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Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. I buy my ducks from the Asian market down the ...

For ultimate crispiness I’ve learned that some version of dry aging is crucial. This applies to any protein including steak - or in this case, duck... but why? A normal, fresh piece of meat is full of ...

These duck legs are deep-fried in the forest using a hanging pulley setup - golden, crispy, and full of ASMR crackle. 'Not on my watch': PM's message for Trump on eve of biggest tariff threat Netflix ...