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 ...

The duck gets the spectacular treatment laid out by chef Marcus Samuelsson in his “Aquavit” cookbook, including a night marinating in strong coffee laced with shards of cinnamon sticks and green ...

For chef Anita Lo, this recipe is a fall go-to. She prefers using Long Island duck (aka Pekin duck) for its rich flavor and fat content. “I love cooking duck because every single part of it is usable, ...

Duck breast with balsamic sauce? It’s like Italian cooking magic, turning everyday ingredients into something special.

I BOUGHT THE LARGEST BOTTLE OF WINE ON THE MARKET. Why? To make a red wine reduction for a crispy duck dish. But how, exactly ...

View post: Costco’s New Pre-Workout Mix Promises Lasting Energy Without the Jitters or Crash View post: Todd Snyder's Handsome Sweater Polo Is Over $200 Off Right Now, and It's Perfect for Fall ...

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 ...

Last week we confited some duck legs, but now we’re moving up the bird to the pecs, and giving them the ol’ hot-tub treatment. Of course, duck breasts are quite different pieces of meat than legs, so ...

Duck always seems like a complicated thing to cook, but duck breasts are easy and they make a great winter dinner. They’re available in the freezer section of most supermarkets . I recently seared ...