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 ...

This mouth-watering duck breast recipe is courtesy of Fran Wescott. Dry the duck breasts again (if they are sweating or if the salt drew out any moisture). Using 2 large cast iron pans, put the ...

For something so small and simple, a wild duck breast is too often tragically disrespected on plates at duck camps and around the family dinner table. Words such as “greasy” and “tough” or ...

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 ...

To prepare duck breast with balsamic, first remove the feathers from the breast, pulling them out with tweezers (1). At this point, remove the excess fat with a knife (2) and proceed to make cuts ...

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Elias Cairo is salumist and owner of Olympia Provisions, an authentic charcuterie and meats company based in Portland, Oregon. Cairo spent five years training under master chef Annegret Schlumpf and ...

1)Score the skin side of the duck breast. You want to do long diagonal slices far enough down to cut through the skin, but not too close to the breast to where you’re cutting into it. After slicing ...

Cooking fish and game at home has long been a smart way for homesteaders to stretch the grocery budget while putting wholesome meals on the table. These ingredients are often local seasonal and packed ...