This pan-seared duck breast with berry apple compote is a dish that embodies elegance and romance. The tender, flavorful duck ...

Preheat oven to 450 degrees. Use a sharp knife to score duck’s skin at ½-inch intervals, taking care not to pierce the flesh. Season with salt all over. Set a large, heavy skillet over medium ...

This seared duck breast crostini gets topped with rich blackcurrant jelly for a gourmet appetizer that's perfect for impressing guests, but is ready in 10 minutes!

Salt the duck breast, and spice it with red chilli powder, turmeric powder and salt. 2. Cook in oil, braising the meat with all the other masalas, ie cumin seeds and a ground mix of coriander seed and ...

Make Betty Liu's pan-seared duck breasts with scallion-crisped rice, miso-sesame chicken with pearl barley and fried farro with lap cheong and cabbage You can save this article by registering for ...

La Grange, a new French brasserie, is opening in March at Prickett Preserve in Lower Makefield with renowned Philly chef Peter Woolsey at the helm.

Season the duck breast with the salt, white pepper and fennel seeds. Sear on both sides until crisp then cook until medium. Rest for 5 minutes. Combine the rose-water, vinegar, chilli sauce and honey.

Stir until the sugar has dissolved. Simmer for 10–15 minutes. Season the duck breasts with salt and pepper. Mix the hoisin sauce and honey and brush onto the duck breasts. Set aside to marinate for 30 ...