Chef Daniel Rose’s elegant duck recipe is simple—pan-roast duck breasts; reduce port for a sauce—but the addition of dried cherries and tangy olives produces layers of flavor. In a medium saucepan, ...

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I'm not sure why. It's definitely no more complicated than cooking a whole turkey, and I think it tastes far better ...

METHOD: cut all of the vegetables into quarter sized pieces (most vegetables will just need to be cut in half or quartered). Heat a sauce pan over medium heat until hot. Add 1T canola oil to the pan ...

The prospect of roasting a duck strikes many a home cook as a mountain too high, but I’m not sure why. It’s definitely no more complicated than cooking a whole turkey, and tastes far better. Some ...

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 ...

3 Muscovy ducks, around 3 1/2 pounds each, or Peking ducks salt and freshly ground pepper to taste Preheat oven to 250 degrees. Remove giblets and neck from cavity of each duck, reserving necks for ...

Cody Curl is chef de cuisine at the Sazerac Restaurant, located inside The Roosevelt New Orleans, a Waldorf Astoria hotel. With nearly 10 years in the food and beverage industry, Curl honed his skills ...

Roasting a duck is no more complicated than roasting a turkey, and this recipe also has a French-style sauce. (Matthew Mead) The prospect of roasting a duck strikes many a home cook as a mountain too ...