This past weekend the sounds of shotguns could be heard all over the state. Duck and goose season has opened. The following recipe is a good one that uses several seasonings. The best thing about this ...

Cut the duck breasts into strips. Season with salt, pepper and red pepper flakes (if desired), then dredge in flour. In a large skillet, heat enough oil or butter to coat. Add duck and 1 teaspoon of ...

Place the skinned duck halves in a crockpot. In a saucepan, sauté the minced onion in the butter. Add the orange juice, dry mustard, salt and currant jelly. Cook and stir until the jelly is melted.

In a winter when Angelenos have seen such sights as a snow plow working the streets of Malibu, it’s no surprise that there’s a revival of interest in warm, rich, delicious pot pie. It’s what diners ...

Note: Ten years after this recipe took top prize at the Gilroy Garlic Festival cook-off, it’s still one of cook-off judge Evelyn Miliate’s favorites. Marinated duck breast: 7 ounces skinless, boneless ...

Note: From test kitchen director Donna Deane. Duck fat (if you would rather buy it than render it from the duck) is available at Bristol Farms stores, Surfas in Culver City and Monsieur Marcel in Los ...