This crispy-skinned duck gets its deep color and flavor from the black tea brine, and is an easy alternative to Peking duck. Kristina Cho is an award-winning cookbook author, recipe developer, home ...

To prepare the roasted duck breast with port and orange reduction, first score the skin with a knife or a razor blade (1) (2); it is important to cut only the skin without reaching the meat. Place the ...

To prepare duck breast with balsamic, first remove the feathers from the breast, pulling them out with tweezers (1). At this point, remove the excess fat with a knife (2) and proceed to make cuts ...

For something so small and simple, a wild duck breast is too often tragically disrespected on plates at duck camps and around the family dinner table. Words such as “greasy” and “tough” or ...

Duck breast, seared! There is nothing like crispy, seared, perfectly-cooked duck breast with port cherry sauce. This method of cooking was done by French chef André Daguin. He was the first that ...

If you’re like I used to be, maybe I should have titled this article “YOU EAT DUCK!!!” Or “IS DUCK EVEN EDIBLE?” I used to dutifully eat duck since I’d shot them, but it sure wasn’t an enjoyable ...

FALL. FAVORITE DUCK BREAST. WE’VE GOT A SPECIAL TREAT FOR YOU ON THIS FARM TO FORK FRIDAY. WE ARE INSIDE THE KITCHEN OF THE FAMOUS FIREHOUSE RESTAURANT IN OLD SACRAMENTO, AND WE’RE JOINED BY EXECUTIVE ...

With Valentine's Day looming, here's an elegant entree that any basic cook can execute with ease. I'm talking about duck breasts with a five-ingredient sauce, the making of which requires all of 15 ...

My husband and son are duck hunters, and I am always trying to find new ways to cook the meat. I created this slow-cooker duck breast dish a couple of years ago, and it instantly became a family ...

In her latest book, "The Improvisational Cook," Sally Schneider provides methods of pan-frying duck breasts that are pretty close to ideal, including one in which skin-on breasts sit for 1 hour under ...