Q: Many years ago I was dining in a restaurant in Chicago’s Chinatown. I ordered pressed duck. It was served in a deep fried form about 6 inches in length, 4 inches wide and about an inch or so thick.

From the moment he opened Bresca, chef Ryan Ratino has not shied away from adventurous cooking. Whether he was serving upplates of linguine topped with rich, briny sea urchin tongues or foie gras cake ...

Sometime around 1800, no one knows the exact date, a restaurant opened up on the quai across from the Notre Dame in Paris. Not much attention was paid to it for many years, and in 1860 a guide book ...

Even though there was much else to see at Restaurant Daniel in New York City last week, all eyes were on the duck. The dining room felt formal and festive: the pale coffered ceiling reflected onto ...

It’s fancy. It’s fussy. It’s high-end restaurant food. To hear Jim and Jennifer Reichardt tell it, though, duck is about as simple as it can get. The father-daughter duo, along with son Eric, make up ...

The Duck a la Presse reaches all the way back to France, over a century ago. The French cuisine that originated in the early 1800s in France was once usually enjoyed by France's most elite. "Chefs ...

CLEVELAND, Ohio -- In bringing pressed duck to its menu, Edwins restaurant at Shaker Square revives one of the greatest, and more controversial, creations of French cuisine. Among food historians, ...

Look out, Google! Duck Duck Go is on the rise, posting a 50% traffic increase in just eight days. Is this proof people want a “private” search engine, in the wake of allegations the PRISM program ...

Phil Robertson, who turned his small duck calling interest in the sportsman’s paradise of northern Louisiana into a big business and conservative cultural phenomenon, died Sunday, according to his ...

Dinner at Antoine's on a recent night was almost derailed by mechanical difficulties. Noel Johnson, thanks to a plentiful hunting season, had an abundance of wild ducks. An intimate meal, hosted by ...