Duck with port and cherry wine. A fabulous Dinner! Imagine a cooked-to-perfection duck breast served with a rich and flavorful Port wine sauce with added cherries. The combination of flavors leaves ...

I don’t make duck often because I find the cooking process often makes the kitchen too smoky and smelly. I recently tried this method of cooking it at a lower temperature for a longer period of time ...

For the tea-smoked duck, using a sharp knife, score the skin of the duck with incisions about 2-3 cm apart. Toast the fennel seeds in a dry frying pan over medium heat until fragrant. When cooled, mix ...

As the temperature drops and we spend more time indoors, I like to have family and friends over for comfort food — and one of my top choices for fall/winter comfort fare is duck. Getting the right ...

Molly Gunn, co-owner of the Porter Beer Bar, usually works the dining room of her Little Five Points gastropub while her husband and business partner, Nick Rutherford, presides over the kitchen. At ...

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 ...

Duck breast, seared! There is nothing like crispy, seared, perfectly-cooked duck breast with port cherry sauce. This method of cooking was done by French chef André Daguin. He was the first that ...

This whole roasted duck makes a dramatic and flavorful centerpiece to any special gathering. Instructions: Heat the oven to 425 degrees. Remove and reserve three strips of peel from the orange using a ...

GoProvidence.com brings us Chef David Frida from CAV Restaurant making their Black Cherry Srirarcha Duck Breast. It consists of Seared Duck Breast, Black Cherry Sriracha Pan Sauce and Manchego Polenta ...