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slideshows how to break down a duck
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Luscious slow-roasted duck confit with crispy duck skin chicharrones are the star of Rick Martinez’s extremely extra carnitas.
4.4
(4.38)
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Duck has an unfair reputation for being fussy, but not this sticky-spiced, finger-licking-good version.
4.3
(4.31)
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You can braise the duck on Saturday and crisp it Sunday, which pares down the day-of duties.
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The most popular slideshows of 2013, from chicken-breast recipes to gluten-free beers to the Best New Restaurants in America
Dan Piepenbring
techniques
And you thought there was no such thing as "easy" duck confit.
Chris Morocco
techniques
Get it? We're talking about duck fat
Hunter Lewis
Culture
Check out this cast of costumed characters at the Disney Employee Cafeteria circa 1961
Sam Dean
Cooking
Almost as easy as chicken, and with way more flavor.
Hana Asbrink
Videos
(166)
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Food director Carla Lalli Music demonstrates a shortcut version of duck confit.
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A perfect Peking Duck is maroon in color, with crispy skin encasing juicy, tender meat— and Han Li-Jun, founder and head chef of Chili House in San Francisco, has been in the craft of making it for 3 decades. Watch him break down each step in the intricate process, as demonstrated by his collaborator Chef Han, in serving authentic and traditional Peking Duck.
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Before you even start making this showstopper of a summer dessert, clear some space in your freezer. You’ll need a spot big enough to park a springform pan that’s filled to the brim.
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Philly Cream Cheese forest animation
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We teach you how to make an old school Pineapple Upside-Down Cake.
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Pringles. They're the miraculously not greasy potato chips that come in a tube. They're also the original duck face. Join Claire Saffitz as she attempts to make a gourmet version of Pringles! And lest we forget: once you pop the fun don't stop.
Check out Claire's Instagram: https://www.instagram.com/csaffitz/