Heat a heavy skillet over medium heat for two minutes. Place the duck skin side down in the skillet and cook until the fat ...

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 ...

WILSHIRE BLVD — Chefs, like any artist, are continually searching for inspiration. For his latest menu, Drago Ristorante’s Evan Gotanda didn’t have to look very hard. His inspiration for a six-course ...

Breaking down a whole duck may seem daunting, but it's a valuable skill for home cooks looking to take their cooking ...

Seth joins Mallard Chef Hamilton to learn the process behind his signature half‑roasted Pekin duck. Seth joins Chef Hamilton to break down the process behind his signature half‑roasted Pekin duck. The ...

In a move that collectively induced food writers everywhere to dust off their best duck-related puns, a Long Island chef announced a press conference today that would denounce Sen. Chuck Schumer (D-NY ...

Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay Area, ...

Blue Duck Tavern in the West End, Dawa in U Street Corridor, Mallard in Logan Circle. Signature Dish host Seth Tillman savors D.C.’s finest duck dishes in this episode, starting at Blue Duck Tavern in ...