Chef's note: Since a whole duck only serves four people, I usually roast two at a time and double this recipe. Duck is great for family gatherings. Any leftovers are great on a biscuit the next ...

Note: This recipe uses duck stock, which takes two hours to make. The stock can be prepared the day before you cook the duck. Chop the duck’s neck, gizzard and heart into pieces of 1½ inches or less ...

A whole duck is flavored with garlic, orange, soy sauce, honey and a blend of turmeric, paprika, black pepper and chili ...

When the magazine of good living produced the first Gourmet cookbook in 1950, the world was a very different place. Europe was war-ravaged, while America was rich, innocent and giddy -- the perfect ...

Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...

Lydie Marshall likes to marinate duck breasts in Muscat de Beaumes-de-Venise, a sweet wine from a village near where she lives. The dish is equally good made with port. The sauce is a reduction of the ...

In-season oranges work so well in savoury dishes, adding zest to an avocado and feta or chicken and fennel salad, and pzazz to a simplified duck á l’orange Rachel Allen's orange and avocado salad with ...

Start by preheating your oven to 180 degrees. Next, thinly slice the red cabbage using a sharp knife or a mandolin; it should be even and almost wafer thin so it all cooks at the same time. Place a ...