Perfect medium rare duck breast with crispy, crunchy skin, tender juicy meat – pan seared to perfection in minutes and topped in a lightly sweet orange sauce. I was intimidated when I first started ...

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Tart, punchy black currants are just the thing to pair with juicy, pan-roasted duck breasts. Simmered with vinegar and créme de cassis and rounded out with honey, the jammy, sweet-and-sour sauce cuts ...

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This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Combine all ingredients, except duck, in a ...

1. Fry the kale: Make sure the kale is very dry before frying. Heat the oil to 350ºF in a medium, heavy-bottom sauce pot set over medium-high heat. Add half the kale, stir with a slotted spoon and fry ...

Waterfowl hunters will like this recipe from "Top Chef" competitor Stefan Richter. Heat oven to 375 degrees. Season duck breasts with a pinch each of salt and white pepper. Heat cast-iron pan over ...

GENESEE COUNTY, MI — A boutique-style virtual restaurant located inside of a Flint area steakhouse has the perfect dishes for foodies who want to explore different and bold flavors. The Macanese Grill ...