Shake off the excess (this is important, or the duck will be too salty); discard any leftover salt/spice mixture. Lay the breasts skin-side down in ... and let the meat cook in the residual ...

Duck is the new pork ... Add garlic and cook another 1½ minutes. If a lot of fat has collected, move onion, ham, and garlic to one side, tip pot slightly, and spoon some fat out.

Duck eggs are also an excellent source of several essential vitamins and minerals like Vitamin B12, Selenium, Choline, Riboflavin, Iron and Vitamin D. In addition to their nutrient profile ...

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