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.

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

This week, Chef Bill Fuller, of big Burrito Group, stops by the Pittsburgh Today Live kitchen to make a delicious dish perfect for your holiday dinner table. You can purchase very good duck leg confit ...

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 ...

With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

Duck legs are something I tend to eat far more often than a whole bird. They have a neatness to them, and often seem to work out to be better value. You need just one leg apiece. Soft, moist flesh is ...

Serve with roast potatoes made from the leftover fat - Matt Austin Duck and goose legs are ideal for slow cooking in their own fat, and once cooked you can store them submerged in that fat in the ...

You don't have to take a Disney Cruise to enjoy some of their best cuisine. This duck dish served aboard Lumiere’s on the Disney Magic and Triton’s on the Disney Wonder. Preheat oven to 300°F. Roast ...

1. Heat the oven to 325 degrees. 2. Rinse the duck legs and pat them dry. Rub them all over with the herbes de Provence. Season well with salt and pepper. Spread the mustard over the skin side of each ...