Duck rewards a little patience, transforming into meltingly tender meat beneath deeply golden, crisp skin. Here, it’s braised with grapes, port and red wine until rich with sweet-savory flavour, while ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This is a restaurant dish but is very easy to achieve at home, as long as the duck breast is not ...

Duck and fruit are a classic combination, Sara Moulton writes in “Sara's Secrets for Weeknight Meals” (Broadway). Folks long ago figured out that the acid in oranges, apples or pears acts as a great ...

Cut the grapes in half and put in a medium heated pan with some fresh chilies. Cook until grapes let out their juices. Add some salt, red wine and vegetable stock -reduce by half. Add pak choi and ...

Duck and fruit are a classic combination, Sara Moulton writes in “Sara's Secrets for Weeknight Meals” (Broadway, 2005, $29.95) — humans having long ago figured out that the acid in oranges, apples or ...

1.Using sharp knife, score skin of duck breast diagonally to create 3/4-inch-wide diamond pattern. Sprinkle crushed juniper berries and thyme over both sides of breast; press to adhere. Place on ...

This simple yet sophisticated dish relies on quality booze. Duck rewards a little patience, transforming into meltingly tender meat beneath deeply golden, crisp skin. Here, it’s braised with grapes, ...

Using sharp knife, score skin of duck breast diagonally to create 3/4-inch-wide diamond pattern. Sprinkle crushed juniper berries and thyme over both sides of breast; press to adhere. Place on rimmed ...

Duck and fruit are a classic combination, Sara Moulton writes in "Sara's Secrets for Weeknight Meals" (Broadway, 2005, $29.95) — humans having long ago figured out that the acid in oranges, apples or ...