Note: This recipe uses duck stock, which takes two hours to make. The stock can be prepared the day before you cook the duck. Chop the duck’s neck, gizzard and heart into pieces of 1½ inches or less ...

Coated in a traditional orange sauce and seared to perfection, this French dinner recipe is beautiful in both looks and ...

What could be better than duck and orange? “I like to cook duck so the meat is well-done and the juices run clear,” says Brigitte Hafner. “It’s the most delicious way, and makes it much easier to ...

Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...

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 ...

Procedure: Heat the oil in a 10" sauté pan over a bright flame. Add the orange segments and cook until they take on a hint of browning, about half a minute. Flame with the Cointreau, then add the ...

When the magazine of good living produced the first Gourmet cookbook in 1950, the world was a very different place. Europe was war-ravaged, while America was rich, innocent and giddy -- the perfect ...

Forget spending all day tending to a tough duck in the oven, trying to coax flavor from its unyielding flesh. With the Instant Pot, you can transform this bird into a restaurant-worthy masterpiece in ...