A RED FLAG DAY with HIGH rip current risk at the ocean beaches south of Cape Hatteras including Frisco, Hatteras and Ocracoke. A YELLOW FLAG DAY with MODERATE rip current risk at the ocean beaches ...

Bonge's Tavern was Jake Burgess' special place. Now, he's finding out what it takes to run a Hoosier institution.

What to know about all of the men's events taking place at the Prefontaine Classic Diamond League track and field meet July 5 ...

New ventures from Brad Carter, Tom Brown and Adam Byatt lead this month’s openings, alongside further growth of London’s ...

MasterChef Australia: Back To Win has lost another cook after a butter challenge left a lot to be desired on Sunday night. A pressure test called for the chefs to create a dish that 'celebrated ...

Phil Robertson, who turned his small duck-calling interest in northern Louisiana into a big business and was the head of the family featured on the reality show Duck Dynasty, died Sunday ...

We cooked a delicious duck dinner in the mountains, surrounded by fresh air and stunning views. This rustic recipe features juicy duck, golden potatoes, and flavorful vegetables—all slow-cooked ...

A tropical twist on the traditional duck salad is enhanced with a Thai-style tamarind and sesame dressing, pomelo, sesame seeds, mixed microgreens, kaiware (radish sprouts) and coriander.

As the chef says, “Cooking spreads happiness, and our performance is there to make people smile and bring them joy while experiencing our omurice.” March 27-29, $419-$449.

While the duck rests, continue cooking the scallion shreds on low heat until they are browned and crispy, about 5 minutes more. With a slotted spoon, remove them from the pan and set aside.

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

The duck is cooked low and slow in its own fat until it reaches a level of tenderness that can only be described as “melt-in-your-mouth.” The result is a dish that’s rich, flavorful, and so satisfying ...