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General Tso Kitchen | Inner Richmond - San Francisco

by Melanie Wong 2 months ago

Last month I had lunch at General Tso Kitchen a couple times. The current owner, Ms. Cao, is from Chongqing and assum...

Melanie Wong

Melanie Wong commented 23 days ago

Roasted Duck 12% Solution

by JT_in_LA 26 days ago

Looking to roast a whole duck and the one I bought is a Maple Farms one with an injected 12% solution already. Anybo...


acgold7 commented 24 days ago

Cooking duck breast--what temperature for done?

by jsteingarten 10 years ago

I'm planning to pan sear a piece of duck breast and finish it in the oven. A quick internet search showed wildly var...


acgold7 commented 1 month ago

Best Dim Sum Richmond Hill & Markham

by AaliaA 4 months ago

Hello, I live in Toronto but don't drive so haven't tried DimSum outside of Dundas & Spadina. What is the BEST place ...


AaliaA commented 4 months ago

Peking Duck

by guttube 6 months ago

There doesn't seem to be a recent thread about Peking Duck in Manhattan. Older posts mention Peking Duck House and De...


lizacooks commented 6 months ago

Brown or White Veal Stock

by rp17 6 months ago

I posted a question about veal stock a few months ago and never ended up making it. I took the bones out of my freeze...


rp17 commented 6 months ago

Best Peking Duck in Flushing

by newhavener 7 months ago

Kid is graduating and wants a Peking Duck dinner. Small group - 12 people at most - any recommendations? Although m...


swannee commented 7 months ago

Ping's Mott Street Manhattan?

by erica 7 months ago

Had not thought about this restaurant in years but this article sparked my interest. Anyone been recently? Comments?...


GaryUES commented 7 months ago

Brooklyn Copper Cookware large 11" rondeau - making duck ragu

by Toronto416 10 months ago

BCC have begun producing larger diameter pots, and the 11" 5QT rondeau is the perfect size for cooking for a dinner p...


SognSpatula commented 7 months ago

Best Chinese BBQ Duck (take-out)?

by JoeAllen 1 year ago

Chinese BBQ Duck; looking for a good one at one of the markets, maybe along Univ. Ave. in St. Paul? One they will hac...


chaolee commented 9 months ago

Turducken -- Good or just a novelty?

by junescook 8 years ago

I host Christmas dinner each year for 12+ people, and every year I like to do something different. In the recent pas...


luckyfatima commented 9 months ago

Pressed Almond Duck

by mochi-mochi 13 years ago

Does anyone know of a decent Chinese Restaurant in Gardena/Torrance that serves pressed duck with real gravy not swee...


foodiejb commented 9 months ago

Need Sources for Whole Duck & Duck Legs - Philly & Central PA

by Scott O 1 year ago

I have been seriously hankering some duck lately - whole duck for making stock, rendering duck fat and for meat; duck...


Amishchow commented 10 months ago

Duck confit question

by letaylor96 10 years ago

Does anyone know why just the legs are used for *most* duck confit preparations? Are the other cuts just not as goo...


southofboston commented 12 months ago

Prague Recommendations in Feb

by bobiedobie 2 years ago

Hey all, Heading to Prague for 3 nights in mid- to late-February, looking for some recommendations for good local ...


cavandre commented 12 months ago

Best roast duck in SF, how to travel with it?

by aloncise 12 months ago

I am traveling from SF to the East Coast and my mom wanted me to bring a Chinese roast duck (she lives in a rural cra...

Melanie Wong

Melanie Wong commented 12 months ago

Cooking different breeds of whole duck

by damiano 12 months ago

I want to become better at preparing and cooking duck. But at this stage I still have difficulty knowing which breed ...


hotoynoodle commented 12 months ago

3.5 year old whole frozen duck

by smgord 1 year ago

The subject line says it all… Is the bird still worth cooking? It doesn’t look like it is suffering from freezer bur...


smgord commented 1 year ago

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Half peking duck lunch in Taipei

by eng3 1 year ago

I'll be visiting taipei on my own and would like to find a place where I can get a HALF peking duck for lunch. Prefe...

To Crunch or Not to Crunch -- Edible Cartilage

by S U 12 years ago

The topic on eating skins got me thinking... friends/family that I chow with on a frequent basis know I LOVE to munch...


Swedenhorse commented 1 year ago

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