Oven-roast duck can be juicy inside and have a golden, appetizing crust on the outside. The recipe includes marinating, ...

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 ...

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

. Rub the inside of duck with caraway seeds; prick skin all over with a fork. . In a large skillet, sauté vegetables in oil. Stir in broth, seasonings, and stuffing. . Loosely stuffed duck with ...

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 ...

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 ...

The French Chef's Julia Child illustrates the most popular way to serve duck. Julia Child illustrates the most popular way to serve duck, in this episode of The French Chef. Learn how to prepare a ...