Add Yahoo as a preferred source to see more of our stories on Google. Complete with herbed endive salad in lemon-mustard dressing. Don’t let the long cook time fool you: Most of it is hands-off baking ...

Add Yahoo as a preferred source to see more of our stories on Google. With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like ...

Crispy Duck Breast With Pear and Pepper Sauce is a dish that captures the elegance of French holiday dining at its finest. Rich, tender, and intensely flavorful, duck breast makes a festive ...

Bring 2 quarts of water to a boil. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) Allow the ...

Often used in Asian cuisine as well as in French cooking, duck meat is slightly darker in color than chicken or turkey, but is nonetheless still delicious—especially when you've got to right recipes ...

1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...

Readers will know Chef Belton from his residency on WWL-TV, his series of cookbooks, his PBS shows or his years of cooking classes. In this column, Chef will offer time-tested recipes drawn from New ...

Makes 4 servings. Recipe is by Teresa B. Day. 4 duck breasts 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon ginger 1 orange’s zest 2 teaspoons coconut oil ½ cup honey ½ cup cane syrup 1. Heat ...

Cooking duck at home is a classic example of when my quest for perfection undermines the “tasty enough.” For years, I strove to create the idealized vision of roast duck that I held in my head. It had ...