Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary ...

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 ...

Split and butterfly each duck-breast half. Place each one between two sheets of plastic wrap. Starting at the center, gently pound out the breast until it is about 1/4-inch thick. Keep refrigerated ...

I love Peking duck and my version of Christmas duck is a simple way to achieve that wonderful crispy skin. All you need is patience, a bicycle pump, and a piece of string to separate the skin from the ...

This is a savory interpretation of a great waffle with the added pleasure of duck confit and seasonally inspired cranberry orange salad that complements the aromatic spice blend and goat cheese.

Pekin ducks, also known as crescent or Long Island ducklings, have small breasts. If using magret, which are larger, cook a minute or two longer per side. This recipe is from N7, one of the Hot 10, ...