As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter.

This week, Chef Bill Fuller, of big Burrito Group, stops by the Pittsburgh Today Live kitchen to make a delicious dish perfect for your holiday dinner table. You can purchase very good duck leg confit ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...

With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

ADMIT IT: You’ve had enough boneless, skinless chicken breasts and rotisserie chicken for one lifetime. You need to eat more duck. Duck, even supermarket duck, tastes like how I imagine chicken used ...

To roast the duck, preheat the oven to 400 degrees. In a small bowl, stir together the salt, Sichuan pepper, cinnamon, star anise, fennel and cloves. Liberally season both sides of the duck legs with ...

Duck legs are something I tend to eat far more often than a whole bird. They have a neatness to them, and often seem to work out to be better value. You need just one leg apiece. Soft, moist flesh is ...

Edmeades 2007 Mendocino County Zinfandel ($20), our Wine of the Week, is rich, big and bold. It is the sort of wine you can imagine being passed around a camp fire at Bohemian Grove, its aromas ...

Food at a New York City hospital got a gourmet upgrade, with a chef-driven menu featuring dishes like scallops, roasted duck leg and lobster linguine. The dining at Lenox Hill Hospital is part of a ...

1. Heat the oven to 325 degrees. 2. Rinse the duck legs and pat them dry. Rub them all over with the herbes de Provence. Season well with salt and pepper. Spread the mustard over the skin side of each ...