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 ...

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 ...

This domestic duck recipe pays homage to the wintering wild ducks on the Texas High Plains that feast on peanuts and waste grains such as corn and wheat. You’ll be baking the dressing simultaneously ...

Consider adding bright and tart flavors when cooking or serving duck. Pair duck breast with stewed tart cherries or apple slices, or flavor whole duck with a rich pomegranate molasses rub before ...

Wash duck inside and out and dry on paper towels. Discard tail and oil glands as described in previous recipe. Combine all remaining ingredients and heat in a small pan until honey melts and a smooth, ...

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, ...

Add Yahoo as a preferred source to see more of our stories on Google. With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like ...