Duck can be intimidating, but this balsamic cherry-glazed duck makes it surprisingly doable. The rich, crispy skin pairs with a tangy cherry glaze for a dinner worth the effort. This recipe walks you ...

Makes 4 servings. Recipe is by Teresa B. Day. 4 duck breasts 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon ginger 1 orange’s zest 2 teaspoons coconut oil ½ cup honey ½ cup cane syrup 1. Heat ...

Serves 4. Recipe is from “Chasing the Gator” by Isaac Toups and Jennifer V. Cole. “We bag a lot of mallards when hunting in this neck of the woods, so I cook them more than other kinds of duck. But ...

This mouth-watering duck breast recipe is courtesy of Fran Wescott. Dry the duck breasts again (if they are sweating or if the salt drew out any moisture). Using 2 large cast iron pans, put the ...

A holiday confit de canard recipe requires few steps before you get the crusty, honey-glazed duck end result. A brief insight into the ancient confit technique reveals to us that in the old days, most ...