A tasty holiday dinner that's yummy year round. What You Need: 1 duck breast 1/2 cup port 1 cup low sodium duck or chicken ...

1. Remove and cut away the skin from the duck, and season the duck well with the salt and pepper. 2. Meanwhile, in a large Dutch oven or other heavy braising pan over medium-high heat, heat the oil ...

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 ...

This rich duck sauce is the basis of a dish called bigoli all’ anatra after the thick, rustic semolina spaghetti called bigoli, in Verona, hometown of Chiara Conti of Fabiolus Cafe on Melrose. At ...

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 ...

A Peking duck dinner is a feast built from a single ingredient. It starts with nibbling on a taco-like snack of the delicately crisp skin tucked inside thin mandarin pancakes with a lick of earthy ...