Editorial Standards

Recipes

Recipes state temperatures, weights, and times explicitly. Where a step is a judgement call, we describe the sensory cue to look for rather than hiding behind vague timing.

Recipe verification

Our recipes are built on established culinary technique and published food-safety guidance, and each page names that basis. The "Kitchen verified" label is reserved for recipes we have cooked as written, with the measured times, internal temperatures, photographs, test date, and revision recorded and shown on the page. We describe a recipe as tested only when that record exists.

Calculators and tools

Every tool runs in your browser and publishes the assumptions behind its numbers on the same page, including what it deliberately does not model. Tool outputs are planning estimates, never a substitute for a calibrated thermometer or for local food-safety guidance.

Product recommendations

We describe what a product does and why it helps with duck, working from published specifications, manufacturer and seller documentation, and duck-cooking technique. DeliciousDuck distinguishes desk research from firsthand testing: we label something "tested" or "reviewed" only when that experience actually occurred, and we publish no prices, ratings, or review counts.

Food safety

Safe-temperature and storage claims follow published authority guidance (USDA and FDA) rather than tradition. Where a culinary convention sits below an official minimum — as with medium-rare duck breast — we label it as a convention and give a well-done alternative for anyone at higher risk.

Sourcing claims

Statements about breeds, labels, and food safety are written to be checkable. Where guidance differs by country, we say so instead of picking one silently.

Corrections

When something is wrong, we fix the page and note the change rather than quietly editing it away. Safety corrections take priority over everything else in the queue.

Commercial relationships are covered separately in our affiliate disclosure.