Complete with herbed endive salad in lemon-mustard dressing. Don’t let the long cook time fool you: Most of it is hands-off baking in the oven.

Cooking duck confit may sound like something best left to restaurant chefs, but F&W Test Kitchen's Adam Dolge says the process is simple, and results in tender, delicious meat that brings pleasure ...

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 ...

Soy sauce, honey, Chinese five spice, and hoisin season this rich duck with incomparably crispy skin. This delicious roast duck dish popularized in Beijing is known for crispy, intensely golden brown ...

1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...