. Rub the inside of duck with caraway seeds; prick skin all over with a fork. . In a large skillet, sauté vegetables in oil. Stir in broth, seasonings, and stuffing. . Loosely stuffed duck with ...

With the right technique and simple accompaniments, duck is easy to get right. Serious Eats / Vicky Wasik Duck may seem like something you'd order at a fancy French bistro, but with these simple ...

Toast all the spices in a dry skillet over medium heat until they start to give off a fragrant aroma, about 2 minutes, shaking the pan often to avoid burning. Crush the cardamom pods, allspice, and ...

They say that sometimes the best gift is one we give ourselves. As cooks, we know that a gift of food is even better when it can be shared with others. And it’s better still when it involves flipping ...

1. Preheat oven to 350 degrees. Line a large roasting pan with foil. 2. Remove both wingtips at the top joint of the duck with kitchen scissors or a heavy knife; reserve wing tips. Reserve neck and ...

METHOD: cut all of the vegetables into quarter sized pieces (most vegetables will just need to be cut in half or quartered). Heat a sauce pan over medium heat until hot. Add 1T canola oil to the pan ...

1. Set the oven at 350 degrees. 2. Pat the breasts dry with paper towels. With a sharp knife, and without cutting into the meat, score the skin of each breast in a diagonal crosshatch pattern; cuts ...

Preheat the oven to 230C/210C fan/gas 8. Pat the duck dry using kitchen paper, prick all over using the tip of a sharp knife and season a little more generously than usual with salt, rubbing it into ...

Duck a l'orange, or canard a l'orange, is a classic French dish that features tender, roasted duck with crispy, golden skin. The preparation involves cooking the duck covered in the oven for about 80 ...

The French Chef's Julia Child illustrates the most popular way to serve duck. Julia Child illustrates the most popular way to serve duck, in this episode of The French Chef. Learn how to prepare a ...