With crispy skin and a glossy glaze, our miso-glazed duck brings orange, cranberries, port wine, and miso together for a ...

. 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 ...

This classic French dish from chef Jacques Pépin features golden roast duck served with a velvety orange sauce, balancing sweet and savory flavors for a showstopping centerpiece.

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 ...

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 ...

Bruce Aidells' easy standing rib roast beef is the perfect centerpiece for your holiday meal. An adaptation of the classic English approach to a beef roast, it's flavored with a simple mix of Dijon ...