The USDA recommends duck be cooked to a minimum temperature of 165 degrees Fahrenheit -- yet it is often served medium rare.

However, it's easier to cook duck than you think as long as you keep a few things in mind. Duck has darker meat than chicken and is higher in fat. The fat is almost entirely under the skin ...

1. Season duck with salt, pepper and garlic powder. 2. In a Dutch oven, heat duck fat/oil over high heat. Brown duck in small ...

Duck larb is eaten warm or tepid, which means much of it can be prepared in advance. Make the cooked ingredients and prepare the fresh herbs. Just before serving, combine the meat with the fried ...

This is a burger like no other: a melting scoop of Vacherin cheese encased in minced duck meat and served in a brioche ... then place into the hot oil to cook for about 8-10 minutes.

Cook the noodles in the same pot of boiling ... Divide the noodles and bean sprouts between four bowls. Lay the duck meat and two or three kale stalks over each portion.

You don't have to order out to enjoy a luxurious dinner of duck. Canned confit is a convenient way to serve the rich protein ...

Duck meat served during Christmas festivities can stay fresh in the fridge for up to three days. To properly store cooked duck, strip the meat from the bone, wrap it in plastic or foil ...

Remove the pressure cooker from the heat and leave to depressurise. Using a slotted spoon, carefully lift out the duck legs from the broth. Discard the skin and bones, shred the meat and set aside.