“Would you like salted duck egg with that?” asked the cook. I was on a trip to Yangzhou in China’s Jiangsu province and had popped into a small eatery for a bite of breakfast, ordering congee and a ...

Cha Cha Tang's Cantonese-style duck amps up the flavor by marinating the fowl overnight in Chinese five-spice, licorice root and ginger. After cooking, it's glazed with red vinegar. Stefano Giovannini ...

I’m starting to wonder if Stephanie Izard remembers what a slow night looks like. The relentlessly cheerful chef’s latest creation, Duck Duck Goat, opened three weeks ago, and it looks as though it ...