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. Pat the breasts dry with a paper towel. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern of cuts about 3/4-inch apart. Sprinkle ...

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 ...

Duck in France, particularly in the southwest where there are plenty of duck farmers, usually comes in the form of a confit (where the duck is cooked and preserved in its own fat) or pâté. Although ...

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 ...

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 ...

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 ...