Chef's note: Since a whole duck only serves four people, I usually roast two at a time and double this recipe. Duck is great for family gatherings. Any leftovers are great on a biscuit the next ...

. Rub the inside of duck with caraway seeds; prick skin all over with a fork. . In a large skillet, sauté vegetables in oil. Stir in broth, seasonings, and stuffing. . Loosely stuffed duck with ...

Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...

Roasting a duck might be easier than roasting a chicken; with a generous layer of fat, the meat stays moist and flavorful. And cooked alongside grapes that grow sweeter with roasting, onions that ...

Orange glazed duck is seriously good when you want something tender and a bit different on the table. This dish takes some ...

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 ...

1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...

Note: This recipe from “Simply French,” Patricia Wells’ book with three-star French chef Joel Robuchon, is a good example of the attention to detail that makes a truly great cook. It’s a small thing, ...

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

The French Chef's Julia Child illustrates the most popular way to serve duck. Julia Child illustrates the most popular way to serve duck, in this episode of The French Chef. Learn how to prepare a ...