With a sly smile, like some mischievous 6-foot-7 Santa Claus, Austrian chef Bernhard Mairinger says he has just dropped off a strudel for L.A.’s best-known Austrian, Wolfgang Puck. Giving a gift of ...

Note: If you can’t get Muscovy legs, it’s fine to use legs from Pekin (also known as Long Island) ducks. They are smaller, so you’ll need a few more, and they will cook quicker than the Muscovy. 4 ...

Rinse out the duck cavity. Dry. Pull out fat glands. Salt and pepper. Stick three sprigs of thyme and one bay leaf inside. Truss duck or tie legs together with butchers twine. Melt 3 tablespoons of ...

Instructions: Place the duck, breast side down, on a work surface. With a sharp knife or a pair of kitchen shears, cut alongside both sides of the backbone. Remove the backbone and discard (or save ...

David Williams pulls back the foil covering his orange-and-white-wine-braised duck, and the scent of citrus and thyme fills his kitchen. The chef and co-owner of Bull Valley Roadhouse in Port Costa, ...

For anyone who thinks duck deserves better than orange juice and other syrupy sweetness, pomegranate works wonders. An old recipe for succulent duck legs from Bay Wolf restaurant in Oakland works even ...

This simple yet sophisticated dish relies on quality booze. Duck rewards a little patience, transforming into meltingly tender meat beneath deeply golden, crisp skin. Here, it’s braised with grapes, ...

Often used in Asian cuisine as well as in French cooking, duck meat is slightly darker in color than chicken or turkey, but is nonetheless still delicious—especially when you've got to right recipes ...

David Williams pulls back the foil covering his orange-and-white-wine-braised duck, and the scent of citrus and thyme fills his kitchen. The chef and co-owner of Bull Valley Roadhouse in Port Costa, ...