Chef Daniel Rose’s elegant duck recipe is simple—pan-roast duck breasts; reduce port for a sauce—but the addition of dried cherries and tangy olives produces layers of flavor. In a medium saucepan, ...

There is no doubt a well-prepared, well-executed roast duck can be a bit of trouble for not a whole lot of meat. You will notice this recipe serves two to four, not the normal four to six. But, oh my, ...

In a winter when Angelenos have seen such sights as a snow plow working the streets of Malibu, it’s no surprise that there’s a revival of interest in warm, rich, delicious pot pie. It’s what diners ...

1. Pat the breasts dry with a paper towel. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern of cuts about 3/4-inch apart. Sprinkle ...

This oven-roasted duck with potatoes is a surprisingly easy recipe that delivers incredible flavor. With crisp, golden skin and juicy meat, it’s paired with perfectly roasted potatoes that soak up all ...

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.

Preheat oven to 350 degrees. Prick the duck skin all over with the tines of a fork, taking care not to pierce the flesh, and season all over with sea salt. Place ducks on a rack in a large roasting ...

Instock pot, bring chicken stock, garlic, heavy cream, and butter to boil.{} Add grits, stir until smooth.{} Add Jack cheese, mushrooms, salt andpepper.{} Continue cooking until creamyand combined.

Oven-roast duck can be juicy inside and have a golden, appetizing crust on the outside. The recipe includes marinating, proper placement in the oven, and precise cooking time for the perfect result, ...