Arrange crispy noodles on a serving dish, and arrange marinated duck slices on top. Serve garnished with red onion, spring onions, mint and coriander leaves, and cashew nuts.

Duck with turnips is a classic French combination, though it’s traditionally prepared as a braise, not a roast.

The best way to make a roast duck with crackling, burnished skin that's crisp as a potato chip is through this brilliant technique by Ariane Daguin, founder of D'Artagnan, a gourmet food purveyor ...

Place in the oven and roast for 1 and 3/4 to 2 hours, until dark golden brown and crispy, with an internal temperature of 170 degrees.

But at San Francisco’s Mister Jiu’s, chef Brandon Jew learned that it’s a great tool for making his Beijing-style roast duck extra crispy.

Duck can be intimidating, but this balsamic cherry-glazed duck makes it surprisingly doable. The rich, crispy skin pairs with a tangy cherry glaze for a dinner worth the effort.

People are lining up for the Peking Duck at Bamboo House. Is it the best in the Dallas area? We stopped by to see.