This pan-seared duck breast with berry apple compote is a dish that embodies elegance and romance. The tender, flavorful duck ...

Many home cooks are too intimidated by duck to cook it themselves and perhaps see it as out of their reach. However, it's easier to cook duck than you think as long as you keep a few things in mind.

Flip duck and increase heat to medium. Sear meat side until interior is cooked medium-rare or medium, 3-5 minutes more. Let duck rest at least 5 minutes before slicing. While duck cooks ...

My mother once cooked a marvelous duck a l’orange and, although it was a lifetime ago when she was single and living in New York City, she still talks about it. The dish, though I’ve never ...

This tender and tasty duck is perfect to make and freeze-ahead ... Line the casserole or baking dish first with foil or plastic film, add the cooked meal, cover tightly and freeze.

A roast duck requires a little attention, but tastes sensational. Cold leftovers can be used in the finest of sandwiches or a warm salad. Three hours before you want to cook the duck, rinse it ...

Confit duck is a marvellous make-ahead dish. After cooking, the confit duck can be cooled and stored, covered in the fat, in an airtight container in the fridge. It will keep for weeks if properly ...

Duck meat served during Christmas festivities can stay fresh in the fridge for up to three days. To properly store cooked duck, strip the meat from the bone, wrap it in plastic or foil ...

Jump to the recipes: pan-seared duck breasts with scallion-crisped rice, miso-sesame chicken with pearl barley, and fried farro with lap cheong and cabbage. For Betty Liu, learning to cook came ...