This roast duck has rich, crispy skin and is scented with lemons and oranges. Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef and recipe developer who graduated ...

Pre-heat oven to 300 degrees. Rinse and dry the thawed Duck. This recipe does not call for the innards, however, you can use them anyway you want. Trim off excess skin; score a diamond pattern through ...

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

Wash duck inside and out and dry on paper towels. Discard tail and oil glands as described in previous recipe. Combine all remaining ingredients and heat in a small pan until honey melts and a smooth, ...

This is one of my favorite recipes to cook for a large crowd. It's great for sharing; just set it up in the middle of the table, carve and let everyone help themselves. The traditional Peking duck is ...

Roasting a duck is no more complicated than roasting a turkey, and this recipe also has a French-style sauce. (Matthew Mead) The prospect of roasting a duck strikes many a home cook as a mountain too ...

Jacques Pépin's whole roast duck gets layers of citrus flavor from orange zest, juice, and segments — plus a splash of Grand Marnier. Jacques Pépin's classic duck à l'orange gets bright orange flavor ...

Peking duck and Cantonese roast duck may look similar, but their preparation, flavor, and regional origins reveal what truly ...