ºF in a medium, heavy-bottom sauce pot set over medium-high heat. Add half the kale, stir with a slotted spoon and fry ...