As the temperature drops and we spend more time indoors, I like to have family and friends over for comfort food — and one of my top choices for fall/winter comfort fare is duck. Getting the right ...

Molly Gunn, co-owner of the Porter Beer Bar, usually works the dining room of her Little Five Points gastropub while her husband and business partner, Nick Rutherford, presides over the kitchen. At ...

Duck breast, seared! There is nothing like crispy, seared, perfectly-cooked duck breast with port cherry sauce. This method of cooking was done by French chef André Daguin. He was the first that ...

SEARED DUCK BREAST WITH CHERRY COMPOTE AND DRIED CHERRY POLENTAPrepare salsa and polenta and reserve. Score duck breast by making cress-cross incisions through the fat, then rub the duck breasts with ...

They're everywhere, they're everywhere. At last Michigan cherries are hitting their stride and this is one way to savor the bounty. Bob Sparrow, the owner of Sparrow Meat and Produce in Kerrytown, ...

GoProvidence.com brings us Chef David Frida from CAV Restaurant making their Black Cherry Srirarcha Duck Breast. It consists of Seared Duck Breast, Black Cherry Sriracha Pan Sauce and Manchego Polenta ...

With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

Mango Tree D.C. Chef Paul Kennedy shares the recipe for cherry-glazed duck breast, plum, apricot and cherry tomatoes with red curry sauce and Thai basil. (Serves two.) ...