This week, cooking instructor Nina Fattahi from Super Delicious with Nina, shows Tina Redwine how to make crispy duck breast. Take the duck breast out of the packaging and blot it dry with paper ...

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, ...

You don't have to take a Disney Cruise to enjoy some of their best cuisine. This duck dish served aboard Lumiere’s on the Disney Magic and Triton’s on the Disney Wonder. Preheat oven to 300°F. Roast ...

With crispy skin and a glossy glaze, our miso-glazed duck brings orange, cranberries, port wine, and miso together for a ...

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 ...

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 ...

Sous-vide cooking is one of the most important new tools to enter the restaurant kitchen in the last 100 years, but because of the expensive equipment required, until now it’s been out of reach of ...