If you haven’t thought of duck as comfort food before, this will change your mind. Pasta, confit duck, and Savoy cabbage become the perfect cool-weather dinner—rich and succulent without seeming heavy. If you haven’t had confit duck...

Love red meat but tired of beef? Try duck breasts instead: They are as easy to cook as chicken.

Glazed with a mix of hoisin, lime juice, and Sriracha sauce, duck confit happily travels from France to China.

We used chef Fergus Henderson's technique for braising duck legs so the skin sides, peeking above the liquid, stay crisp while the meat braises.

Pozole can refer to hominy, as well as to the name of the stew made with it.

Tour the French countryside from the comfort of your kitchen with our favorite recipes for duck confit, coq au vin, bouef bourguignon, and more

In this rich tart, a substantial, buttery crust cradles a chewy, candylike caramel filling bursting with deep, nuanced flavor.

Traditionally used to season pâtés and terrines, this French spice mixture also adds an earthy depth to the duck confit.

From duck with cherry sauce to warm sour cherries à la mode, we’ve handpicked our favorite sweet and savory cherry recipes.

Serve this fruity ketchup with roast duck or chicken, or on a lamb or turkey burger. You can also combine it with mayonnaise, then use it in a turkey sandwich.