Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. I buy my ducks from the Asian market down the ...

A first-time tasting of Indonesian fried duck shows the reaction to its crispy outside, tender meat, and rich seasoning. The video focuses on the flavor of bebek goreng as a popular Indonesian dish ...

leaves, and thyme on a piece of cheesecloth, gather, and tie. Heat the oil in a sauté. pan large enough to hold legs in one layer over medium-high heat and brown the duck legs, skin side down, until ...

"I love chicken skin," says Takashi Yagihashi. The Chicago-based chef and native of Japan is leaning over a gurgling pot, cheerfully extolling the virtues of crisp-skinned fried chicken. From our ...

The first four times I dined at Mah-Jong Chinese Kitchen, I made a grave miscalculation: I failed to order a dish called "All in Fried Rice." Its menu description read "Beef, Shrimp, Chicken, BBQ Pork ...

Crunchy, salty, and juicy, fried chicken done right is about as good as food can get. How can it be improved? How about frying it in duck fat? That’s what Los Angeles chef Ludo Lefebvre does, and in ...

Note: This easy but elegant stir-fry is meant to save the cook time and let the duck shine. A 4-pound duck yields about 10 ounces of cooked flesh, so you’ll have a little extra to tuck into your ...