First: get a rabbit. Remember that? It’s the opening instruction from an old cookbook recipe on how to make rabbit stew. Well, the same applies to roast duck. First, get a duck. But get a wild duck.

As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter.

In December, food lovers can witness Young’s culinary creativity come to life through surprising multicourse menus carefully curated for exclusive ticketed pop-up events held in a secret location on ...

Hugh Acheson's golden roasted duck is seasoned with fragrant spices and dry-brined overnight for a showstopping bird with crisp skin and succulent meat. Dry-brining the whole bird with a mix of ...