Air dried, glazed, and roasted - engineering crisp skin on Peking duck This episode reconstructs Peking duck from the ground up, focusing on the technical steps that create crisp skin and tender meat.

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 ...

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 ...