Roast duck is an excellent poultry option for your holiday table and beyond. The meat is darker, can dry out quickly, and ...

Complete with herbed endive salad in lemon-mustard dressing. Don’t let the long cook time fool you: Most of it is hands-off baking in the oven. Yuzu juice, mirin, sake and plum paste create an ...

They say that sometimes the best gift is one we give ourselves. As cooks, we know that a gift of food is even better when it can be shared with others. And it’s better still when it involves flipping ...

Chef Andy Little from Josephine made Roasted Wedge Oak Duck Breast with Smoked Apple Schnitz, Horseradish, Mushrooms and Hickory Syrup. (see recipe below) Join renowned Nashville Chefs Andy Little of ...

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Roasted duck and more at Beautiful South. Photo by Andrew Cebulka. David Schuttenberg, co-owner ...

To roast the duck, preheat the oven to 400 degrees. In a small bowl, stir together the salt, Sichuan pepper, cinnamon, star anise, fennel and cloves. Liberally season both sides of the duck legs with ...

As someone who cooks by the calendar, I’ve always wondered why strawberries and corn on the cob are socially acceptable any time of year, while duck is so often perceived as food for fall and winter.

Break out the Nespresso Master Origin Colombia coffee and the brandy, we’ve got a duck breast to roast. Chef Daniel Rose served this flavor-packed entrée at our Paris in New York dinner. Score the fat ...

It is hailed for its use in dishes such as Chinese Peking duck, French duck confit, Trinidad curry duck and Peruvian arroz ...