Discover a traditional Cantonese roast duck recipe with marinade and hoisin glaze. Step-by-step instructions for a succulent, crispy finish.

Note: This recipe from “Simply French,” Patricia Wells’ book with three-star French chef Joel Robuchon, is a good example of the attention to detail that makes a truly great cook. It’s a small thing, ...

Long before award-winning chef Andrew Zimmerman graduated at the top of his class in culinary school, he dreamed of becoming a rockstar. But he put down his guitar and picked up a set of kitchen ...

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I’m not sure why. It’s definitely no more complicated than cooking a whole turkey, and I think it tastes far better ...

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 ...

There is no doubt a well-prepared, well-executed roast duck can be a bit of trouble for not a whole lot of meat. You will notice this recipe serves two to four, not the normal four to six. But, oh my, ...

Geographically speaking, the South Pasadena kitchen where Craig Strong is cooking this December afternoon is only a few miles from the elaborately outfitted kitchen and Michelin-starred ...

Preheat oven to 450 degrees. Remove giblets and neck from duck cavity and discard or reserve for another use. Cut off excess fat from duck cavity and neck. In a small saucepan, combine 1 cup maple ...

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I’m not sure why. It’s definitely no more complicated than cooking a whole turkey, and tastes far better. Some ...

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I'm not sure why. It's definitely no more complicated than cooking a whole turkey, and I think it tastes far better ...