Duck

Looking recommendations for the best Peking Duck in Manhattan.

Need to buy some rendered duck fat. I know Dewar's has it but it its way overpriced. Any thoughts?

I’ve had what was sold as a “braising duck” (labeled as a “mature duck”) sitting in my freezer for a while and I’m trying to decide on a good project for it. I love a good ragu and I thought a dish...

Yes, China King (Doris!) is the Grande Dame of Boston's Peking Duck scene. And yes, it's an elaborate 3 course affair (skin/wrap, homemade noodles, soup). But...it's getting pricey...$59.99....

Hi! I have a very rudimentary understanding of Montreal cuisine but after doing some rudimentary research it seems that it is pretty offal heavy. (Excuse my ignorance!) I adore offal but dont g...

I butchered up a duck to confit the dark meat and sear the breast to medium rare. I left in the wing bone because I figured I head nothing else to do with the wing (I cut the tips off). I think t...

I’m hosting 50 or so people next month and was thinking about duck. I know breast would be easier to slice and serve (they’ll largely be standing), but was thinking if I confit I could do that ahea...

Hey all, I dont have a lot of experience cooking duck. I have a 5.5 ish pound whole duck and Im not sure what the best way to cook it is. Should I roast it whole or cook it separately? I know whate...

I've searched the boards but the posts are mostly 5+ years old. What's your current favourite spot for Peking Duck in downtown Toronto? (I know the answer is most likely "this great place in Scarbo...

by Melanie Wong 1 year ago

Last month I had lunch at General Tso Kitchen a couple times. The current owner, Ms. Cao, is from Chongqing and assumed this venue a little over a year ago. Her first chef had worked with her in Ch...

looking for a restaurant serving roast duck (not duck breast, not orange sauce, not Chinese) in Manhattan or Westchester.

I plan on making duck breasts for Valentine's Day and would like to make a cherry port reduction. I've looked at several recipes online for guidance, with some calling for sweet cherries and others...

Looking to roast a whole duck and the one I bought is a Maple Farms one with an injected 12% solution already. Anybody that has experience with ducks - do you usually brine these and if you do wou...

I'm planning to pan sear a piece of duck breast and finish it in the oven. A quick internet search showed wildly varying temperatures for doneness (from 125 to 180 degrees F). At what temperature...